A classic marinade is made from vegetable oil and vinegar. Prepare the following mixture perfectly suitable for pork. Take:
- ½ Cup of Dijon mustard;
- ¼ Cup of olive oil;
- ¼ Cup white wine vinegar;
- 1 tablespoon dried sage leaves;
- 1 tablespoon chopped Bay leaves;
- 1 clove of garlic.
Beat with a whisk the mustard and vinegar. Add the sage, garlic and Bay leaf. Gradually pour in the oil. This quantity of marinade is enough for ½ kilo of pork. You can prepare the mixture in advance and store in an airtight container in the refrigerator up to several days.
Marinade with whiskey
Marinade with whiskey will be enjoyed not only many men, but some of the fair sex. Elite drink with a touch of smoke is perfect for marinating pork neck, and the rest of the ingredients give this marinade extra spicy and sweet notes. At 1½ pounds of pork you will need:
- 1 Cup whiskey (Bourbon);
- 1 Cup of brown sugar;
- 1 Cup of vegetable oil;
- 1 Cup Dijon mustard;
- 1 Cup Worcestershire sauce.
Mix all the ingredients. Stir until the sugar is dissolved. Cut the meat into pieces and marinate for 2-4 hours. The marinating time depends on what pieces you will cut the pork neck. The smaller the pieces, the less it needs to marinate.
Marinade in Thai style
Fans of East Asian motifs have to taste the marinade in Thai style. For this, you will need:
- ¼ Cup + 1 teaspoon Thai fish sauce;
- 2 tablespoons of soy sauce;
- 4 tablespoons of brown sugar;
- 1 tablespoon lime juice;
- 50 grams dried tamarind;
- 1 hot chili pepper.
This sauce meet exotic ingredients. So, Thai fish sauce is nearly transparent liquid of light yellow colour. In Thailand it is called Nam-PLA – fish waters. Get a sauce of small fish and waste of fish production by fermentation. To expedite the process, often use pineapple juice. The tamarind fruit, similar to dates, they are sold in the form of a compacted, sticky tiles.
In a small bowl, combine the fish and soy sauce, add sugar and lime juice, lightly whisk. Bar of tamarind, crumble and place in 1 Cup of boiling water. Leave for 20 minutes, mash and RUB through a sieve, rejecting the seeds and fibers. Chili pepper shred into small pieces. If you want a very spicy dish, remove seeds from it. Mix the tamarind puree with the remaining tablespoon of sauce and pepper. Combine with a mixture of sauces. Marinate the pork for 2-3 hours. The resulting marinade is enough for 1½ pounds of meat.