When preparing kebabs, no one wants to lose face, so everyone tries to marinate the meat as best as possible. Some people choose the most traditional marinade recipes, others are looking for something new and unusual. Marinade for shish kebab with soy sauce can hardly be called classic, but at the same time, it is one of the most popular today. Its advantages include the ability to marinate meat for barbecue quickly. In addition, this marinade is inexpensive and is one of the most affordable. At the same time, there are several options for marinade with soy sauce, which allows you to choose the one that is suitable for the type of meat that is used, as well as select a composition to suit every taste.

Cooking features

Marinade for barbecue with soy sauce is simple to prepare; it does not require unavailable ingredients or excessive skill. However, knowledge of several rules is necessary. Otherwise, the taste of the finished kebab may not meet your expectations.

• Soy sauce can be salty, so do not add salt to the marinade when using it. If you use complex seasonings, choose ones that do not contain salt. In addition, use the sauce itself only in the amount specified in the recipe: if you pour too much sauce, the kebab will be over-salted.
• Soy sauce on its own softens meat fibers quite well, so it does not need any addition. But still, in most cases, spices, herbs, herbs, and sour foods are added to the marinade, which speed up the marinating process. Most often this is wine or lemon juice, but there may be other ingredients.
• Meat marinated in soy sauce marinates quickly, but not instantly. Pork can be fried after 3-4 hours, for lamb and beef this time should be increased, for chicken or turkey - reduced. More precise marinating times are usually indicated in the specific recipe.
• If the marinade contains acidic foods, you should not choose an aluminum container for marinating. The reason is that when aluminum comes into contact with acid, harmful substances are released. Preference should be given to glass, ceramics, and stainless steel. Enameled dishes are also suitable for these purposes.
• If you plan to keep the meat in the marinade for a long time, it is better to put it in the refrigerator.
• The kebab meat is marinated already cut into pieces of the required size.
• For preparing delicious shashlik, not only the composition of the marinade is important, but also the quality of the meat itself. You need to know that kebab is not made from frozen meat. The meat of a young animal is always more tender than that of an old one.

There are many recipes for marinade with soy sauce. From them it is not difficult to choose the one that is suitable for your meat.

Simple marinade recipe with soy sauce

• meat (any suitable for barbecue) – 1 kg;
• onions – 0.5 kg;
• barbecue seasoning - to taste;
• soy sauce – 100 ml.

Cooking method:

• Prepare the meat. To do this, you must first wash it well and dry it with napkins. Then the film and veins are removed. The pulp is cut into pieces approximately the size of two matchboxes placed on top of each other.
• Sprinkle seasonings over meat and stir.
• Peel the onions and cut them into thin half rings. Crush the onion with your hands until the juice begins to release.
• Place the onion in the container with the barbecue meat.
• Pour soy sauce over the meat and mix well.

Pork should be marinated in soy sauce for 3 hours, lamb - 4 hours, beef - 6 hours. Poultry meat can be fried within 2 hours after placing it in the marinade.

Beef marinade with soy sauce

• beef – 1 kg;
• soy sauce – 100 ml;
• tomato juice – 0.2 l;
• onions – 0.25 kg;
• garlic – 2 cloves;
• vegetable oil – 50 ml;
• spices - to taste.

Cooking method:

• Wash the veal tenderloin. Remove the film. Cut across the grain into pieces about 4 cm thick. Place in a bag and beat lightly.
• Rub with crushed spices.
• Peel the onion and cut into small pieces.
• Pass the garlic through a press.
• Mix thick tomato juice (unsalted), soy sauce, onion, garlic and olive oil.
• Pour the mixture over the meat and refrigerate overnight (about 6 hours).

If you want to marinate beef faster, you can add kiwi to the marinade by chopping it with a knife or using a blender.

Soy sauce marinade for chicken or turkey

• chicken or turkey fillet – 1 kg;
• onions – 150 g;
• soy sauce – 60 ml;
• garlic – 2 cloves;
• honey – 100 ml;
• dried basil – 10 g;
• seasoning for chicken - to taste.

