Soy sauces appeared on our menu relatively recently and mainly thanks to Korean recipes. Their unique taste came in handy and the product, as they say, “went to the masses.”
In addition to adding it in its main quality, we quickly tried various marinades for fish, meat, and vegetables. The sauce is well absorbed into the fibers of the pulp and thanks to this, the marinating process can be somewhat shortened, or a more tender dish can be obtained.
Although pork flesh is considered quite soft, soy-based marinating mixtures are very good if your barbecue or frying is pork. Such compositions are great for “overnight” marinades, when the meat is left in the marinade overnight or longer. As a rule, all the proposed recipes will not harm the dish if the meat pieces are slightly marinated.
Marinades for pork with soy sauce - general principles of preparation
Soy marinades are used not only for pork. Often, meat kept in soy marinade is cooked together with it - stewed or fried in a frying pan. Sauces are often prepared from such marinades. They are used to lubricate pork during grilling or baking in the oven.
When preparing the marinade, soy sauce is mixed with liquid ingredients and only then added with spices and herbs. Some types of marinades require grinding with a blender or heating its individual components in a frying pan.
Three types of soy sauce are used: dark, light and sweet. Each of them has its own characteristics and they are used according to the recipe. If necessary, one type of sauce can always be replaced with another. But it is worth noting that such a replacement will change the taste of the marinade, since each sauce has its own characteristic properties.
Thus, dark sauce is more flavorful and practically unsalted. Light is saltier and less fragrant, and the sweet qualities are clear from its name.
Meat cut into pieces or a whole piece of it is poured with marinade or thoroughly rubbed into the pork fibers by hand.
For marinating, you should use clay, enamel or plastic dishes.
Sweet soy marinade for oven-baked pork
Ingredients:
100 ml soy sauce, sweet;
A large spoon of spicy homemade mustard;
A full large spoon of liquid honey;
Ginger root – 2 cm.
Cooking method:
1. Mix mustard, honey and add soy sauce. Add grated ginger, add salt to taste and stir well.
2. Cut the pork flesh (neck) into steaks two centimeters thick, pour in the marinade and refrigerate for three hours.
3. Then transfer the meat to a baking container lined with parchment and place in a hot oven (220 degrees) for an hour.
4. 15 minutes before finishing, lightly drizzle the marinade over the meat. You can sprinkle with cumin seeds.
Marinade for grilled pork with soy sauce
Ingredients:
A quarter glass of buckwheat honey;
One clove of garlic;
A spoon of vegetable oil;
Four teaspoons of minced fresh ginger;
Large spoon of sesame seeds;
A teaspoon of dry cornstarch;
Half a medium-sized orange;
Half a glass of dry wine.
Cooking method:
1. Heat the oil in a deep frying pan or saucepan. Dip chopped garlic and ginger into it. Stirring constantly, cook for no more than one minute.
2. Remove from heat, pour in wine and soy sauce. Add honey, add sesame seeds. Using a fine grater, scrape the zest from half an orange and mix well.
3. Pour half a glass of the mixture into a separate bowl, and fill the rest with the pulp cut into pieces. Stir and place the meat in the refrigerator for an hour and a half.
4. Pour the reserved marinade into a clean saucepan and place over low heat. Dilute the starch with three tablespoons of water and add it to the hot mixture in a thin stream with constant stirring. Boil the sauce for about a minute, until thickened, and remove from heat.
5. Place the marinated pieces of pork on a slightly oiled grill and grill for about 4 minutes. Brush the meat with the prepared sauce, turn over and brush the other side. Cook for 20 minutes, covered, brushing occasionally with sauce.
Soy marinade for pork barbecue
Ingredients for 1.2 kg of meat:
Three large heads of salad onions;
A teaspoon of homemade mustard;
70 ml dark soy sauce;
100 ml tomato, spicy sauce;
A teaspoon of honey;
A small bunch of cilantro;
Parsley and dill to taste;
Spoon “Mixed peppers”;
A tablespoon of “Grill Spices.”
