Marinating seasons and softens the pork. The marinade can be made at home or purchased ready-made. It's important to keep in mind that it must contain an acidic ingredient that softens the meat. Add such a component to the recipe if you are going to make it from scratch. In a matter of a few hours or overnight, you can marinate chops, pork chops, ribs or a large piece by following the steps below.
To make your own marinade:
- Tasty liquid such as fruit juice or red wine;
- 1~2 chopped garlic cloves or 1 chopped shallot;
- Salt and pepper to taste;
- Herbs and Seasonings;
- Pork chops.
Red wine marinade for pork:
- 60 ml of red wine;
- 1 teaspoon of olive oil;
- 2 crushed garlic cloves (which can be replaced by powdered garlic);
- Salt and pepper;
- 1/4 teaspoon of dried sage;
- 1/4 teaspoon of oregano;
- 1/4 tsp rosemary;
- A pinch of powdered cumin;
- Pork chops.
Method 1 of 2: Making Your Own Marinade
Step 1. Begin the marinade by pouring a flavoring liquid such as red wine or fruit juice into a medium bowl
The amount of liquid needed depends on the size of the piece of pork being cooked. The general rule of thumb is to use 1/4 cup of tea for 4 chops, or 1 liter for 2, 5~3, 5 kg of ribs or a whole piece. The liquid should be enough for the piece to be immersed in it when placed in the marinade container
Step 2. Add an oil to the liquid base
It's what creates the crispy crust when the pork is cooked.
Step 3. Incorporate aromatic vegetables into the marinade
- Try adding one or two macerated garlic cloves or a chopped shallot to the mix.
- Garlic, of course, will imbue the marinade with an intense garlic taste. Shallot, on the other hand, gives it an intermediate flavor between garlic and onion.
- Anyone who wants a more subtle garlic or onion flavor can use dehydrated garlic or onion powder in place of the above ingredients.
Step 4. Season the mixture with salt and ground pepper to taste
Step 5. Add herbs and spices to taste, and combine the ingredients with a fork or whisk
- Dehydrated sage, rosemary, oregano and powdered cumin are common pork seasonings.
- To marinate four cutlets, use between 1/2 teaspoon and 1 teaspoon of your favorite dehydrated herb combination. Use up to 3 tablespoons of this combination for ribs and large pieces.
- If you are going to use fresh herbs, use three times the amount indicated for dried herbs.
Step 6. Leave the marinade in the container where you mixed it or transfer it to a plastic bag with a zip lock
- It may be that the container is large enough to hold several chops.
- A 3.7 L plastic bag holds a piece of ribs cut in two, or a small piece.
- Large pieces can be marinated in the pan they will be cooked in, if it will fit in the fridge.
Step 7. Leave the meat to rest in the marinating container, which can be the bowl or the zip-lock bag
- Let the meat rest and stir it occasionally.
- Leave the chops in the marinade at room temperature for an hour.
- Loin, ribs and large cuts need to be marinated for one to two days. Larger pieces take longer to soften and impregnate with the flavors of the marinade.
Method 2 of 2: Red Wine Marinade
Step 1. Pour the red wine into a bowl
Step 2. Add olive oil and garlic
Step 3. Season with salt and pepper
Also incorporate herbs and spices.
Step 4. Mix the ingredients
Leave everything in the bowl or pour into a plastic bag with a zip lock.
Step 5. Let the chops rest in the marinade for one to two hours
Step 6. Cook them as usual
- Turning the meat into the marinade periodically distributes the flavor better and provides fuller coverage.
- Cuban citrus marinade is one of the most popular for pork. It consists of 1 liter of a mixture of orange, lemon and lime juice; two garlic cloves (or more) crushed; and 3 tablespoons of powdered cumin and oregano and bay crumbs.
- Squeeze the citrus fruits on their own to get the best quality juice.
- Citrus juices react with aluminum, giving the mixture a bad taste. Marinate in a plastic or glass bowl.
- Uncooked meat will contaminate the liquid with bacteria. If you want to sprinkle the meat with leftover marinade during cooking, bring them to a boil before using them to prepare the pork.