Barbecue professionals often scare newcomers with stories about the right and wrong marinade for meat, they say, you can spoil a picnic already at this stage.
Traditionally, in our latitudes, meat is marinated with vinegar or in mayonnaise.
But at the sight of such a barbecue, nutritionists grab their heads.
How to be and whether it is possible to prepare a marinade without these ingredients, we will tell you in this article.
Vinegar and mayonnaise
As for vinegar, you can hear the opinion that, on the contrary, it binds meat fibers. Mayonnaise also makes the fatty product fatter already, which can affect on the condition of the liver, blood vessels and heart.
The right marinade
To prepare it, you will need:
- pork (neck) - 1 kg;
- vegetable oil - 5 tbsp. l.;
- onion - 2 pcs. (as much as possible);
- spices, salt.
How to cook
Vegetable oil will allow you to evenly distribute salt, pepper and other spices throughout the meat. Onions will make it soft and herbs fragrant.
To taste, you can add dill, basil, nutmeg, but you should not get carried away, and it is best to limit yourself to salt and pepper.
Cut the onion into rings, cut the meat into pieces of at least 3-4 cm in size.
Put it in a deep bowl, add salt, pepper, pour vegetable oil, then mix all the ingredients and put the onion.
The meat is marinated for at least 3 hours, well, better – all 12.
