Soy marinade for pork. Marinades for pork with soy sauce - cooking tricks and useful tips

Pork in soy sauce is simple, tasty, but requires a little time to marinate. There are few ingredients either.

The main thing is not to dry out the meat when cooking.

For pork in soy sauce you will need:

Pork, suitable for roasting. The best option is the neck.
Soy sauce. Delicious. Quantity - depending on the amount of meat and the salinity of the sauce.
Garlic - several cloves.
Ground paprika - not included in the photo.

Cooking pork in soy sauce.

We cut the meat into pieces, across the grain and beat it. There is nothing complicated here. The only thing is that the cut pieces can be wrapped in film or put in a plastic bag, and thus beaten through the film or bag. By doing this, we prevent small pieces of meat from scattering throughout the kitchen, and subsequent cleaning of the room is reduced only to wiping the table and washing the dishes.

The main thing is the marinade.

Chop the garlic very finely. You can use a garlic press, but I prefer a knife. The photo shows the match for scale.

If necessary, you can dilute the sauce with cold boiled water. I repeat once again - the salinity of the marinade is determined by the desired saltiness of the meat. And the marinade itself (soy + water) is needed so much that the meat does not float in it at all, but at the same time is completely coated with the marinade + a little more.

For one and a half kilograms of pork neck I use about 200 grams of ready-made marinade.

Add a little paprika to the marinade - about a teaspoon. More for the color of the meat.

Place the meat in a suitable container, pour the marinade over the meat and mix the contents thoroughly, trying to ensure that all the meat is evenly and efficiently covered with the marinade.

But then everything depends on your patience. What I think is best is to leave it at least overnight, or better yet for a day, in the refrigerator. I understand that this is often impossible, but still keep the meat in the marinade for at least half an hour.

Due to the fact that the meat was in the marinade, there was plenty of moisture in it. Accordingly, we make the heating so that the meat is still fried and not stewed. The next photo shows that the oil is boiling, and not the remains of the marinade and meat juice.

We fry the meat on both sides, and since it is pork, having “grabbed” the other side with the crust, I cover the frying pan with a lid and reduce the heat by about half so that the meat is cooked.

When the meat is ready, set the table.

In this case, “” from last year’s preparations was used as a side dish, and “” was used as a sauce.

If you ask anyone, even the most experienced chef, what is his favorite marinade for meat, you will hardly be able to get a clear answer from him. After all, over the many centuries of its existence, humanity has accumulated an incredible number of recipes for their preparation. Yes, yes, we didn’t make a mistake. Precisely for centuries. Because the pioneers in this matter were the ancient Egyptians. To keep the meat fresh, they dissolved sea salt in water and then soaked it in this brine. Later, in Southern Europe, salt was replaced with vinegar. And culinary experts liked this marinade for meat so much that even today, even despite the abundance of recipes, it finds its application. Over time, people thought of adding all kinds of seasonings - herbs, spices - which gave the marinated meat a special taste.

Main components of marinades

Any marinade that exists today for meat simply must contain three basic ingredients. This is a flavoring, some kind of acid and fat.

The acidic environment softens the meat fibers, resulting in a more tender finished dish. Fat (usually oil) coats the meat, causing the juice to remain inside during cooking. Well, with flavorings and without explanation, everything is clear. They give the food aroma and complete taste.

And now a few words about each component. As a rule, all types of vinegars available to modern cooks are used as acid. Kefir, yogurt, sour lemon juice, and pomegranate are also great for these purposes). Mayonnaise has also proven itself well, which essentially contains all three basic ingredients (if it has aromatic additives).

As for fats, it all depends on the “nationality” of the cuisine. Thus, in the Mediterranean they prefer olive, and in the East they often use sesame.

Perhaps the mentioned nationality also influences the type of aromatic additive. For example, in Chinese cuisine, almost every second marinade for meat contains garlic, green onions and ginger. The French love to add vegetables (carrots + onions + celery). Mexicans love hot marinades, so almost all of them contain hot pepper.