Cooking method:
1. Place the pork cut into pieces for barbecue into a deep bowl, sprinkle with ready-made store-bought spices.
2. Pour in the sauces and add honey.
3. Pour in the onion, chopped into large rings, and lightly crush it.
4. Add the greens roughly torn by hand, mix everything well and leave for two hours, covering the container with a lid.
5. Thread pieces of meat onto skewers loosely, alternating them with onion rings. Be sure to remove any stuck greens before stringing.
Marinade for pork with soy sauce and mayonnaise
Ingredients for pork entrecote, per 1.5 kg:
Large onion;
Dry ground basil;
0.5 cups soy (dark) sauce;
250 ml salad mayonnaise without flavorings.
Cooking method:
2. Add the onion, cut into small slices, and beat the mixture with a blender.
3. Pour the marinade over the pork entrecotes and, after mixing well, put them in the refrigerator, preferably for 12, but not less than 6 hours.
4. After such preparation, entrecotes can be fried in a frying pan, grilled or baked in the oven.
Soy marinade for pork with eggs – “Exotic”
Ingredients:
Two large spoons of dry starch;
Three chicken eggs;
Large spoon of “French” mustard;
3 table. spoons of soy sauce;
Cooking method:
1. Dilute potato starch with soy sauce. Add mustard, finely chopped garlic with a knife or crushed garlic and lightly beat the mass with a fork.
2. Add the eggs, beaten with a small pinch of salt and mix everything well again.
3. Pour the soy marinade over the pieces of pork prepared for chops and place in the refrigerator to marinate for 6 hours.
4. Then fry the meat, without rubbing, in vegetable oil.
Marinade for pan-fried pork with soy sauce
Ingredients for half a kilo of meat:
One large lemon;
250 ml dark soy sauce;
60 grams of tomato paste;
A teaspoon of dry ground or fresh ginger, finely grated.
Cooking method:
1. Wash the lemon well and pour boiling water over it. You can put it in hot water for a minute, the juice will be squeezed out better. Wipe the citrus dry with a towel and scrape the zest from it with a fine grater.
2. Then cut the lemon in half and squeeze the juice out of them well. Mix juice, zest and soy sauce.
3. Add ginger and pepper and stir the marinade well.
4. Cut the meat into thin strips and fill with the prepared mixture. Cover the bowl with a lid and place it on a shelf in the refrigerator.
5. After four hours, remove, place the pieces of meat in a frying pan and quickly fry over high heat. When the pieces are golden brown, pour a little soy marinade into the pan. Lower the heat and simmer the meat under the lid for about a quarter of an hour.
6. If you use the recipe for marinating pork for barbecue, it is better to keep the meat overnight.
Soy marinade for pork chops
Ingredients:
A tablespoon of hot chili sauce;
120 ml light soy sauce;
30 gr. brown granulated sugar;
Ground ginger – 1 tsp;
Garlic clove;
A quarter glass of Sake vodka can be replaced with chacha.
Cooking method:
1. Dissolve brown sugar in soy sauce until the grains are completely dissolved. Add spicy tomato, sake and stir with a whisk.
2. Add ginger and crushed garlic and stir well again.
3. Place the lightly pounded pork chops in a small bowl and pour the marinade over them. Cover the container with film or cover with a lid and leave for an hour to marinate.
4. Then place the pieces of pork in the hot oil in a frying pan and fry on both sides until lightly browned.
5. If you cook chops in batter, wipe them well.
Marinade for pork with soy sauce and kefir for electric grilling
Ingredients for 200 gr. pork:
Four large cloves of garlic;
200 ml fat kefir;
Two spoons of brown soy sauce;
A small pinch of black pepper.
Cooking method:
1. Dilute the sauce with kefir. Add grated garlic, pepper and stir everything well.
2. Cut the pork into pieces as for chops, lightly beat and dip in the marinade for one hour.
3. Remove the prepared meat and pack each piece tightly in a special paper bag for frying.
4. Transfer packages to grill, seal tightly and grill for 7 minutes.
Soy marinade for pork in the oven
Ingredients for 500 gr. pork:
70 ml dry Vermouth;
25 ml soy sauce, unflavored;
A small pinch each: star anise, ground pepper and cinnamon;
A full spoon of sugar;
Two tablespoons of unrefined oil.
