Yoghurt Pork Marinade

About This Marinade

This yoghurt marinade brings a creamy, tangy, tenderising flavour profile to your pork. Yoghurt is a natural tenderiser. The lactic acid breaks down proteins gently without making the surface mushy.

Ingredients

Pork is mild and takes on marinade flavours beautifully. Bone-in chops hold moisture better during marinating.

How to Make Yoghurt Pork Marinade

1. Combine: Mix all marinade ingredients in a bowl or ziplock bag until well combined.
2. Prep the pork: Pat the pork dry with paper towel. Trim any excess fat if needed.
3. Marinate: Add the pork to the marinade, making sure every piece is well coated. Refrigerate for 2 hours minimum, up to 24 hours for deeper flavour.
4. Bring to temp: Remove from the fridge 20-30 minutes before cooking to take the chill off. This helps it cook more evenly.
5. BBQ: Shake off excess marinade and grill over high heat (220-260°C / 425-500°F) until the internal temperature reaches 63°C (145°F).
6. Rest: Let the pork rest for 5-10 minutes before serving.

Tips for the Best Yoghurt Pork

• Don't skip the rest — resting allows the juices to redistribute for a juicier result.
• Use a meat thermometer — the only reliable way to know your pork is done is by checking the internal temperature.
• Reserve some marinade — set aside a portion before adding raw meat to use as a finishing sauce or baste.
• Oil the grates — clean, oiled grates prevent sticking and give you better grill marks.

Common Mistakes to Avoid

• Marinating too long in acid — especially with citrus or vinegar-based marinades, over-marinating can break down the surface and make it mushy.
• Grilling straight from the fridge — cold meat doesn't cook evenly. Let it come to room temperature first.
• Using the same marinade as a sauce — never reuse marinade that has touched raw meat. Always reserve a clean portion first.
• Overcrowding the BBQ — give each piece space so it sears rather than steams.

Best Pork Cuts for Yoghurt Marinade

The best cuts of pork for this marinade are: chops (bone-in), loin steaks, tenderloin, belly strips, shoulder steaks.

Bone-in pork chops hold moisture better than boneless. The bone also adds flavour during cooking.

Frequently Asked Questions

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