In general, by and large, a marinade for meat is fertile ground for the work of a culinary specialist. Here you can experiment and create your own masterpieces almost every day, without forgetting, however, the basic rules of pickling. Which, in fact, will be discussed further.

Basic Marinating Basics

As a rule, almost every one used does not require cooking. But there are also exceptions. Let's say the French prepare a marinade from boiled red wine, adding juniper to it. But Mexicans sometimes bake their favorite peppers before adding them to the sauce to give the marinade a richer, somewhat smoky flavor.

As for dishes: you need to take containers that do not react to acid. For this reason, metal or aluminum utensils will not work. Take containers made of porcelain, clay or glass. It is not at all necessary that the marinade completely covers the meat. The pieces can be simply turned over or stirred from time to time.

About the cooking time. Follow the recipe. The principle of “let it sit a little longer” does not apply here. Meat that has been left in the marinade for too long can simply become tasteless and sour.

And one last thing. Before the cooking process itself, be sure to ensure that the marinade drains from the pieces. Because when they are wet, for example on a grill, they will be stewed rather than fried.

And remember: you cannot reuse the marinade. There are too many bacteria in it. Even if you want to pour it over, say, a shish kebab while frying, don’t be lazy, put the mixture in a saucepan on the stove and quickly bring (but don’t boil!) to a boil. Believe me, you will be healthier.

Well, that's enough theory, I think. Let's move on to practice. So, recipes for marinades for meat. Let's begin!

The easiest way

Naturally, this will be a meat marinade with vinegar. By and large, almost everyone who prepared shish kebab previously kept it in this composition. What exactly does such a marinade provide? Soft meat. Nothing more. But sometimes this is enough.

To prepare, we need three hundred grams of onions, a glass (250 milliliters in volume) of ordinary vinegar (nine percent), a grain of black pepper and, of course, salt. A packet of seasoning, special for barbecue, wouldn’t be amiss either.

How to cook

We cut the pork (preferably) randomly into pieces of the size we need, put the meat in a container. Mix the onion cut into rings with seasoning, salt and, of course, vinegar, add all this to the meat. Then add water (cold, but boiled) so that the marinade completely covers our future kebab. Add some peppercorns and a couple of laurel leaves. All. Place in the refrigerator overnight. And in the morning you can go on a picnic and barbecue.

Complicating the composition

As we have already mentioned, preparing a marinade for meat is a creative process, and therefore nothing prevents us from improving the first recipe. Why take the same onion (three large pieces will be enough), four cloves of garlic, three teaspoons (don’t overdo it!) of sweet paprika, a pinch of hot pepper, a large lemon and a couple of tablespoons of banal sunflower oil. A bunch of parsley wouldn't hurt either.

Cut the onion into rings and mix it with finely chopped garlic. Add peppers, pour in oil, salt, squeeze out the juice from our large lemon. Leave for about thirty minutes. During this time, it will be possible to prepare the meat - wash and cut into pieces of the required size. And after the specified time has passed, we add the meat to the marinade we have prepared, after which we forget about it until the morning. As for parsley, you can also chop it along with onions and garlic. It will give the marinade a more interesting taste. But here you need to be more careful. Someone who doesn’t really like this greenery may not like the smell of the finished food.

However, what are we all about barbecue? Unfortunately, it’s not often that we get to go on a picnic these days. But at home you have to cook every day. So let's talk further about other recipes that will be useful to housewives in everyday life.

Marinade for meat for frying in a pan

How often does it happen that there is simply no time to cook! Of course, a good piece of meat can satisfy any, even a demanding and extremely capacious male stomach. True, cooked in a hurry, it is not always able to please our people. What should we do in this case? Of course, use a meat marinade! Not only fresh pieces are suitable for frying in a pan. The meat can also be marinated. And do it in the evening. And after work, quickly prepare a delicious dinner from it.

