Barbs Pork Marinade Food

5 EASY PORK MARINADE RECIPES

Steps:

• Whisk together the ingredients for (one) marinade in a small bowl until combined.
• Combine marinade with pork in a ziplock freezer bag, and toss until the pork is evenly coated in the marinade. Carefully press out any extra air that might be in the bag, then seal. (You will need 1/2 cup marinade per 1 pound of pork.)
• Refrigerate the pork pack(s) for anywhere from 30 minutes to up to 1 day.
• Immediately transfer the pork pack(s) to the freezer, and freeze for up to 3 months. Then when you're ready to cook the pork, transfer the pork pack back to the refrigerator for 24 hours, or until it has thawed completely. Or to speed up the process, you can submerge the sealed pork pack in a bowl of cold water in the refrigerator until it has thawed completely.
• When ready to cook, remove the pork from the marinade, discard the remaining marinade, and cook however you prefer. (See recommendations below.)

PORK BARBEQUE

Steps:

• In a bowl, mix the wine, white pepper, liquid smoke, garlic, black pepper, pepper sauce, and Worcestershire sauce. Place pork in a slow cooker, and cover with the sauce mixture. Cover, and cook 4 to 5 hours on Low, or until the meat shreds easily.
• Shred the pork with a fork. Mix in the barbeque sauce, onion, green bell pepper, red bell pepper, and yellow bell pepper. Continue cooking 30 minutes, or until vegetables are tender.
• Place pork in a strainer to remove excess liquid, pushing down with a large spoon to extract as much moisture as possible. Liquid may be reserved as a dipping sauce.

CHAR SIU PORK - CHINESE BBQ PORK

Steps:

• Cut pork in half to make two long strips. (Note 5)
• Mix Marinade ingredients in a bowl.
• Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
• Preheat oven to 160C/320F.
• Line a tray with foil and place a rack on top (recommended but not critical).
• Remove pork from the marinade, save Marinade. Place pork on rack.
• Roast for 30 minutes.
• Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
• Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
• Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
• Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
• Serve with rice and steamed Chinese greens. See notes for more uses!

PORK MARINADE

Steps:

• Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill.

THE BEST GRILLED PORK KABOBS MARINADE RECIPE

Steps:

• Place pork pieces into a bowl, add sliced onion. Season with salt and pepper, mix until everything is combined. Cover with plastic wrap or a lid and refrigerate over the night or for at least 4 hours.
• 1 hour before grilling, pour up to 2 cups of Sangria wine to cover the meat, marinate for 1 hour.
• Using charcoal for grilling, get them ready for grilling by lighting up and let them burn until they turn white. If using a grill preheat to medium/high heat. Brush grill with oil so meat doesn't stick. Grill pork kabobs until meat is no longer pink inside. Serve with homemade Easy Cheesy Scalloped Potatoes or Homemade Mac & Cheese.

BARBECUED PORK RIBS

Steps:

• For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
• Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
• Preheat the oven to 375 degrees F.
• Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
• For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
• When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
• Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.

PORK MARINADE RECIPE COLLECTION + TIPS

Steps:

• DIJON, ACV & AROMATICSWhisk all the ingredients together adding the thinly sliced shallot and thyme in the end. CUBAN MOJOWhisk all the ingredients together. SOUVLAKI GREEK MARINADECombine the grated onion, minced garlic, olive oil, oregano and lemon juice, add the salt and pepper and mix together (expect a thick-ish consistency). APPLE CIDER & SAGEWhisk all the ingredients and add the sage at the end. CURRY GINGERUse a zester to grate the ginger root. Vigorously whisk together all the ingredients adding the optional kaffir lime leaves at the end. Taste and adjust ingredients to taste. VIETNAMESEIf using dried lemon grass soak in water for 2 hours before making the marinade. Mix all the ingredients together. CHAR SIUStir together all the ingredients. Set aside 3 tbsp to use as a glaze and marinate in the remaining quantity. AL PASTORIn a blender combine the diced onion, pineapple chunks, garlic, chili and achiote, oregano, salt, orange juice and pineapple juice. Pulse until blended. GARLIC, CUMIN & FRESH HERBSWhisk all the ingredients together adding the fresh herbs last. PILSNER & PAPRIKAWhisk all the ingredients together adding the fresh oregano last. PEACHYWhisk the grated peach with the honey and lemon juice first. Add the olive oil, salt and pepper, whisk again and add the thyme. If using bourbon whisk it in last.

FILIPINO PORK BARBECUE

Steps:

• Rinse pork strips and drain well. Pat dry.
• In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
• Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
• Thread 2 to 3 meat slices onto each skewer.
• In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
• Grill meat kebabs over hot coals for about 2 to 3 minutes each side.
• When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.

SOUS VIDE KOREAN BBQ PORK LOIN

Steps:

• Pre-heat the sous vide water bath to 144°F.
• Combine the gochujang, honey, soy sauce, sesame oil, garlic and ginger in a bowl. Pierce the pork loin several times with a sharp paring knife and then place it in a FoodSaver® Bag. Pour the marinade on top and massage the marinade into the pork to coat it well. Vacuum seal the bag using the FoodSaver® vacuum sealer to remove all the air. This will ensure that the food will sink in the water bath and be completely submerged.
• Place the pork into the sous vide water bath and cook at 144ºF for at least 4 hours or for as long as 6 hours.
• While the pork is cooking, make the Korean BBQ sauce. Heat the olive oil in a medium sauce pan. Add the onion and sauté for a minute or two. Add the garlic and ginger and sauté for another minute. Add the tomato paste, brown sugar, gochujang, apple cider vinegar, soy sauce and sesame oil and bring the mixture to a boil. Lower the heat and simmer for 20 minutes until the sauce thickens.
• Remove the pork from the sous vide water bath, open the bag and place the pork loin on a baking sheet. Discard the juices.
• Pre-heat the broiler. Brush the Korean BBQ sauce onto all sides of the pork loin and broil for two minutes on each side, turning and brushing the pork with more BBQ sauce as you broil. Alternatively, you can grill the pork on a very hot grill or in a very hot grill pan for 1 to 2 minutes on each side, basting with BBQ sauce. Either way, avoid broiling or gilling the pork for too long, so that you don't overcook it.
• Transfer the pork loin to a cutting board, cover with foil and let it rest for a few minutes.
• Slice the pork loin and transfer slices to serving platter. Garnish with chopped scallions and serve with the with any remaining BBQ sauce on the side.

BEST PORK CHOP MARINADE

Steps:

• Place the pork chops in a gallon-size ziplock bag.
• In a small bowl, whisk together the marinade ingredients. Pour over the pork chops in the bag, seal, and refrigerate for 4 to 8 hours, or overnight.
• Preheat the grill to 400 degrees. Grill the chops over direct heat for 8 to 12 minutes, flipping every 3 to 4 minutes, until the chops reach an internal temperature of 145 degrees.
• Remove the chops from the grill and allow to rest for 3 minutes before serving to seal in the juices.

BARBECUE PORK ROAST

Steps:

• In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
• Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 °F for 2 to 2 1/2 hours, or to an internal temperature of 160 to 170 °F. Serve with Paula Deen's Original BBQ sauce.

PORK CHOP MARINADE

Steps:

• In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.
• Preheat oven to 190 C / Gas mark 5.
• Place marinated pork chops in a roasting tin, and bake in preheated oven for 35 to 40 minutes, basting meat often with marinade. If using other meat or pork steaks use the cooking instructions on the packet.

PORK MARINADE

Steps:

• Combine all ingredients together and mix well.