The summer months are a great time for grilling and enjoying meals outdoors, and Latvia’s quite changing weather conditions are by no means an obstacle to spending time at a common lunch or dinner table, enjoying a delicious meat meal in the embrace of aromatic smoke. Experienced chef Dzintars Kristovskis recommends original meat marinade recipes for pork and beef lovers, which create excellent taste combinations and serve as a great alternative when there is a desire to introduce new winds into the daily or festive table menu.
1. Pork neck chop in fresh onion marinade
The combination of pork neck chop and fresh onion marinade is a delicious and hearty meal for both lunch and dinner, and will be able to prepare not only a true culinary expert, but also a beginner. The specificity of the onion marinade lies in the fact that it softens the pork, making the meat melt in the mouth. This meal is served classic with new potatoes and dill or, for example, combined with chanterelle sauce.
Ingredients:
- 1 kg of pork neck chops
- 400 g onions
- 50 g of parsley
- 50 g fresh coriander
- 15 g of salt
- 50 ml of lemon juice
- 1 lemon peel
- 3 g freshly crushed black pepper
- 1 fresh red pepper (optional)
Preparation:
Cut the piece of meat into 3 x 3 centimeter pieces.
Peel the onions and cut into thin slices.
Peel a lemon and squeeze the juice, which is placed in a bowl with chopped onions.
In the same place grind the herbs with their stems and add salt and pepper, as well as chili, if you want a spicier taste.
Squeeze the contents of the container until the onion juice begins to release – for this process it is recommended to use rubber or silicone gloves so that the spices do not irritate the skin.
Mix the onion and herb mass with the sliced meat and leave to marinate for 24 hours in a cool sealed container or using a vacuum cleaner, which will speed up the marinating process and as a result will take only 4-5 hours.
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