Take a glass of any beer (the brand doesn’t matter), a few (four pieces will be enough) cloves of garlic, a teaspoon of such wonderful seasoning as thyme, lemon, ground pepper (red). Mix all this, just don’t forget to cut the citrus, and then put portioned pieces of meat into the marinade. Just remember: you need to let it sit in this mixture for at least two hours. Well, it’s best, of course, to leave it overnight. All. Meat that has been in such a marinade will be very tender, soft and incredibly tasty. And no one will dare to reproach you that “today we have dried out soles for dinner again.”

"Instant" marinades

Didn't have time to prepare meat for tomorrow evening? No problem! There are instant ways to help make it soft and tasty. We look into the refrigerator. And if there is mayonnaise and tomato sauce, then we rejoice. Mix them, add chopped garlic + your favorite seasoning. Half an hour of marinating, ten minutes of cooking - and a great dinner is on your table.

Or you can mix yogurt or sour cream with finely chopped onions and pickles. Also an excellent marinade for frying meat. Just don't forget to add seasoning, of course. Whichever one you like best.

Marinade for meat with soy sauce

The latter is an excellent replacement for vinegar, which everyone is already pretty fed up with. Marinade with soy sauce goes well with all types of meat. And it’s very easy to prepare. To do this, take one hundred milliliters of the sauce itself, the juice of half a lemon, and mix. Crush the garlic clove and add to the previous ingredients. Season this mixture with a quarter teaspoon of ground pepper. And add a pinch of basil.

Just remember: do not add salt to the marinade. After all, the sauce itself contains quite a lot of it, so be careful, try the composition during cooking. By the way, this marinade is quite “fast”. Beef can be kept in it for no more than three hours. So be sure to take note of this method.

A small retreat

And since we are talking about soybeans, I would like to say a few words about another product made from it, which some call meat. Everyone, as they say, has their own taste, and healthy eating is, of course, very good. However, such meat, although very healthy, is not always pleasing with its smell, much less its taste. And here the marinade will come to our rescue. There are not many options for preparing soy meat, however, in any case, there is something in the culinary piggy bank.

So, let's arm ourselves with coriander grains (half a teaspoon will be enough), turmeric (a third of the same spoon), cardamom (take the same amount), a tablespoon of lemon juice, a mixture of peppers (here - to taste), tomato paste (one hundred and fifty grams, not more), three tablespoons of oil (any vegetable). Mix all these ingredients, and then pour the resulting mixture, previously soaked in boiling water for ten minutes. Marinate overnight (keep in the refrigerator). Well, then you can cook anything from such meat. Let's say, goulash, or even bake it on coals. People who know a lot say that it turns out to be an excellent dish. But here, of course, is precisely the moment when, as they say, there is no arguing about tastes.

Marinades for smoked meats

Who among us doesn’t like to enjoy smoked delicacies? Unfortunately, not everyone has the opportunity to prepare such delicacies on their own. But if it is available, then, of course, you will need to know which marinade is best for smoking meat. There are also quite a lot of recipes for their preparation, but we will tell you about a few of the best.

Marinade with ketchup

Take half a glass of tomato ketchup, white wine, olive oil and honey. Then add to it a teaspoon of previously chopped garlic, a mixture of peppers, dry mustard and salt. Pour this mixture over the meat. This marinade recipe is good because you can keep it in it for no more than three hours.

On kefir

To make such a marinade for smoking meat, you need to take a glass of kefir, a teaspoon of sugar, about fifty grams, no more, of olive oil, a third of a glass of mint leaves (chopped), five cloves of garlic (crush with a knife). Mix all this, add salt and pepper as you like. Marinate for at least eight hours.

We have offered just two recipes out of many available to smokehouse owners today. All of them are very diverse, and most of them, as a rule, are copyrighted. So you can easily take the ones we have discussed as a basis, and then come up with your own variations based on them. The only thing that experts recommend taking into account. If you smoke meat for future use, be sure to add one more ingredient to the marinade - food nitrate. This is what will allow the product to be stored for as long as possible. As for its quantity, it is usually taken no more than three percent of the required volume of salt.

And finally, let's look at a few recipes for unusual marinades.

Fruit

This marinade is usually used when you want to cook beef steaks.