Cooking method:

• Wash the poultry meat and dry it with a towel. Cut into pieces of approximately 4–5 cm.
• Mix chicken seasoning with dried basil.
• Chop the garlic with a knife and add to the spicy mixture, stir.
• Pour the mixture into the container with the chicken or turkey pieces and stir to coat each piece with the spices.
• Melt the honey until it becomes completely liquid.
• Pour soy sauce into honey and stir.
• Cut the onion into half rings. Squeeze it to release its juice, mix with poultry meat.
• Transfer the meat to a container with honey-soy marinade. Mix everything well so that the marinade covers all the pieces.

It takes 1.5 hours to marinate the chicken in the marinade with soy sauce prepared according to this recipe, and 2 hours for turkey meat.

Marinade with soy sauce for pork or lamb

• pork or lamb – 1 kg;
• soy sauce – 100 ml;
• lemon juice – 100 ml;
• mustard – 50 ml;
• garlic – 5 cloves;
• Spicy herbs - to taste.

Cooking method:

• Pass the garlic through a press and mix with mustard.
• Add soy sauce and lemon juice to the mustard. Stir.
• Prepare the meat, cut into pieces of approximately 50 g.
• Sprinkle with herbs and stir.
• Pour in the marinade and mix well again.

Keeping the meat in this marinade before frying is enough for three hours. You can marinate not only meat, but also fish in it. The recipe will be the same, only you will need to add 50 ml of olive oil to the remaining ingredients. The spices will also be different.

Marinade for shish kebab with soy sauce and mayonnaise

• meat – 1 kg;
• soy sauce – 60 ml;
• mayonnaise – 0.2 l;
• onions – 0.3 kg;
• seasonings - to taste.

Cooking method:

• Prepare the meat by cutting into 4–5 cm pieces.
• Cut the onion into large rings, after peeling it.
• Place the onion in the container with the meat, add the seasonings, pour in the soy sauce and squeeze out the mayonnaise. Mix everything well with your hands.

The marinade is suitable for any meat, especially lean meat. Chicken will be ready for frying in an hour, pork in 2 hours, beef or lamb will have to be kept in the marinade a little longer (4-6 hours).

Shish kebab marinade with soy sauce is almost universal. It allows you to prepare delicious and juicy kebab from any meat, and you don’t need to wait a very long time for it to marinate.

Once again, when I was thinking about what to cook with meat, tasty and aromatic pork stewed in soy sauce came to mind. This stew is very tender. Of course, the result also depends on the part of the carcass. But if you simmer for a long time, then the pork shoulder, the back, and the neck and fillet will turn out very tasty and soft. No worse quickly. Usually the meat is stewed for one hour. Next, monitor the stage of readiness by taking a sample.

As for the sauce. I would call this dish pork in onion-soy sauce, since onions play an important role here. After a long heat treatment, it turns into a sauce. It's really delicious.

From the spices, you can choose those that are in harmony with pork. I like to add curry or just ground black pepper to meat dishes. So, let's start cooking.

Recipe information

Cooking method: stewing.

Preparation time: 1 hour 15 minutes

Cooking time: 1 hour 30 minutes

Number of servings: 3 .

Ingredients:

• pork – 600 g
• large onion – 1 pc.
• salt, pepper, curry - to taste
• soy sauce – 50 ml.

Cooking method

On a note:

• Stewed pork can be cooked on the stove, in the oven or in a slow cooker. In the oven, meat can be simmered in pots. And the multicooker will cope with this task using the “Stewing” mode. Cooking time from 1 hour.
• You can stew any part of the carcass, including the one with the bone. But the most successful is the stewed shoulder or collar.
• Pork meat can be replaced with deveined veal.

Soy sauce is a product that we owe to Asia. This product, obtained by fermenting soybeans, is perfect for preparing many dishes: fish, meat, vegetables, etc.