Cooking method:
1. Dilute soy sauce with wine. Pour in the butter, add sugar and stir well. Add star anise, ground cinnamon, ground pepper, continuing to stir.
2. Rub a piece of pulp well with marinade on all sides, trying to rub it into the fibers of the meat. Transfer to a bag, pour the remaining sauce into it and tie tightly. Shake the bag several times and place in a bowl.
3. After an hour, remove the meat from the bag and place it on a baking sheet. Bake at 200 degrees for at least half an hour.
Soy marinade for pork steaks
Ingredients for 1 kg of pork:
One large orange;
Onion head;
Two tables. spoons of soy sauce, sweet;
Three cloves of garlic;
Spices to taste;
Two spoons of honey;
40 ml quality plant. oils;
Regular hot mustard - 1 tbsp. l.;
A spoonful of French mustard.
Cooking method:
1. Mix spicy mustard with sauce. Add honey, French mustard, oil, spices and finely chopped garlic.
2. Grind the onion with a blender and add the pulp to a bowl with the mixed ingredients.
3. Cut the orange in half to squeeze out the juice.
4. Stir and heat the marinade in a water bath for about five minutes.
5. After this, place the stacks in a bowl, pouring each new layer of meat from a spoon. Place in the refrigerator and refrigerate for up to 4 hours.
6. After this, fry the meat in vegetable oil in a frying pan.
Marinades for pork with soy sauce - cooking tricks and useful tips
Dishes prepared with the addition of light soy sauce should be salted at the end of heat treatment, after taking the sample. Since this sauce is quite salty in itself.
If you want to speed up marinating, do not put the container with meat in the refrigerator. At room temperature, marinating proceeds twice as fast.
If you are marinating meat for a picnic and don’t want to take a pan with you, marinate it in a tight bag with a clip.
When stringing pieces of meat for barbecue, carefully remove any remaining marinade from it: spices and herbs. Otherwise they will burn over the coals.
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.
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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.
Meat dishes are the basis of the diet of most people. And most often we buy pork. Everyone knows how to cook it. Everyone has a favorite recipe in their stash. But sometimes you want something fresh, something not yet tried (or successfully forgotten). And here you can offer a lot of interesting options. For example, pork in soy sauce turns out soft, juicy, tasty and appetizing, and it can be used for various purposes. And every time you will receive a new dish.
Soy sauce and lemon juice
The most commonly prepared pork is marinated in soy sauce. Subsequent actions provide freedom of choice: you can stew it, bake it in the oven, or put it on a barbecue. The main thing here is to choose the marinade recipe that you like. And we must not forget that the sauce itself is salty. So you need to add salt at the very end, when you are sure that you haven’t overdone it. One of the most fragrant options would be this: the zest is cut off from the lemon, and the juice is squeezed out of the pulp. It is mixed with half a glass (maybe a little more - about 150 ml) of soy sauce, two tablespoons of tomato paste, a teaspoon of grated fresh or ground dried ginger and pepper. All this is stirred, half a kilo of meat cut into thin pieces is put into the marinade, the container is covered with a lid or cling film and hidden in the cold for four hours. Next, the meat is quickly fried, a little marinade is poured into it, and the pork in soy sauce is stewed in a covered vessel for about a quarter of an hour. If you were going “out into nature” (or to the country), you need to cut the meat into pieces the size of a kebab and marinate all night.