To make it, you first need to peel and then grate the kiwi on a coarse grater (two large copies will be enough). Then add a pinch of rosemary and a mixture of your favorite peppers to them. Salt and then marinate the steaks in this mixture. The holding time is at least an hour. Before cooking, do not forget to dry the steaks with a napkin. It is advisable to fry in a hot frying pan. And although the marinade is somewhat unusual, the taste of the final product is simply amazing!

"Drunk" marinades

The constant ingredient in such compositions is either wine or cognac. Maybe also beer. We mentioned one such recipe above. And now we’ll tell you about a few more, but this time on wine.

Carrots (one piece is enough) and two fairly large onions cut. Crush the garlic (several cloves). Add all this to the meat previously placed in the dish, pour in a glass of wine (dry white), as well as half a glass of vegetable (any) oil. Add salt, throw in a few black peppercorns and a couple of bay leaves. Mix carefully. Marinate for about eight hours. By the way, by the way. Without marinade, such meat can be stored for another two days. So be sure to take note of this “long-lasting” recipe.

Very often, white wine is mixed with fruit juices. For example, an Austrian recipe suggests making a mix of a glass of wine and three glasses of pineapple juice. Ground black pepper is used as seasoning. And the Argentinean version involves the presence of two glasses of grapefruit juice and half a glass of lemon juice and wine. In addition, it is recommended to add a teaspoon of curry.

An excellent marinade for almost any meat is a mixture of apple juice (a whole half liter of the drink is already taken here), a glass of brandy, finely chopped one onion, marjoram and turmeric (you need to take a pinch of these ingredients).

Conclusion

Of course, it is almost impossible to describe all existing recipes. After all, as we have already mentioned, all marinades can be made independently, based on the recommendations of culinary specialists and your own taste preferences. But one thing is certain. Marinade is necessary for meat. After all, it is this that makes this product soft and tender. Well, its components allow you to radically change the taste of many dishes that have long become familiar to us. So don't be afraid. Create! Come up with your own marinades, and let your family praise you for your imagination and extraordinary culinary abilities.

Bon appetit!

Meat dishes are the basis of the diet of most people. And most often we buy pork. Everyone knows how to cook it. Everyone has a favorite recipe in their stash. But sometimes you want something fresh, something not yet tried (or successfully forgotten). And here you can offer a lot of interesting options. For example, pork in soy sauce is soft, juicy, tasty and appetizing, and it can be used for various purposes. And every time you will receive a new dish.

Soy sauce and lemon juice

The most commonly prepared pork is marinated in soy sauce. Subsequent actions provide freedom of choice: you can stew it, bake it in the oven, or put it on a barbecue. The main thing here is to choose the marinade recipe that you like. And we must not forget that the sauce itself is salty. So you need to add salt at the very end, when you are sure that you haven’t overdone it. One of the most aromatic options would be this: the zest is cut off from the lemon, and the juice is squeezed out of the pulp. It is mixed with half a glass (maybe a little more - about 150 ml) of soy sauce, two tablespoons of tomato paste, a teaspoon of grated fresh or ground dried ginger and pepper. All this is stirred, half a kilo of meat cut into thin pieces is put into the marinade, the container is covered with a lid or cling film and hidden in the cold for four hours. Next, the meat is quickly fried, a little marinade is poured into it, and the pork in soy sauce is stewed in a covered vessel for about a quarter of an hour. If you were going “out into nature” (or to the country), you need to cut the meat into pieces the size of a kebab and marinate all night.

Fried pork

Most often, soy sauce is used for pickling. Indeed, meat that has undergone such processing becomes very soft and juicy. However, a similar effect can be achieved simply by using this ingredient in cooking. Fried pork in soy sauce is very good. Half a kilo of meat is chopped, sprinkled with salt, ground paprika and curry and set aside for about five minutes. It is then fried in a frying pan over high heat until it produces juice. At this moment, the lid is covered, the fire is turned on, and the pork is stewed for about twenty minutes. When the excess liquid has evaporated and the slices begin to brown, add a spoonful of wine (or, in extreme cases, apple) vinegar and three tablespoons of soy sauce into the frying pan. The heat is turned up and the pork is fried in soy sauce for about five minutes. Then half rings of four onions are poured in, the lid is returned to its place, and stewing continues until the rings are golden.