In addition to simply adding it as a seasoning, this sauce can be used to marinate meat before heat treatment. This is how you can soften the meat fibers and give the whole dish a special taste. This article provides several detailed recipes for cooking pork with soy sauce.

Fried pork in soy sauce in a frying pan

A very simple recipe that can be done by absolutely anyone who can hold a frying pan and a knife in their hands.

First, the meat is cut into arbitrary pieces, placed in a bowl, and salted. It is not necessary to add salt, because soy sauce is already salty enough, but this is a matter of taste for everyone.

Spices are added immediately, and the meat must be mixed well with them so that the taste is uniform and there are no pieces that are not saturated with flavor. After the spices, it’s the turn of the starch and everything needs to be mixed thoroughly.

Pour in the sauce, oil, mix and leave to marinate. How long it takes to marinate is something everyone can determine for themselves. In general, one hour is considered a good minimum option. The infused meat can be placed in a heated frying pan with oil and fried until crisp on all sides.

After this, the heat needs to be reduced and simmered under the lid for about 10 minutes. After the specified time, half a glass of water and about two tablespoons of soy sauce are poured into the frying pan. Now you need to simmer until a thick gravy forms.

You can serve the finished dish with rice, buckwheat porridge, noodles (soba is a great option), pasta or stewed vegetables.

Baked meat in the oven

The recipe is also quite simple and has many options; you can replace some ingredients and vary the spices. However, almost any combination will give a good and tasty result.

So, to prepare baked pork in soy sauce in the oven you will need:

Cooking time – with marinating it will take up to 5 hours. Calorie content – ​​180 kcal per 100 g.

Garlic needs to be ground into a paste, mixed with mustard, paprika and soy sauce - this is a ready-made marinade. The pork should be cut into pieces in portions (about 100-150 g each) and poured with the prepared marinade, in which it should be left for 3 to 4 hours in the refrigerator.

Before taking the meat out, it is better to preheat the oven so that it does not sit for too long and the heat treatment begins immediately. Place the pieces on a deep baking sheet, pour over the marinade and sprinkle sesame seeds on top, then place for 40 minutes at 200 ◦ C.

The prepared meat goes well with any side dish and can be served immediately after cooking.

Chinese marinated braised pork

In China, pork is prepared in hundreds of different ways, and many of them are so unusual that it’s not easy to even guess, let alone know if you try it. The abundance of spices and various additives in the form of nuts or sesame seeds is not always clear to us if they are cooked with meat, however, it is worth a try. A wok is required for cooking.

Ingredients:

1. Pork without fat – 0.5 kg;
2. Thick stems of green onions, the white part being the white part – 5-6 pcs;
3. Ginger – 5 cm (at the root);
4. Peanut butter – 75 ml;
5. Dry white wine (ideally rice) – 50 ml;
6. Ground cinnamon – 10 g;
7. Star anise – 1 star;
8. Sugar – 60 g;
9. Salt - to taste.

Cooking time – 2-3 hours. Calorie content – ​​180 kcal per 100 g.

Important note: the meat is cooked and left to stand for a day, and the side dish is made just before serving.

The side dish consists of zucchini, eggs, one hundred grams of sesame seeds, 120 g of corn starch, 50 ml of soy sauce and must be fried in peanut oil. The calorie content of one serving of meat with a side dish will be 200+ kcal per 100 g, and the cooking time, excluding infusion, will be 1 hour.

The white part of the onion stems is chopped very finely, the ginger and garlic are about the same. Meat - cubes of approximately 3 cm. Peanut oil is heated in a wok, sugar is added to it and brought to brown. Next, garlic, cinnamon, star anise, ginger, salt and onion are added to it. Add meat to the vegetables and fry over high heat for 5 minutes, stirring constantly. The meat should be completely covered with sauce.

Wine and soy sauce are poured into the wok, and you need to pour the same amount of water to completely cover the meat. From the moment of boiling, the heat is reduced and the meat is stewed under the lid for 40 minutes. You need to stir every 10 minutes.

