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Aromatic Complements and Marinades for Pork

Everyone knows the classic complements used to enhance the flavour of pork: sweet-and-sour mixes including honey, beer, maple syrup, green peppercorn, mustard, onion, garlic, citrus fruit juice, soy sauce and a variety of herbs.

There is also no reason not to try other spices such as curry, star anise, cinnamon, cumin, allspice… and of course fresh herbs.

Pork is also delicious prepared with fresh or dried fruits such as brown chestnuts, pineapples, apples, oranges, prunes, raisins or apricots.


Marinades

There are two types of marinades: dry and wet.

  • Dry marinades increase the flavour of meat.
  • Wet marinades made with an acid base like lemon juice tenderize cuts of meat that are a slightly tougher.
  • Tougher pieces of meat, generally the less expensive, can give great results when tenderized with a marinade.
  • Meat that is marinated for at least one hour is tasty and tender. Results are even more satisfying if the meat is macerated overnight.
  • The longer you marinate, the more flavourful the meat will be. Do not exceed 24 hours though because after that time, the marinade will begin to cook the meat.

Finishing Butters

Want to add some more flavour? Try the aromatic complement of these finishing butters with your pork main dish the next time.

Black Olive and Sage-Flavoured Butter

1Mix 50 ml (1/4 cup) of sliced black olives, 30 ml (2 tbsp) of fresh chopped sage and a pinch of dried oregano with 125 ml (1/2 cup) of softened butter.

2Roll into a log wrapped in plastic, close the ends tightly.

3Refrigerate for four hours.

4Slice into individual portions.


Dijon and Caper Butter

1Mix 30 ml (2 tbsp) of drained capers, 30 ml (2 tbsp) of Dijon mustard, 2 ml (1/2 tsp) of lemon zest and 15 ml (1 tsp) of lemon juice with 125 ml (1/2 cup) of softened butter.

2Roll into a log wrapped in plastic, close the ends tightly.

3Refrigerate for four hours.

4Slice into individual portions.



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