{"id":5446,"date":"2013-12-28T20:05:05","date_gmt":"2013-12-28T20:05:05","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5446"},"modified":"2013-12-27T20:11:52","modified_gmt":"2013-12-27T20:11:52","slug":"mariniertes-schweinefleisch-2","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/28\/mariniertes-schweinefleisch-2\/","title":{"rendered":"Mariniertes Schweinefleisch"},"content":{"rendered":"

Zutaten<\/strong>
\n10 g Ingwer
\n2 Knoblauchzehen, gepresst
\n2 EL Ahornsirup
\n1 EL Zuckerr\u00fcbensirup, dunkel
\n5 EL Sojasauce
\nSchwarzer Pfeffer
\n1 kg Schweinenacken ohne Knochen
\n8 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\u00fcssel schichten. Abgedeckt mindestens 12 Stunden marinieren. Fleischscheiben portionsweise im hei\u00dfen \u00d6l bei starker Hitze pro Seite ca. 1 Minute braten. Mit den Fr\u00fchlingszwiebeln servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 10 g Ingwer 2 Knoblauchzehen, gepresst 2 EL Ahornsirup 1 EL Zuckerr\u00fcbensirup, dunkel 5 EL Sojasauce Schwarzer Pfeffer 1 kg Schweinenacken ohne Knochen 8 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 … <\/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":[5,6,47],"tags":[578],"class_list":["post-5446","post","type-post","status-publish","format-standard","hentry","category-asiatisch","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\/2013\/12\/28\/mariniertes-schweinefleisch-2\/\" \/>\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\/2013\/12\/28\/mariniertes-schweinefleisch-2\/\" \/>\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\" 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