After the simmering time has passed, the wok lid is opened and the filling should be allowed to thicken over higher heat, after which it can be removed from the stove.

The side dish is prepared separately. To do this, take zucchini cut into circles (about 1 cm thick), an egg beaten with soy sauce, and first dip it in the resulting mass, then roll it in sesame seeds and fry it in peanut oil over high heat for 1 minute on each side.

Freshly heated meat with freshly fried zucchini will be a very good dish for a holiday, a family feast, or just a delicious dinner.

How to marinate and cook pork in honey-soy sauce

Honey and soy are an interesting tandem of salty and sweet, which will leave few people indifferent. In general, contradictions in flavor mixtures are often found in Asian cuisine, and as for pork and the methods of its preparation in China alone, as already said, here you can find almost everything that a person’s imagination is capable of.

List of ingredients:

1. Meat – 0.6 kg;
2. Honey – 100 ml;
3. Soy sauce – 100 ml;
4. Salt - to taste.

Calorie content – ​​190 kcal per 100 g. Cooking time – from 2 to 3 hours.

Cut the meat into medium-thick slices.

So, you need to marinate the meat in this sauce before baking so that it acquires a unique taste and becomes a little softer. To do this, you need to take honey, melted in advance, and the sauce itself, in an amount equal to it in volume. Both ingredients must be mixed, and the chopped pork slices should be dipped in the finished mixture and left for 30 minutes.

Next, put the meat in a baking dish and place in the oven at 200 ◦ C, 1 hour. Or you can put it in a sleeve, tie the end and put it in the oven. The third option is to fry in a frying pan with oil under a lid, adding a little soy sauce and water. The addition of spices is not regulated here, however, it would be useful to use suneli hops, garlic, black pepper and ground red hot pepper in quantities that will suit the taste of the cook.

Recipe for a hearty meal in a slow cooker

Cooking most dishes in a slow cooker saves time, and the ability to heat cooked food allows you to leave it in the evening and enjoy a warm breakfast in the morning. Another convenience is that all temperature intervals are clearly verified and set in customized modes.

Pork with soy sauce and garlic can also be cooked in a slow cooker. For this you will need:

1. Pork – 0.5 kg;
2. Onion – 1 piece;
3. Sauce (traditionally soy) – 100 ml;
4. Salt - to taste;
5. Garlic – three cloves;
6. Seasonings - whatever you like and as much as you like;
7. Sunflower oil – 75 ml.

Calorie content – ​​180 kcal per 100 g. Cooking time (with meat infusion) – up to 2.5 hours.

First you need to wash the meat and cut it into small pieces. In a deep plate, add onion rings and crushed garlic, spices, salt and soy sauce. Mix everything well and leave for 30-60 minutes.

Place the oil in the multicooker container, then the marinated meat. Next, set the “Baking” mode for 20 minutes. Next comes the “quenching” mode for 1 hour. This is done with the expectation that the juice will be released from the meat and then it will be stewed in it.

Almost any side dish will go with the meat, so after cooking it can be served immediately.

The variations of pork and soy sauce dishes are very diverse, and the complexity of their preparation is low. As a rule, it is worth observing the proportions of meat to soy sauce - 100 ml per at least half a kilo of meat.

If you use additional salt, you need to be careful, because there is a risk of oversalting, because soy sauce contains a lot of it.

Step 1: Prepare the pork.

To prepare this dish, choose only fresh pork pulp, without bones or veins, but this time you can leave the fat. Rinse the meat and dry it with disposable paper towels. Cut the pork into small cubes so that each one is, as they say, bite-sized.

Step 2: Marinate the pork.

Place the pieces of meat in a deep plate and pour in soy sauce, stir thoroughly to distribute the marinade over the entire surface. Refrigerate the pork for at least 30-40 minutes. During this time, it should have time to soak in the sauce and, accordingly, become softer.

Step 3: Prepare the onions and garlic.