Baked pork

Cooking in the oven is attractive not only because it requires less effort from the cook, but also because it eliminates all the harmful substances that appear during frying. And baked pork in soy sauce is also tasty and soft. As with most recipes, it is supposed to be marinated first. To do this, heat two large spoons of honey in the microwave for a kilo of brisket. A spoonful of starch is diluted in a stack of hot water. Honey, four tablespoons of soy sauce, one of wine vinegar are poured into it and seasonings are added: ginger (a teaspoon), coriander, ground pepper (a quarter spoon each), chopped three cloves of garlic and chili pepper (the latter only if you like it spicy). Pieces of pork are placed in the resulting marinade and left for at least three hours. When you think you have waited long enough, place the meat on a baking sheet and place it in the heated oven. There, the pork in soy sauce will sit for from half an hour to 50 minutes. The time depends on the size of the slices you cut it into.

Pork in honey-soy sauce

Another great way to marinade: combine honey, mustard and soy sauce in a ratio of 1:1:3. It is better to take a sharper mustard, the hottest one you can find. Stir until you get a homogeneous liquid. The meat is cut coarsely. Spices - whatever you want, but in principle, pork in honey-soy sauce made from such ingredients does not need additional seasonings. The soaking time depends on your patience, but it should take at least a couple of hours. Further preparation: shashlik would be ideal. If you do not have the opportunity to use a grill, feel free to put the meat in the oven. Occasionally you will have to turn it over (however, kebabs also require the same), and shortly before removing it you will need to pour the marinade over the slices.

Pork in Chinese

Soy sauce is theoretically an invention of the inhabitants of this country. And pork is their favorite meat. So you can’t ignore the Chinese recipe. It will require a marinade made from four teaspoons of sauce, eight teaspoons of starch, four teaspoons of white wine and the same amount of grated fresh ginger. This amount should be enough for half a kilogram of meat, cut into thin long strips. But pork in Chinese soy sauce is not marinated for long - about half an hour. During this time, you can make gravy: mix two more tablespoons of starch with four of wine, four of soy sauce, six of rice vinegar and eight of sugar. Plus a shot of water. Two large carrots are chopped into strips, the onion is cut into thin rings, the wok is taken out and heated (in the absence of a thick-bottomed frying pan). In it, carrots are literally fried in vegetable oil for a minute, the pork is removed and browned just as quickly. Then add about eight finely chopped garlic cloves and four chopped hot peppers. After another minute, the carrots return, the gravy is poured in and the dish is simmered over high heat until it thickens. It's probably worth warning that Chinese pork in soy sauce is very spicy. If you don't like the heat, either reduce the amount of chili or remove it from the list altogether.

Pork with peaches

We do not insist on using fresh fruit. Firstly, you can’t buy them at any time, and secondly, they are quite capricious when cooked. Canned is exactly what the proposed pork in soy sauce calls for. The recipe very harmoniously combines the spiciness of seasonings and the sweetness of peaches. 600 grams of tenderloin, medium cut and quickly fried. After the crust has formed, add onion rings and sticks of two carrots. After 5 minutes, add squares of two bell peppers, after another seven, pour in a sauce made from a teaspoon of wine vinegar, six tablespoons of soy sauce, dried garlic and paprika (a spoonful), coriander (half), ginger (one and a half) and chili (one-third ). After five minutes of stewing, add 4 small spoons of sugar, one of starch and as much sesame as you like; half a glass of tomato juice is poured in and the whole dish is stewed for another seven minutes. Finally, add pieces of peaches (a 200-gram jar), and after a quarter of an hour you can call for dinner.

