Soy sauces have appeared on our menu relatively recently and mainly thanks to Korean recipes. Their peculiar taste came in handy and the product, as they say, "went to the masses."
In addition to adding in its main quality, various marinades for fish, meat, and vegetables were quickly tasted. The sauce is well absorbed in the pulp fibers and due to this, the pickling process can be slightly reduced, or a more tender dish can be obtained.
Although the pork pulp is considered to be quite soft, the soy-based marinating mixes are very good if your kebab or frying is just pork. Such compounds are great for "night" marinades, when the meat is left in the marinade overnight, or longer. As a rule, all the offered recipes will not damage the dish if the meat pieces are slightly marinated.
Pork marinades with soy sauce - general principles of preparation
• Soy marinades are used not only for pork. Often, meat aged in soya marinade is cooked with it - stewed or fried in a pan. Often, sauces are prepared from such marinades. They grease pork during grilling or baking in the oven.
• When preparing marinade, soy sauce is mixed with liquid components and only then supplemented with spices and spices. Some types of marinades require grinding with a blender or heating of its individual components in a pan.
• Use soy sauces of three types: dark, light and sweet. Each of them has its own characteristics and they are used according to the recipe. If necessary, one type of sauce can always be replaced by another. But it is worth noting that such a replacement will change the taste of the marinade, since each sauce has its own characteristic properties.
• So, dark sauce is more fragrant and almost unsalted. Light - more salty and less fragrant, and the qualities of sweet are already clear from its name.
• Chopped meat or a whole piece of it is poured with marinade or carefully rub it with your hands into the pork fibers.
• For marinating, use clay, enamelled, or plastic dishes.
Oven sweet soya marinade
Ingredients:
• 100 ml of soy sauce, sweet;
• a large spoon of sharp home-made mustard;
• a full large spoon of liquid honey;
• ginger root - 2 cm.
Cooking method:
1. Mix mustard, honey and pour in the same soy sauce. Put the ginger crushed on a grater, add salt to taste and mix well.
2. Cut the pork pulp (neck) with two-centimeter thick steaks, fill with marinade and put in the cold for three hours.
3. Then transfer the meat to a baking dish covered in parchment and put in an hot oven (220 degrees) for an hour.
4. Slightly sprinkle the meat with marinade 15 minutes before completion. You can sprinkle with caraway seeds.
Grilled pork marinade with soy sauce
Ingredients:
• a quarter cup of buckwheat honey;
• one clove of garlic;
• a spoonful of vegetable oil;
• four teaspoons of crushed fresh ginger;
• a large spoon of sesame seed;
• a teaspoon of dried corn starch;
• half a medium-sized orange;
• half a glass of dry wine.
Cooking method:
1. Heat oil in a deep frying pan or saucepan. Dip chopped garlic and ginger into it. Stir constantly, cook for no more than one minute.
2. Remove from heat, pour in wine and soy sauce. Add honey, sprinkle sesame seed. Scratch the zest with half a orange with a fine grater and mix well.
3. Pour half a glass of the mixture into a separate bowl, and pour the pulp cut into pieces with the rest. Stir and place the meat in the refrigerator for an hour and a half.
4. Pour the left marinade into a clean stewpan and put on low heat. Dilute starch with three tablespoons of water and introduce into a hot mass with a thin stream with constant stirring. Boil the sauce for about a minute, achieving thickening, and remove from heat.
5. Put the marinated pieces of pork on a slightly moistened grid and cook on the grill for about 4 minutes. Lubricate the meat with the prepared sauce, turn over and grease the second side. Cook for 20 minutes under the lid, occasionally lubricating with sauce.
Soy kebab pork marinade
Ingredients for 1.2 kg of meat:
• three large heads of salad onions;
• a teaspoon of homemade mustard;
• 70 ml of dark soy sauce;
• 100 ml of tomato, spicy sauce;
• a teaspoon of honey;
• a small bunch of cilantro;
• parsley and dill to taste;
• spoon "Mixtures of peppers";
• tablespoon "Spices for grilling".
Cooking method:
1. Put the pork chopped into pieces for barbecue in a deep bowl, sprinkle with ready-made purchased spices.
2. Pour in sauces and add honey.
3. Pour onion chopped into large rings and slightly remember it.
4. Add greens coarse with your hands, mix well and leave for two hours, covering the container with a lid.
5. String the pieces of meat on skewers loosely, alternating them with onion rings. Before stringing, be sure to remove adhering greens.
Pork marinade with soy sauce on mayonnaise
Ingredients for pork entrecote, per 1.5 kg:
• large onion;
• dry ground basil;
• 0.5 cups of soy (dark) sauce;
• 250 ml of salad mayonnaise without flavoring.
Cooking method:
1. Whisk the mayonnaise slightly with a fork, mixing with basil and soy sauce.
2. Add chopped onion into small slices and beat the mixture with a blender.
3. Pour the marinated pork entrecotes and mix well and refrigerate, preferably for 12, but not less than 6 hours.
4. After such preparation, the entrecotes can be fried in a pan, grill or baked in the oven.
Soy Pork Egg Marinade - Exotic
Ingredients:
• two large spoons of dried starch;
• three chicken eggs;
• a large spoon of "French" mustard;
• 3 table. tablespoons of soy sauce;
• garlic.
