½ cup lemon juice
1 tablespoon oil
2 teaspoons dried oregano
1 clove garlic, crushed
Freshly ground black pepper
2 cloves garlic, crushed
2 teaspoons ground coriander
1 tablespoon cracked black pepper
2 tablespoons brown sugar
2 tablespoons lemon juice
¼ cup soy sauce
1 large onion
1 clove garlic
2 tablespoons crunchy peanut butter
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon oil
½ teaspoon chilli sauce
½ cup soy sauce
1 tablespoon sherry
1 clove garlic, crushed
1 teaspoon grated fresh ginger
2 teaspoons five-spice powder
2 tablespoons oil
½ cup lemon juice
1 tablespoon oil
2 teaspoons dried oregano
1 clove garlic, crushed
Freshly ground black pepper
2 cloves garlic, crushed
2 teaspoons ground coriander
1 tablespoon cracked black pepper
2 tablespoons brown sugar
2 tablespoons lemon juice
¼ cup soy sauce
1 large onion
1 clove garlic
2 tablespoons crunchy peanut butter
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon oil
½ teaspoon chilli sauce
½ cup soy sauce
1 tablespoon sherry
1 clove garlic, crushed
1 teaspoon grated fresh ginger
2 teaspoons five-spice powder
2 tablespoons oil
Mix all the ingredients together and brush over your pork.
Marinades tenderise and flavour meat; and they work best when left in the fridge for at least 2 hours, if not overnight.
Leaner cuts of pork such as fillet tenderloin, or thinner cut chops and leg cuts will benefit from a marinade.
These marinades will take your New Zealand pork to the next level.
½ cup lemon juice
1 tablespoon oil
2 teaspoons dried oregano
1 clove garlic, crushed
Freshly ground black pepper
2 cloves garlic, crushed
2 teaspoons ground coriander
1 tablespoon cracked black pepper
2 tablespoons brown sugar
2 tablespoons lemon juice
¼ cup soy sauce
1 large onion
1 clove garlic
2 tablespoons crunchy peanut butter
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon oil
½ teaspoon chilli sauce
½ cup soy sauce
1 tablespoon sherry
1 clove garlic, crushed
1 teaspoon grated fresh ginger
2 teaspoons five-spice powder
2 tablespoons oil
Mix all the ingredients together and brush over your pork.
Marinades tenderise and flavour meat; and they work best when left in the fridge for at least 2 hours, if not overnight.
Leaner cuts of pork such as fillet tenderloin, or thinner cut chops and leg cuts will benefit from a marinade.