Marinated pork

I often prepare pork meat this way when I have time to let it marinate overnight. It's not complicated, but it requires a little patience for good results. For me, this recipe has remained a solution when I find a nice piece of pork shoulder and want to give it more flavor with the spices I already have at home. I usually do it with simple red wine, sometimes homemade, and the side dish adapts to what I have on hand.

Quick Info

Total time: approx. 24 hours (including overnight marination)
Effective preparation time: 20-30 minutes
Cooking time: 1 hour (approximate time, depends on the thickness of the meat)
Servings: 4
Difficulty: easy
Recipe type: main course, classic homemade roast

Ingredients

600-700 g pork shoulder
250 ml homemade red wine
1 small white onion
1 small red onion
3 tablespoons of oil
a little fresh dill
fresh parsley
a mix of spices to taste (e.g.: salt, granulated garlic, black pepper, white pepper, sesame, flax seeds, nutmeg, dehydrated carrot flakes, dried celery leaves)

Preparation method

1. Wash the pork meat and cut it into slices, not too thick (about the thickness of a finger).

2. Put the meat in a large bowl. Pour the red wine over it. Add the desired spices – I always add salt and pepper, the rest depends on what I have on hand or what I feel fits. Mix well with your hand or a spoon so that the wine and spices cover everything.

3. Cover the bowl with plastic wrap and leave it in the fridge until the next day. Overnight marination makes the meat more tender and helps it absorb good flavor.

4. When you are ready to cook, peel the two onions and slice them thinly. Heat 3 tablespoons of oil in a suitable pot. Add the onion along with the fresh dill (a pinch, not too much) and sauté for a few minutes until the onion starts to soften slightly.

5. Take the meat out of the fridge and add it to the pot, along with the wine marinade. Gently mix so that the slices do not break.

6. Let everything simmer on low heat, covered, until the liquid reduces significantly (about 30-40 minutes, check from time to time, depending on how much liquid the meat released). If you see it starting to stick, add 100 ml of water. Continue to simmer slowly until the meat is tender and the sauce has reduced almost completely.

7. Finally, turn off the heat and sprinkle chopped fresh parsley on top. Serve the meat hot, with your favorite side dish.

Why I make this recipe often

This recipe is practical when I want to prepare the meat in advance, and the marinade really helps with texture and flavor. I can use any spices I have in the cupboard; I don’t need to buy anything special. I like that it doesn't have many complicated steps and remains tasty the next day if there’s anything left.

Tips and variations

Tips

1. Don’t leave the meat too thick, so it cooks evenly.
2. If the wine is very dry, you can add a pinch of extra salt.
3. Simmer on low heat so that the meat doesn’t remain tough.

Substitutions

1. Instead of dill or parsley, you can just leave the onion and main spices if you don’t like herbs.
2. If you don’t have homemade wine, use any red wine, but it shouldn’t be sweet.
3. The oil can be replaced with another fat if needed.

Variations

1. You can also try with other cuts of pork, not just shoulder – neck or chop works too.
2. Change the spice mix according to your taste.
3. Dehydrated carrot flakes are not mandatory – I use them if I have them in the cupboard.

Serving ideas

We served mashed potatoes with the meat, but it also goes well with rice, boiled potatoes, or sautéed vegetables. With fresh bread, you can soak up the remaining sauce from the pot.

Frequently asked questions

1. Can I make the recipe without marinating the meat overnight?
You can, but the meat won’t be as tender and flavorful. If you’re in a hurry, let it marinate for at least an hour in the fridge.

2. Can it also be made in the oven?
The recipe is designed for the stove, in a pot, but theoretically, it can also be made in the oven, in a covered dish. The cooking time may be a bit longer, and the liquid will reduce more slowly.

3. Can I add vegetables next to the meat while cooking?
You can add a few sliced carrots or celery right from the start, along with the onion. They will cook well and add extra flavor to the sauce.

4. How long does it last in the fridge after it's done?
Usually 2-3 days if kept covered and cold.

5. Can I use other types of meat?
Yes, it also works with beef or chicken, but the cooking times need to be adjusted. Pork remains the most suitable for texture and final flavor.

Nutritional values

Approximately, one serving of cooked meat (without mashed potatoes) has about 280-320 kcal. Protein: 26-30g, fat: 15-18g, carbohydrates: under 5g, depending on what spices you use. The boiled wine evaporates mostly, so it doesn’t add many calories. The values are approximate and can vary depending on the type of meat and how much sauce remains.

Storage and reheating

The meat keeps well for 2-3 days in the fridge, in a covered dish. It reheats easily on low heat or in the microwave. If you see that the sauce has thickened, add a tablespoon of water before reheating. If there is too much fat on the surface, you can remove it after it cools completely. The recipe isn’t designed for freezing, but you can freeze portions if needed, just make sure to reheat them slowly when using.

 Ingredients: about 600-700 g pork pulp 250 ml homemade red wine 1 small white onion 1 small red onion 3 tablespoons of oil a little fresh dill fresh parsley spice mix to taste (salt, granulated garlic, black pepper, white pepper, sesame, flax seeds, nutmeg, dehydrated carrot flakes, dried celery leaves)

 Tags:  pork steak