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Marinated pork steak

Marinated pork steak



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  • 1.5 kg pork pulp
  • 1 cup sour cream
  • 1 tablespoon flour
  • salt

for marinade:

  • 1/4 l white wine
  • 1/4 l of vinegar
  • 2 onions
  • 1 carrot
  • 1 link parsley
  • garlic
  • foi de dain
  • 1 small celery
  • peppercorns

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Marinated pork steak:

Boil all the ingredients for the marinade, then pour over the meat and leave in a preferred pot of earth approx. one day. Then take out the meat and put it in a bowl and put it in the oven, and when it has browned, pour the marinade over it and leave it for another hour. When the steak is ready, remove the remaining sauce and mix it with the sour cream, then the flour is left to boil, after which the obtained paste is passed through a sieve. The steak is served with the sauce obtained.


All about grilled pork

Steaks from the back of the neck, chop or pork tenderloin - these are the pieces of pork especially popular on the grill, especially for those who are beginners in their preparation. This is because, unlike beef or lamb, pork is grilled because it forgives some mistakes, such as if it is not turned over too often.

For grilling, pork should in principle have a pinkish-red color and a marbled structure - so it is lined with fat. This will remain juicy after grilling. Here are the things you need to pay attention to.


Recommendations for marinated steaks

Steaks marinated in yogurt are my favorites. I recommend leaving them in the fridge for 3 days in yogurt, mint, dill, garlic and lime juice. They are perfect spring-summer with chicken or lamb. For beef, I usually use olive oil, root vegetables and herbs, refrigerated for at least 3 days. I tenderize the beef very well. And for pork, I like something more rustic, with paprika, garlic, thyme and onion, kept in the fridge for at least a day.


It's not long and the Easter fast ends, which means that we will be able to enjoy again the most delicious meat dishes, but especially pork, which is in the top of Romanians' preferences. To make delicious dishes, you must know a few recipes marinated for pork. Its role is to tenderize the meat and give it a wonderful flavor. Here are some recipes you should try!

A delicious pork marinade must contain ingredients that soften the meat (vinegar, lemon, acidic products), but also aromatic herbs or spices that accentuate its taste and give it a special flavor.

Marinated for pork chop

Ingredient:

  • 120 ml of soy sauce
  • 60 ml of vodka
  • 30 g of brown sugar
  • 15 ml of chili sauce
  • a clove of crushed garlic
  • 5 g of grated ginger.

Method of preparation: mix all the ingredients until you get a homogeneous composition. This amount is enough for 6-8 pork chops, and the marinating time is 4-12 hours. After cooking, the marinade lasts about five days in the refrigerator.

Marinated for pork ribs

Ingredient:

  • 240 ml of apple cider vinegar
  • 240 ml of water
  • a teaspoon of spice mix for pork
  • 2 tablespoons corn syrup.

Method of preparation: mix all the ingredients until you get a homogeneous composition. Put the pork ribs in the marinade and leave them overnight, then grill or bake them. This one marinated for pork it tenderizes the meat and gives it a subtle but delicious aroma.

Marinated for pork muscles

Ingredient:

  • 120 ml of peanut oil
  • 80 ml of soy sauce
  • 60 ml of balsamic vinegar
  • 30 ml of Worchestershire sauce
  • a teaspoon of garlic powder
  • 5 g of black pepper
  • a tablespoon of dried parsley.

Method of preparation: mix all ingredients in a medium glass bowl or plastic bag. Put the pieces of pork in sealable bags and add the marinade. Mix the contents well and leave the meat in the fridge for at least four hours before cooking. The marinated pork can also be kept in the freezer, and can be used within three months, provided you remove all the air from the bag before storing it.

Marinated with vinegar and mustard for any part of the pork

Ingredient:

  • 80 g of Dijon mustard
  • 60 ml of olive oil
  • 60 ml of white vinegar
  • 15 g of dried sage
  • 15 g of bay leaves
  • a clove of crushed garlic
  • a teaspoon of salt
  • half a teaspoon of pepper.

Method of preparation: mix the mustard and vinegar, then add the herbs, garlic and spices. Using a hand towel, gently stir in the composition as you gradually add the oil. This will create an emulsion in which you will put the pieces of pork, which you will leave overnight in the refrigerator to freeze.