Have you already racked your brains in search of delicious barbecue recipes? I suggest you turn your attention to pork kebab in soy sauce. This is not the recipe that our grandmothers still remember from Soviet times, and not the one that real Caucasian mountaineers tell the whole world in secret. But he definitely deserves your attention. Soy sauce has long been included in our culinary life along with oriental cuisine, but not only can you dip sushi in it, you can also use it to prepare a lot of delicious dishes. Including amazing soft and juicy kebab.

Those who have already tried this kebab will be able to tell you how soft and tasty it turns out. Soy sauce has excellent softening properties, and, for my taste, even much better. Vinegar gives meat a specific sour taste. There are fans of this particular flavor. But soy sauce also gives its own taste, but it is not sour and not so pronounced as to overpower the taste of the meat. Shish kebab in soy sauce turns out spicy and aromatic, as if it were much better fried or lightly smoked.

Good naturally fermented soy sauce makes barbecue meat tastier. In addition to the sauce itself, you can add spices, fresh onions and garlic, aromatic herbs, lemon juice, mustard and much more. There are a lot of options for cooking shish kebab in soy sauce. It’s a shame that I can’t tell you about them all, but I can tell you about a few interesting ones.

Pork kebab in spicy soy sauce marinade

Let's take a pork ham or neck and make an excellent aromatic kebab from it. If you want to fry spicy, moderately spicy and aromatic meat on ghouls, then soy sauce is your best assistant. This recipe literally uses all the basic rules for cooking barbecue, so it will turn out very, very tasty.

You will need:

pork - 2 kg;
vegetable oil - 100 ml;
soy sauce - 100 ml;
greens – 100 gr.;
garlic – 1 piece;
onions – 2 pcs;
paprika – 1 tablespoon;
nutmeg – 1 tablespoon;
coriander – 1 tablespoon;
marjoram – 1 tablespoon;
basil – 1 tablespoon;
red and black pepper – 0.5 teaspoon each;
bay leaf – 5 pcs;
salt – 1 dessert spoon.

Preparation:

1. Take the pork and cut it into medium sized cubes. It is desirable that they be the same size. Place the meat in a deep pan.

2. Pour vegetable oil and soy sauce into a blender. Also add herbs and 5 cloves of garlic. Beat the ingredients until smooth.

3. Prepare a small container and mix paprika, nutmeg, coriander, marjoram, basil, red and black pepper. Add the spice mixture to the meat. Don't forget to add a little salt.

4. Cut the onions into small rings. Add it to the pan with the pork along with the bay leaves.

5. Pour the marinade prepared in advance over the meat. Mix all ingredients carefully. Cover the pan with a lid.

6. Place the finished mixture in the refrigerator for 5 hours. This time will be enough for the meat to marinate well.

Fry the finished pieces of pork over coals until cooked. You can use skewers or a grill rack. Fry on each side until golden brown. Check readiness by cutting one of the pieces of meat. The pork should be light gray inside, but not pink. The pink meat is not cooked through yet.

If desired, this pork kebab in soy sauce can also be cooked in the oven. Place the meat in a baking dish or thread it onto thin wooden skewers. It makes a great dish for a family dinner or even a holiday.

Pork neck shashlik with soy sauce, rosemary and adjika

Just listing the ingredients of the marinade for this kebab makes my mouth water. Just imagine how delicious it will be. And if you can’t imagine, then just try marinating pork kebab in soy sauce with adjika and rosemary.

To prepare this version of kebab, you don’t need any part of the meat, but only the neck of pork. This kebab will turn out very tender and juicy. Choose your meat carefully, the taste of the dish depends on it.

You will need:

pork neck – 1 kg;
olive oil – 30 ml;
salt – 1 pinch;
black pepper – 0.5 teaspoon;
rosemary – 1 pinch;
soy sauce – 3 tablespoons;
adjika – 1 teaspoon;
onions – 1 pc.

Preparation:

1. Cut the meat into medium cubes. Place the pieces in a deep container and pour in olive oil. Stir thoroughly to allow the oil to be absorbed into the pork.

