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Simple and Genious Pork Marinade - Onion Marinade

Calories
Author Victor

Ingredients

  • 2 lbs pork tenderloin pork butt, pork rib meat, cut into 1 1/2 - 2 inch pieces
  • 2 medium onions thinly sliced and squeezed by hands until the juices are released (alternatively, use 1 medium onion, peeled and ground on a meat grinder or grated)
  • 2 tsp kosher salt plus more to taste
  • 1 tsp ground coriander seeds
  • 1/2 tsp hot chili powder or cayenne pepper optional
  • 1/2 Tbsp sweet paprika optional
  • 2 Tbsp vegetable oil

Instructions

  • Mix all ingredients for the marinade together in a large bowl. Add the pork and mix well until the meat is covered with the marinade all over.
  • Cover and refrigerate from 2 to 6 hours, depending on the cut. That is pork tenderloin, pork neck (coppa) will only need about 2 hours of marination, while other cuts need a bit longer.
  • Remove excess pork marinade and onion rings before cooking over direct heat (e.g. grilling) to avoid burning. For other methods of cooking it's less of an issue and is a matter of personal taste.