Content

• Ingredients
• To step
• Method 1 of 2: Homemade marinade
• Tips
• Warnings
• Necessities

Marinating pork gives it flavor and makes it tender. You can make your own marinade or buy one from the store. The most important thing to remember is that marinades contain an acidic ingredient that makes the meat tender, so make sure to add that part to your recipe if you are going to make a pork marinade from scratch. In just a few hours, or by letting it sit overnight, you can make pork chops, cutlets, ribs or roasts, using the following steps.

Ingredients

Homemade marinade:

• A flavorful liquid, such as fruit juice or red wine
• Oil
• 1-2 cloves of garlic, minced or 1 shallot, finely chopped
• Salt and pepper to taste
• Herbs and spices
• Pork chops

Pork marinade with red wine:

• 60 ml of red wine
• 1 teaspoon of olive oil
• 2 cloves of garlic, minced (or substitute with garlic powder)
• Salt and pepper
• 1/4 teaspoon of dried sage
• 1/4 teaspoon oregano
• 1/4 teaspoon rosemary
• Pinch of ground cumin
• Pork chops

To step

Method 1 of 2: Homemade marinade

1. Start the marinade by adding fruit juice or red wine to a medium bowl.
   • The amount of juice or wine depends on the size or amount of pork you want to prepare. Generally, start with 1/4 cup of liquid for 4 pork chops and 1 liter of liquid for 3 to 4 pounds of ribs or a roast. The liquid should completely cover the meat when it is placed in the bowl of marinade.
2. Leave the marinade in the mixing bowl or pour it into a large sealable plastic bag.
   • The bowl should be large enough for several chops.
   • A medium sized 4 liter plastic bag can hold about one rib (cut into 2 pieces, or a small roast.
   • You can marinate a large roast in the pan they are cooked in, if it fits in your refrigerator.
3. Stir everything together. Let it rest in a mixing bowl or a sealed plastic bag suitable for food.
4. Prepare it as usual.

Tips

• Turning the meat regularly while marinating will distribute the mixture well around the meat. This will ensure that the meat is completely covered over time.
• A popular marinade for roast pork is a Cuban citrus marinade. This is a mixture (1 liter in total) of orange juice, lemon juice and lime juice; 2 or more cloves of crushed garlic; and 3 tablespoons ground cumin, oregano and crumbled bay leaf.
• Squeeze your own citrus fruits for the freshest juice.

Warnings

• Citrus juice reacts with aluminum and gives a bad taste. If you are going to mix the marinade, use a glass or plastic bowl.
• Raw meat contaminates the marinade with bacteria. If you want to baste the meat while it is cooking, heat up any leftover marinade that has come into contact with raw pork first.

Necessities

• Medium mixing bowl
• Fork or a small whisk
• A resealable 4 liter plastic bag