2. Add a little salt, black pepper, soy sauce and adjika. Mix the ingredients.

3. In order to give the future kebab a more piquant taste, add a pinch of rosemary. Place the prepared meat in the refrigerator overnight.

It is recommended to cook the meat over coals, but if this is not possible, then this pork kebab in soy sauce will turn out very tasty in the oven. Simply place the meat on a baking sheet lined with foil or baking paper and bake at 200 degrees until golden brown. If there is a convection or grill in the oven, this is welcome.

Juicy pork ham kebab in soy sauce

Most often, pork kebab is prepared from soft and fatty pieces. Pork neck is ideal due to the layers of fat that help the meat stay soft and juicy and not dry out. But I believe that leaner pieces cannot be written off, especially when you want to take care of your health and figure. The amount of fat in the ham is much lower than in the neck and the taste is noticeably different. Not everyone can notice this difference, but if you try two pieces of neck and ham meat at the same time, the difference will be noticeable.

The most difficult thing in preparing shish kebab from ham is to achieve its juiciness and softness. I’ll say right away that you shouldn’t use aggressive methods of tenderizing meat like vinegar or kiwi juice. In addition to being soft, such a kebab will also have an extremely characteristic sour taste. It’s a pity to lose the wonderful taste of the ham for this. Soy sauce marinade for shashlik becomes a wonderful alternative here.

You will need:

pork ham – 1 kg;
soy sauce – 5 tablespoons;
sunflower oil – 5 tablespoons;
sumac – 0.5 teaspoon;
marjoram – 1 teaspoon;
paprika – 0.5 teaspoon;
coriander – 1 teaspoon;
zira – 0.5 teaspoon;

Preparation:

1. Cut the pork leg into large pieces. Place the chopped meat in a container.

2. Add 5 tablespoons of soy sauce and sunflower oil. Gently mix the ingredients until the butter and sauce are homogeneous.

3. Add sumac, marjoram, paprika, coriander and cumin to the meat. These spices will give the pork a richer and more interesting taste.

4. Place the prepared pieces in the refrigerator to marinate. The future kebab should be brewed for 12 to 18 hours. It is most convenient to marinate pork skewers in soy sauce overnight.

Once the meat has marinated, prepare the grill. It is recommended to use firewood instead of coals, so the kebab will turn out tastier and cook better.

In such a tasty and spicy marinade, you will remember the kebab for a long time. Thanks to the soy sauce, the meat will soften, the vegetable oil will prevent the juices from escaping, and the spices will do their magic. Relax, cook delicious kebabs and have a nice weekend!

Pork kebab in soy sauce with orange juice and brandy

Pork kebab is prepared not on skewers as usual, but on a metal grid. This frying method is not quite classic, but no less good. The ingredients of this variant of preparing shish kebab are very unusual, since the ingredients used are products that are not at all close to this dish. Fresh orange will add aroma and sourness to the kebab, honey will add a light sweet note, and real brandy will add the most interesting flavor to the meat.

You will need:

pork – 2 kg;
garlic – 2 cloves;
onions – 1 piece;
soy sauce – 4 tablespoons;
chili pepper – 1 teaspoon;
honey – 3 tablespoons;
orange – 2 pcs;
salt – 1 pinch;
bay leaf – 3 pcs;
black pepper – 1 teaspoon.
cognac – 30 gr.

Preparation:

1. Take the pork and cut it into large pieces. This is necessary, since the meat will be fried on the grill. Place the chopped meat pieces in a large saucepan.

2. Cut the onions into large rings. Put it separately for now.

3. Add chili pepper to the meat. It is very similar to red pepper, but unlike just ground pepper, it has small pieces of chili. Pepper is quite hot, so you shouldn’t overuse it.

4. Take some honey and add it to the pan.

6. Pour a little cognac into the preparation, pepper and salt. Mix the ingredients thoroughly.

7. Place the pan with meat in the refrigerator for 6-8 hours. Alcohol can dry out the meat, so it is not recommended to leave it for longer. Once the pork has marinated, you can start frying it.