Cooking method:
1. Dilute potato starch with soy sauce. Add mustard finely chopped with a knife or garlic chopped on a press and slightly beat the mass with a fork.
2. Enter eggs whipped with a small pinch of salt and mix well again.
3. Pour chunks of pork prepared for chops with soy marinade and put in the refrigerator for 6 hours to marinate.
4. Then fry the meat without wiping it in vegetable oil.
Pork marinade with soy sauce fried in a pan
Ingredients per pound of meat:
• one large lemon;
• 250 ml of dark soy sauce;
• 60 grams of tomato paste;
• a teaspoon of dry ground or fresh ginger, finely grated.
Cooking method:
1. Wash the lemon well and pour over boiling water. You can lower it in hot water for a minute, the juice will squeeze out better. Dry the citrus with a towel and scrape the zest with it with a fine grater.
2. Then cut the lemon in half and squeeze the juice out of them well. Combine juice, zest and soy sauce.
3. Add ginger and pepper and stir the marinade well.
4. Cut the meat into thin strips and fill with the prepared mixture. Cover the bowl and put it on the shelf in the refrigerator.
5. After four hours, remove, put the pieces of meat in a pan and quickly fry over high heat. When the slices take on a golden brown crust, pour a little soya marinade into the pan. Lower the heat and simmer the meat under the lid for about a quarter of an hour.
6. If you will use the recipe for marinating pork to barbecue, it is better to stand the meat all night.
Pork chop soy marinade
Ingredients:
• a tablespoon of hot Chili sauce;
• 120 ml of light soy sauce;
• 30 gr. brown sugar;
• ground ginger - 1 tsp;
• clove of garlic;
• a quarter cup of Sake vodka, can be replaced with chacha.
Cooking method:
1. In soy sauce, dilute brown sugar until its grains are completely dissolved. Add hot tomato, sake and mix with a whisk.
2. Pour ginger, crushed garlic on a press, and stir well again.
3. Put lightly chopped pieces of pork for chops in a small bowl and pour them with marinade. Tighten the container with foil or cover and leave for an hour for pickling.
4. Then put the pieces of pork in a hot oil in a pan and fry on both sides until a slight blush.
5. If you cook chops in batter, wipe them well.
Pork marinade with kefir soy sauce for electric grill
Ingredients per 200 gr. pork:
• four large cloves of garlic;
• 200 ml of fatty kefir;
• two tablespoons of brown soy sauce;
• a small pinch of black pepper.
Cooking method:
1. Dilute the sauce with kefir. Add the grated garlic, pepper and mix well.
2. Cut the pork into slices as for chops, lightly beat and dip for one hour in the marinade.
3. Take out the prepared meat, and pack each piece tightly in a special paper bag for frying.
4. Put the packages on the grill, tightly close and fry for 7 minutes.
Soy Pork Marinade in the Oven
Ingredients per 500 gr. pork:
• 70 ml of dry Vermouth;
• 25 ml of soy, non-flavored sauce;
• on a small pinch: star anise, ground pepper and cinnamon;
• a full spoon of sugar;
• two tablespoons of unrefined oil.
Cooking method:
1. Dilute soy sauce with wine. Pour in the butter, add sugar and stir well. Add star anise, ground cinnamon, ground pepper, continuing to stir.
2. Rub a piece of pulp well with marinade on all sides, trying to rub it into the fibers of the meat. Put in a bag, pour the remaining sauce into it and tie it tightly. Shake the bag several times and place in a bowl.
3. After an hour, put the meat out of the bag and transfer to a baking sheet. Bake at 200 degrees for at least half an hour.
Pork Steak Soya Marinade
Ingredients per 1 kg of pork:
• one large orange;
• onion head;
• two tables. tablespoons of soy sauce, sweet;
• three cloves of garlic;
• to taste spices;
• two tablespoons of honey;
• 40 ml of high-quality rust. oils;
• ordinary spicy mustard - 1 tbsp. l .;
• a spoon of "French" mustard.
Cooking method:
1. Mix hot mustard with sauce. Add honey, French mustard, butter, spices and chopped garlic.
2. Chop the onion with a blender and send the pulp into a bowl to the mixed ingredients.
3. Cut the orange in half to squeeze the juice.
4. Stir and warm the marinade in a water bath for about five minutes.
5. After that put the stacks in a bowl, pouring each new layer of meat from a spoon. Put in the refrigerator, soak in the cold for up to 4 hours.
6. After that, fry the meat in vegetable oil in a pan.
Pork marinades with soy sauce - cooking tips and tricks
• Dishes prepared with light soy sauce should be salted at the end of the heat treatment, after taking the sample. Since such a sauce is quite salty on its own.
• If you want to speed up pickling, do not put the meat container in the refrigerator. At room temperature, pickling is twice as fast.
• If you pickle meat for a picnic and do not want to bring a pot with you, pickle it in a tight bag with a clip.
• When stringing pieces of meat for barbecue, carefully remove the remaining marinade from it: spices and herbs. Otherwise, they will burn over the coals.
