Hi all! Spring is in full swing, what could be more beautiful than a barbecue in nature? Culinary experts advise using pork neck or tenderloin for barbecue. It is better to marinate with the addition of onions, as they will give a lot of juice. It can be chopped or crushed finely in a blender.
You can use the spices you like. In order not to buy spices separately, there are ready-made herbs and seasonings for pork kebab. But the classic recipe is simple: black pepper and salt.
Not all types of meat turn out soft in vinegar, but you don’t have to worry about pork, since the fibers have a special structure. Marinade with vinegar is easy to make; this ingredient can be found in every home.
In addition, vinegar serves as an excellent preservative; if you do not cook the meat immediately, it will not spoil. The acid that is the basis of vinegar can completely destroy muscle fibers.
It is better to choose dishes made from a material that does not react with acid. It is preferable to choose high-quality glass or plastic containers or use special pickling bags.
Which vinegar to choose for marinating meat?
You can take apple, balsamic, wine, rice, table 9 or 6%. Vinegar should be at least 5%, but not more than 9%. The recommended soaking time is no more than four hours when cutting into medium pieces.
Marinating ends as soon as the brine turns pink. When marinating meat for storage, fat is cut off so that it does not go rancid and spoil the product.
Recipe for classic pork shish kebab with vinegar
If you add a lot of vinegar to the meat, it will taste sour, so follow the recipe strictly and you will succeed. In general, the meat turns out juicy and soft, very tasty. Believe me, no one will refuse this.
Ingredients:
- 5 kg. pork neck
- Diluted vinegar 9% (per 100 grams of vinegar 200 grams of water)
- Bay leaf
- Black peppercorns
- Onion
- Salt to taste
The pork neck must be cut into steaks, approximately 4-5 cm thick. Next, cut into equal pieces straight along the veins. Don’t be afraid that they won’t be square, they will still fit perfectly on the skewer.
Add bay leaf, black peppercorns to the chopped meat, salt it, and drain the vinegar. Let me remind you that we have diluted vinegar, 200 grams of water per 100 grams of vinegar. If you have less meat, then the proportions of vinegar will be less.
You can replace regular water with carbonated water, it will be even tastier.
Mix everything thoroughly. We peel the onion, cut it into rings and add it to our pot with meat. Mix everything.
Let's light a fire. For a fire, it is best to use linden, oak, birch, or fruit trees. Do not use coniferous trees, as they contain resins and this can spoil the taste of the meat. You need to fry on coals.
We string the meat lengthwise onto skewers, then it will not spin on the skewers and will fry evenly. Don't forget to string the onion between the pieces.
Once the coals are ready, you can place the skewers on the grill. The burning “firebrands” on the side should be thrown away, since direct fire is not needed.
Turn the skewers often, do not let one side burn. And when it seems ready, make a transverse cut on large pieces and check the degree of doneness inside the meat.
You shouldn’t keep it for a long time either, otherwise the meat will be very dry.