Exotic pork marinade (Jamaican)

Ingredient:

  • a medium onion, finely chopped
  • 100 g of finely chopped green onions
  • a hot red pepper, cut into small slices
  • 50 ml of soy sauce
  • 15 ml of oil
  • 20 ml of white vinegar
  • 2 teaspoons dried thyme
  • a teaspoon of sugar
  • a teaspoon of salt
  • a teaspoon of allspice
  • a teaspoon of black pepper
  • half a teaspoon of nutmeg
  • half a teaspoon of cinnamon
  • a little hot sauce (optional).

Method of preparation: combine all the ingredients in a blender and put the pieces of pork in the resulting marinade. Leave the meat to marinate for 2 to 8 hours (or, even better, overnight).

Try these recipes too marinated for pork!

Apply one of these types of marinade in one of the following recipes: pork goulash or pork tenderloin with pears and red cabbage!

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Another marinade variant for steak

When the meat is marinated, it acquires a special taste, color and aroma. The marinated meat absorbs the liquid in which it is placed, and after it is cooked it is much more juicy. In addition, the meat will be ready much faster.

ingredients :

White wine
Olive oil
Garlic (preferably green)
Mint
Thyme
A little basil
Bay leaves
Pepper
Sweet Boya
Salt
Garlic, mint and

The amount of bait (marinade) should be enough to bathe the meat. Place the meat in a bowl, preferably larger (yena dishes are excellent).

Pour the batter over the meat and pull a plastic or aluminum foil over it or seal it with a lid to seal the dish and force the flavors to stick to the meat.


Ingredient pork chop the pan

  • 2 slices of pork chop with bone, about 300 grams / piece
  • juice from an orange / lemon / a glass of white wine / freshly squeezed sour apple juice etc. + water until the amount of liquid reaches 500 ml.
  • 40 grams of coarse salt
  • freshly ground pepper
  • 30 grams of butter
  • 2 cloves of garlic
  • thyme, rosemary (optional)

How do we choose the meat for the pork chop steak in the pan?

I'm not going to start listing things like "use fresh meat" - these are things that everyone knows. In addition to these implied, the following must also be taken into account:

1. Choose slices of chop with bone for this steak. The bone will not only taste the steak, but it is also a good conductor of heat, which will help to obtain evenly cooked pieces of steak.

In more detail, the chop is located between the ribs and the fork. If you can, ask the butcher (or cut yourself) for the meat so that the ribs remain attached to the main muscle, along with the meat in the rib area, which is fuller of fat, which will help with the texture. The fork bone is more suitable to remove, it does not help much to the final appearance of the steak. I prefer slices of pork chop with attached ribs, about 15-17 cm long.

2. Do not degrease the chop too much for this steak. It's good to be surrounded by a layer of fat of 0.5-1 cm , which will melt and in which we will cook the steak. We do not add oil!

3. Slices of pork chop with bone to have a thickness around 4 cm . If you have thinner chop slices, I recommend cooking them with sauce (see the recipe for escalope with mushrooms), to do a pork schnitzel and so on The way of cooking that I present to you below it does not match thin slices of boned chop.

Necessary utensils / materials

We'll need a few things to cook this pork chop steak with bone in the pan.

  • First of all, a good pan, preferably cast iron. I used a cast iron pan, but if you don't have one, you can use another pan with a very thick bottom, which retains heat well.
  • We will need a casserole large enough and deep enough to fit its meat and marinade. If we don't have such a thing, a new ziplock bag will replace it perfectly.
  • Indicated, but not absolutely necessary, is a thermometer with instant reading. It will help us determine exactly the optimal cooking time of the meat, but with more attention to detail, we can do without it. Anyway, such a thermometer costs a maximum of 50 lei and will be helpful for other dishes, so it's a good investment, I say.

Preparation of pork chop in the pan

Marinating

Orange juice appears on the list of ingredients at some point, with suggestions for replacement with fresh apple juice, lemon juice or wine. The idea is that for this pan-fried pork chop steak we will need a sweet-sour marinade. I used the juice of a large orange, but you can also use other substances with the same properties. The marinade can be prepared even from water, about 40 ml. of apple cider vinegar and 1 tablespoon brown sugar. Eventually, it will act on the meat in exactly the same way as my marinade with orange juice. The liquid marinade, slightly sour-sweet and well salted, will make the meat tenderer and tastier, salting it deeply.

1. The slices of pork chop with bone are tamponed with absorbent kitchen towels and pricked in a few places with a fork, thus favoring the penetration of the marinade in depth.