Tender pork kebab in soy sauce with tomatoes - video recipe

Another way to prepare delicious pork skewers is by using soy sauce as the main marinade ingredient. Here, fresh tomato is added to it, which is known to contain acid and marinates meat perfectly.

Cooking delicious shish kebab is a real culinary art, which not everyone can master. But knowing all the subtleties and secrets of serving this dish, you can easily cope with this task.

To make the meat soft and juicy, it is often marinated before cooking. Below you will find several recipes for cooking pork with soy sauce.

Pork fried in soy sauce

Ingredients:

pork neck – 1 kg;
soy sauce – 200 ml;
garlic – 3 cloves;
ground paprika – 1 teaspoon.

Preparation

Cut the meat into pieces of the desired size across the grain and lightly beat. Now we make the marinade, for which we pass the garlic through a press and add it to the soy sauce. Now let’s taste it, if we want the meat to be saltier, then we can add more salt to the sauce, but if it’s the other way around, then we can add boiled water to it. To give the pork a beautiful golden hue, add paprika to the marinade.

Place the prepared meat in a deep bowl, pour in the marinade and mix well. Now leave the meat to marinate. The longer it stays in the marinade, the tastier and softer it will be. You need to leave it for at least an hour. Heat the vegetable oil in a frying pan, add the pork marinated in soy sauce and fry it on both sides over fairly high heat until cooked.

Pork in soy sauce in a slow cooker

Ingredients:

pork pulp – 0.5 kg;
onions – 2 pcs.;
soy sauce – 100 g;
water – 150 g;
vegetable oil;
salt.

Preparation

Wash the pork and then cut it into pieces. Cut the onion into half rings. Place the meat and onions in a deep container, add salt and knead well with your hands. Then add soy sauce and put it in the refrigerator for 3 hours. Grease the multicooker bowl with vegetable oil, lay out the meat and onions. Select the “Frying” program and the cooking time is 15 minutes. During this time, the meat should be stirred several times. Then pour in the remaining sauce in which the meat was marinated, water and set the cooking time to 1 hour.

Pork in honey-soy sauce

Ingredients:

pork neck – 800 g;
mustard – 1 tbsp. spoon;
honey - 1 tbsp. spoon;
soy sauce – 150 ml.

Preparation

Cut the meat into large slices. For the sauce, combine honey and soy sauce and mix to form a homogeneous mass. Place the meat in a bowl, pour in the sauce and stir until every piece is covered. Place the pork in the refrigerator for 2-3 hours. This meat is great to cook on a grill over charcoal. But at home, you can also use the oven. Place the pieces of meat on a baking sheet and bake the meat at a temperature of 180-200 degrees until cooked, turning the pieces periodically. About 5 minutes before the end of the cooking process, it is advisable to pour each piece with the sauce that remains after marinating.

Braised pork in soy sauce

Ingredients:

pork (shoulder) – 0.5 kg;
garlic – 1 clove;
fresh ginger – 30 g;
capsicum – 1 pc.;
soy sauce – 3 tbsp. spoons;
onions – 2 pcs.;
vegetable oil;
spices - to taste.

Preparation

Peel the ginger, grate it on a fine grater, and pass the garlic through a press. Pour vegetable oil into a frying pan, add garlic, ginger, chopped capsicum. Fry over high heat, stirring, for about 1 minute.

Lay out the meat, cut into pieces and, stirring, fry for about 5 minutes. Then pour in soy sauce and stir. Then pour in water - it should cover the meat by about 1/3, add salt and spices to taste. Sprinkle chopped onion on top. Cover the pan with a lid and simmer on low heat for about 40 minutes.

Pork in soy sauce in the oven

Ingredients:

Preparation

Grind the garlic, mix it with mustard and soy sauce, add paprika. Place the washed and chopped pork into a bowl, pour in the prepared sauce and mix. We leave the meat at room temperature for a couple of hours, and then put it in the refrigerator for 3-4 hours. After that, put it in a heat-resistant container, sprinkle with sesame seeds and put it in the oven. Cook at a temperature of 200 degrees for about 40 minutes.