How to pickle pork steak?

Pork is a valuable and useful product. Meat contains a huge amount of trace elements and vitamins of groups B and P, so it is very useful for pregnant women, children and the elderly.Dishes from pork are present in the kitchens of many countries of the world and amaze with a variety and unusual combination of ingredients. One of the most common ways of cooking pork is roasting whole, pre-pickled pieces of meat. This dish is called steak, which translates from Old Norse as "fry". Grilling steaks can be done with the help of barbecue, as well as through a conventional frying pan and barbecue.

A steak is a cut across the fibers, a piece of meat marinated and fried on both sides with thin streaks of bacon. Pork is the most suitable product for its preparation, due to its delicate structure and excellent taste. However, in order to make the dish more juicy and fragrant, it must be marinated. In addition to improving the taste of steak, marinade noticeably softens the fibrous structure of the meat tenderloin and contributes to more careful roasting of the pieces.

There are several types of steaks. The most popular is the "Steak Machete." The meat pieces of this dish are distinguished by a high degree of marbling and a pronounced pork taste. Lovers of pork fat will appreciate the "Club Steak", which also has a pronounced taste of pork and is surrounded by a thick layer of fat. For true gourmets, the Cowboy Steak, which is a piece of juicy meat on a small bone, will be the perfect dish. Steak "Tamagawk" is very similar to the previous dish, with the only difference that is served on a long, bare stone.

One of the main conditions for cooking delicious steak is the right choice of meat. When buying pork, you need to pay attention to the appearance of the piece. For steak it is better to choose fresh meat that has marble veins. The presence of a moderate amount of pork fat will give the dish extra juiciness and tenderness, causing it to melt in the mouth.

No less important condition for the proper preparation of meat is the choice of marinade. Contrary to popular belief, the use of table vinegar for its preparation should be avoided. This is due to the fact that the acid has a damaging effect on meat fibers and significantly impairs the taste of the finished dish. In addition, marinating steak in aluminum cookware is prohibited. If this rule is neglected, then the meat can nourish a metallic taste and lose its taste.

After the pork marinates, it is recommended to cool. To do this, the meat is cleaned in the refrigerator and kept there for 4 to 12 hours, after which proceed to roasting.

There are many ways to make a marinade, and below are the most common ones.

The easiest marinade consists of art. l lemon juice, three spoons of sesame oil, three cloves of garlic, three tablespoons. l ketchup or tomato paste, hot pepper, dill, salt and black pepper. To prepare the marinade, you need to mix sesame oil, lemon juice and salt, and then rub this meat abundantly and put it in the cold for 3 hours. Then squeeze the garlic through the garlic, add ketchup or tomato paste, chopped pepper, dill and rub the steak again.

Leave the pieces in this form for 5 minutes, then put them on a hot frying pan or grill, if the dish is cooked over an open fire. Fry the pork for 4–5 minutes on each side, then, if possible, then cook in the oven for another ten minutes.

For its preparation, you need to take half a liter of kefir, salt with ground pepper and a few grassy seasonings to your taste.First you need to rub a piece of meat with pepper and salt on all sides and fold into a glass or enameled container. Then pork should be poured over kefir in such a way that the meat is completely hidden, then put into the cold for two hours. Then you need to remove the steaks, sprinkle them with spices and herbs, and then roast on the grill for 15 minutes on each side.

You can cook it from three tomatoes, the same number of medium onions, a mixture of dry greens, a bunch of basil, red and black pepper and salt. First, the tomatoes need to scald, remove their skin and cut into thin layers. Then chop the onion rings and mix it with the tomatoes. Next, in the same cup, add the remaining ingredients, mix well, put the meat there and leave for 2 hours. Then the cup is removed in the fridge for another 4 hours, and then roasted on both sides on a grill or frying pan.

To prepare such a marinade, you will need 3 onions, 3 cloves of garlic, 50 ml of wine (both white and red varieties will do), 1 teaspoon of rosemary, salt, greens and black pepper. The first step is to make 2–3 cuts in each piece of pork and put them in the plastic of garlic. Then mix all the spices, grate the steaks with this mixture and lightly sprinkle them with wine. Now the meat must be removed in the cold and kept for two to three hours.

While the meat is cooling, you need to put foil on a baking sheet, and for each steak you should take your own sheet, pour some wine on it, spread the pieces of meat on top and sprinkle with wine on top. Then you need to wrap each steak in its foil and place the pan in a preheated 200 degree oven. The baking time depends on personal preferences and can vary from 20 (in this case steak with blood is obtained) to 45 minutes (complete readiness of the meat). Next, remove the pieces of foil, place them on the grid and once again send it to the oven, this time for only 10 minutes.

For its preparation you will need 50 g of mustard, onion head, 2 tbsp. l vegetable oil, salt and spices. In this case, the pork is cut thinly enough, after which it is coated with mustard, sprinkled with spices, placed in an enameled container and left for an hour in the refrigerator. After this time, heat the vegetable or olive oil in a pan, spread the steaks there and fry them on each side for 4–5 minutes. After frying, chopped onion rings are added to the pan and simmered over low heat for five minutes.

For its preparation will require 3 tablespoons of soy sauce, fresh or milled ginger root, 1 tbsp. l Honey, salt and greens. All ingredients must be mixed, rub the pork pieces with the mixture and leave for an hour at room temperature. Then fry the pieces on the grill or in a pan for 4–5 minutes on each side.

A glass of pineapple juice, 3 cloves of garlic, nutmeg, salt and spices are required to make the marinade. Ingredients must be mixed in a small cup and put the pieces of pork in the prepared mixture. After 30–40 minutes, the steaks are laid out on a pre-heated frying pan and fried on both sides.

As the main ingredients take a couple glasses of pomegranate juice, salt and 0.5 cups of water. To taste, you can add onions, chopped rings, a little mint, cilantro, black pepper and nutmeg.Ingredients must be mixed in a deep bowl, put the steaks in there and marinate for an hour and a half. Then the meat must be removed, let the marinade drain and fry on both sides in vegetable oil.

Thus, marinating is one of the most important stages of pork steak preparation and allows you to give the meat a soft, unique taste and bright aroma. And in order that the steak does not become boring and has always been a desired dish, it is recommended to use a new marinade each time, combining different ingredients and not being afraid to experiment.

Another marinade option for pork steak is shown in the video below.