{"id":4183,"date":"2012-03-17T06:13:21","date_gmt":"2012-03-17T06:13:21","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4183"},"modified":"2012-03-17T06:13:21","modified_gmt":"2012-03-17T06:13:21","slug":"mariniertes-schweinefleisch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/mariniertes-schweinefleisch\/","title":{"rendered":"Mariniertes Schweinefleisch"},"content":{"rendered":"

Zutaten<\/strong>
\n7g Ingwer
\n1 Knoblauchzehen, gepresst
\n1 EL Ahornsirup
\n2\/3 EL Zuckerr\u00fcbensirup, dunkel
\n3 EL Sojasauce
\nSchwarzer Pfeffer
\n2\/3 kg Schweinenacken o. Knochen
\n5 EL \u00d6l
\nFr\u00fchlingszwiebelstreifen zum Garnieren<\/p>\n

Zubereitung<\/strong>
\nIngwer sch\u00e4len, in kleine St\u00fccke schneiden und durch die Knoblauchpresse dr\u00fccken. Knoblauch, Ingwer, Ahornsirup und Sojasauce mit etwas Pfeffer verr\u00fchren. Fleisch l\u00e4ngs halbieren, die St\u00fccke quer in 1\/2 cm dicke Scheiben schneiden. Einzeln durch die Marinade ziehen, in eine Sch\u00fcsselschichten. Abgedeckt mindestens 12 Stunden marinieren. Fleischscheiben portionsweise im heissen \u00d6l bei starker Hitze pro Seite ca. 1 Minute braten. Mit den Fr\u00fchlingszwiebeln servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 7g Ingwer 1 Knoblauchzehen, gepresst 1 EL Ahornsirup 2\/3 EL Zuckerr\u00fcbensirup, dunkel 3 EL Sojasauce Schwarzer Pfeffer 2\/3 kg Schweinenacken o. Knochen 5 EL \u00d6l Fr\u00fchlingszwiebelstreifen zum Garnieren Zubereitung Ingwer sch\u00e4len, in kleine St\u00fccke schneiden und durch die Knoblauchpresse dr\u00fccken. Knoblauch, Ingwer, Ahornsirup und Sojasauce mit etwas Pfeffer verr\u00fchren. Fleisch l\u00e4ngs halbieren, die St\u00fccke … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,47],"tags":[578],"class_list":["post-4183","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-mariniert","item-wrap"],"yoast_head":"\nMariniertes Schweinefleisch<\/title>\n<meta name=\"description\" content=\"- Mariniertes Schweinefleisch\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/mariniertes-schweinefleisch\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mariniertes Schweinefleisch\" \/>\n<meta property=\"og:description\" content=\"- Mariniertes Schweinefleisch\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/mariniertes-schweinefleisch\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-03-17T06:13:21+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/mariniertes-schweinefleisch\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/mariniertes-schweinefleisch\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Mariniertes Schweinefleisch\",\"datePublished\":\"2012-03-17T06:13:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/mariniertes-schweinefleisch\\\/\"},\"wordCount\":96,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"mariniert\"],\"articleSection\":[\"Hauptgerichte\",\"Schwein\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/mariniertes-schweinefleisch\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/mariniertes-schweinefleisch\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/mariniertes-schweinefleisch\\\/\",\"name\":\"Mariniertes Schweinefleisch\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-17T06:13:21+00:00\",\"description\":\"- Mariniertes Schweinefleisch\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/mariniertes-schweinefleisch\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/mariniertes-schweinefleisch\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/mariniertes-schweinefleisch\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Mariniertes Schweinefleisch\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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