Fried pork
Most often, soy sauce is used for pickling. Indeed, meat that has undergone such processing becomes very soft and juicy. However, a similar effect can be achieved simply by using this ingredient in cooking. Fried pork in soy sauce is very good. Half a kilo of meat is chopped, sprinkled with salt, ground paprika and curry and set aside for about five minutes. It is then fried in a frying pan over high heat until it produces juice. At this moment, the lid is covered, the fire is turned on, and the pork is stewed for about twenty minutes. When the excess liquid has evaporated and the slices begin to brown, add a spoonful of wine (or, in extreme cases, apple) vinegar and three tablespoons of soy sauce into the frying pan. The heat is turned up and the pork is fried in soy sauce for about five minutes. Then half rings of four onions are poured in, the lid is returned to its place, and stewing continues until the rings are golden.
Baked pork
Cooking in the oven is attractive not only because it requires less effort from the cook, but also because it eliminates all the harmful substances that appear during frying. And baked pork in soy sauce is also tasty and soft. As with most recipes, it is supposed to be marinated first. To do this, heat two large spoons of honey in the microwave for a kilo of brisket. A spoonful of starch is diluted in a stack of hot water. Honey, four tablespoons of soy sauce, one of wine vinegar are poured into it and seasonings are added: ginger (a teaspoon), coriander, ground pepper (a quarter spoon each), chopped three cloves of garlic and chili pepper (the latter only if you like it spicy). Pieces of pork are placed in the resulting marinade and left for at least three hours. When you think you have waited long enough, place the meat on a baking sheet and place it in the heated oven. There, the pork in soy sauce will sit for from half an hour to 50 minutes. The time depends on the size of the slices you cut it into.
Pork in honey-soy sauce
Another great way to marinade: combine honey, mustard and soy sauce in a ratio of 1:1:3. It is better to take a sharper mustard, the hottest one you can find. Stir until you get a homogeneous liquid. The meat is cut coarsely. Spices - whatever you want, but in principle, pork in honey-soy sauce made from such ingredients does not need additional seasonings. The soaking time depends on your patience, but it should take at least a couple of hours. Further preparation: shashlik would be ideal. If you do not have the opportunity to use a grill, feel free to put the meat in the oven. Occasionally you will have to turn it over (however, kebabs also require the same), and shortly before removing it you will need to pour the marinade over the slices.
Pork in Chinese
Soy sauce is theoretically an invention of the inhabitants of this country. And pork is their favorite meat. So you can’t ignore the Chinese recipe. It will require a marinade made from four teaspoons of sauce, eight teaspoons of starch, four teaspoons of white wine and the same amount of grated fresh ginger. This amount should be enough for half a kilogram of meat, cut into thin long strips. But pork in Chinese soy sauce is not marinated for long - about half an hour. During this time, you can make gravy: mix two more tablespoons of starch with four of wine, four of soy sauce, six of rice vinegar and eight of sugar. Plus a shot of water. Two large carrots are chopped into strips, the onion is cut into thin rings, taken out and heated in a wok (in the absence of a thick-bottomed frying pan). In it, the carrots are literally fried in vegetable oil for a minute, the pork is removed and browned just as quickly. Then add about eight finely chopped garlic cloves and four chopped hot peppers. After another minute, the carrots return, the gravy is poured in and the dish is simmered over high heat until it thickens. It's probably worth warning that Chinese pork in soy sauce is very spicy. If you don't like the heat, either reduce the amount of chili or remove it from the list altogether.
Pork with peaches
We do not insist on using fresh fruit. Firstly, you can’t buy them at any time, and secondly, they are quite capricious when cooked. Canned is exactly what the proposed pork in soy sauce calls for. The recipe very harmoniously combines the spiciness of seasonings and the sweetness of peaches. 600 grams of tenderloin, medium cut and quickly fried. After the crust has formed, add onion rings and sticks of two carrots. After 5 minutes, add squares of two bell peppers, after another seven, pour in a sauce made from a teaspoon of wine vinegar, six tablespoons of soy sauce, dried garlic and paprika (a spoonful), coriander (half), ginger (one and a half) and chili (one-third ). After five minutes of stewing, add 4 small spoons of sugar, one of starch and as much sesame as you like; half a glass of tomato juice is poured in and the whole dish is stewed for another seven minutes. Finally, add pieces of peaches (a 200-gram jar), and after a quarter of an hour you can call for dinner.
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.