2. Place the pork chop slices in a deep saucepan or solid ziplock bag. Mix orange / lemon juice etc. with water until it reaches 500 ml. of liquid. Add the coarse salt and mix well until dissolved.

Note: yes, there are more than two slices of pork chop in my casserole. Obviously, as you marinate two slices, you can marinate them up to 5-6, turning them from side to side a few times during marinating.

3. Pour the marinade over the meat and make sure it covers well. Cover the pan with the lid / foil or close the ziplock bag and… in the fridge! For how long? For a minimum of 4 hours, ideal overnight. Marinating can take up to 48 hours. During the marinade, we intervene several times, turning the pork chop slices from one side to the other.

Cooking cutlets

Bringing to room temperature

1. Remove the slices of pork chop from the marinade and dab them well with paper towels. We can throw the marinade over it, it kind of fulfilled its purpose. Spread the meat on a mincer / tray, plate and leave the slices to rest, not overlapping, for at least 1 hour , to return to the kitchen temperature. Yes, the cooking process starts by not immediately cooking the chop slices and this step is not optional, but as essential as possible for the final result.

Frying pan

2. Heat the heavy pan over medium-high heat (position 11 on the induction hob). For starters, I place the slices of pork chop in the pan with the fat side down. They don't really want to sit in that position. I keep them with the kitchen tongs, I support them with each other and the fat starts to sizzle soon. In this phase, which lasts about 2-3 minutes, I try to melt as much of the fat layer as possible.

3. After I get a little fat in the pan, place the pork chop slices with one side down. Not for long, just 1 minute.

4. After a minute, turn the pork chop slices on the opposite side. As you can see, they already have reddish marks on the side that was in the pan. Let the chops cook for 1 minute on this side as well.

5. After both sides of the pork chop slices are sealed by browning, reduce medium heat (position 8 on the induction hob) . Cut the slices with the bone side down and keep them like this for 2-3 minutes.

6. After making sure that the bone has cooked, place the slices of meat back in their natural position. Every minute, we turn the pork chop slices on the opposite side. We repeat this 8-10 times. I mean, we'll cook them at medium heat another 8-10 minutes. I would say 8 minutes for a weight under 300 grams per slice, respectively 10 minutes for a weight around 340-350 grams / slice.

Note: for a grilled steak or beef steak, it is important not to turn the meat more than once from one side to the other. But this is a pork steak. We want the pork steak to be cooked evenly and deeply, so we turn it from side to side as many times as needed.

Passive cooking and rest of the meat after cooking

7. After cooking for 8-10 minutes or, more precisely, when the meat reaches the internal temperature of 58 ° C inside (measured in the thickest part, without touching the bone), turn off the heat and pull the pan aside. The heavy cast iron pan will keep the temperature high enough to cook our steaks to the end. Now add the butter, the garlic cloves pressed with the knife blade and a few sprigs of thyme or rosemary to the pan. Season the meat with freshly ground pepper, in abundance.

8. Gently tilt the pan and, with a large spoon, take the melted butter and pour it over the pork chop slices. We turn on the opposite side and repeat. Let the steak slices rest in the pan (not on the fire, I repeat!), For 7-8 minutes. During this time, sprinkle them a few more times with melted butter full of flavors. During the rest, the meat will continue to cook until it reaches the internal temperature of 63-70 ° C (as you prefer). At 63 ° C it will obviously be juicier and pinker than at 70 ° C and according to the new food safety standards, the internal temperature of 63 ° C (145 ° F) is considered safe for consumption.

Serve with a salad or your favorite garnish and enjoy a wonderful steak! If you follow the recipe, it will come out exactly the same next time. May it be useful to you!


Another marinade variant for steak

When the meat is marinated, it acquires a special taste, color and aroma. The marinated meat absorbs the liquid in which it is placed, and after it is cooked it is much more juicy. In addition, the meat will be ready much faster.

ingredients :

White wine
Olive oil
Garlic (preferably green)
Mint
Thyme
A little basil
Bay leaves
Pepper
Sweet Boya
Salt
Garlic, mint and

The amount of bait (marinade) should be enough to bathe the meat. Place the meat in a bowl, preferably larger (yena dishes are excellent).

Pour the batter over the meat and pull a plastic or aluminum foil over it or seal it with a lid to seal the dish and force the flavors to stick to the meat.


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