Peel the garlic bulbs and cloves, rinse with cool running water and dry. It is best to cut onions into half rings, and garlic into thin slices, but under no circumstances rub it or put it through a press.

Step 4: Cook the pork in soy sauce.

Heat a frying pan and heat vegetable oil in it. Lay out the pork soaked in the marinade and pour over the soy sauce it was in. Cover everything with a lid and cook over medium heat for 5-7 minutes. The meat should change color. Also, do not forget to turn the pork occasionally so that it does not burn. Then add onion and garlic to the pan, stir again and continue to simmer 5 minutes.


Meanwhile, pour a teaspoon of starch into a glass of water and stir very thoroughly. Pour the resulting mixture into the frying pan with the meat, add dried herbs and sesame seeds there. Mix all ingredients. And, covering the dish again with a lid, continue cooking the pork in soy sauce for another 20-25 minutes over low heat. You will see that after this time, some of the liquid will evaporate, leaving pieces of pork in a thick sauce. The dish will be ready as soon as the meat becomes soft and juicy.

Step 5: Serve the pork in soy sauce.

Serve pork in soy sauce as a hot dish, adding a side dish of boiled rice, steamed vegetables or mashed potatoes. Pour the liquid that has accumulated in the pan generously over the meat and quickly call everyone to the table before the dish cools down. Enjoy the savory taste of hearty home-cooked food.
Bon appetit!

The recipe contains no salt at all, and this is not a mistake or typo, because due to the fact that the pork is marinated and then stewed in soy sauce, it turns out to be quite salty as is.

But if, on the contrary, you find the marinade too salty and you are afraid that you won’t like it, then you can dilute the soy sauce with a small amount of clean boiled water.

Pork will taste better if you keep it in the marinade longer. You can, for example, leave it overnight.

Pork in soy sauce is simple, tasty, but requires a little time to marinate. There are few ingredients either.

The main thing is not to dry out the meat when cooking.

For pork in soy sauce you will need:

• Pork, suitable for roasting. The best option is the neck.
• Soy sauce. Delicious. Quantity - depending on the amount of meat and the salinity of the sauce.
• Garlic - several cloves.
• Ground paprika - not included in the photo.

Cooking pork in soy sauce.

We cut the meat into pieces, across the grain and beat it. There is nothing complicated here. The only thing is that the cut pieces can be wrapped in film or put in a plastic bag, and thus beaten through the film or bag. By doing this, we prevent small pieces of meat from scattering throughout the kitchen, and subsequent cleaning of the room is reduced only to wiping the table and washing the dishes.

The main thing is the marinade.

Chop the garlic very finely. You can use a garlic press, but I prefer a knife. The photo shows the match for scale.

If necessary, you can dilute the sauce with cold boiled water. I repeat once again - the salinity of the marinade is determined by the desired saltiness of the meat. And the marinade itself (soy + water) is needed so much that the meat does not float in it at all, but at the same time is completely coated with the marinade + a little more.

For one and a half kilograms of pork neck I use about 200 grams of ready-made marinade.

Add a little paprika to the marinade - about a teaspoon. More for the color of the meat.

Place the meat in a suitable container, pour the marinade over the meat and mix the contents thoroughly, trying to ensure that all the meat is evenly and efficiently covered with the marinade.

But then everything depends on your patience. What I think is best is to leave it at least overnight, or better yet for a day, in the refrigerator. I understand that this is often impossible, but still keep the meat in the marinade for at least half an hour.

Due to the fact that the meat was in the marinade, there was plenty of moisture in it. Accordingly, we make the heating so that the meat is still fried and not stewed. The next photo shows that the oil is boiling, and not the remaining marinade and meat juice.

We fry the meat on both sides, and since it is pork, having “grabbed” the other side with the crust, I cover the frying pan with a lid and reduce the heat by about half so that the meat is cooked.

When the meat is ready, set the table.

In this case, “” from last year’s preparations was used as a side dish, and “” was used as a sauce.