Pork shashlik with vinegar and onions - 6 Soviet recipes

Hello friends! The time has come for warmth and sun. The mood is just off the charts and most of us are on vacation again. They try all sorts of variations of the famous and beloved dish at the fire - shish kebab.

I propose today to make according to the most popular recipe, which has been known since those immemorial times when the USSR existed. Personally, I really like this option, as I love the light aroma of preservation. But for many, a marinade based on vinegar essence is something unacceptable. Many people have different tastes on this matter. We've probably heard that some people think that acid destroys fibers and they become tougher and cannot be chewed at all. Actually this is not true.

It all depends directly on your charming piece of meat. If it is fresh and young, especially if it is a pork neck, this is the part that produces the coolest option.

Then you have nothing to fear, it will just be atas, the likes of which, as they say, you have never eaten before. It couldn't be more delicious. Moderately juicy, sweet and at the same time quite soft.

If you still don’t believe it, and think that oh no, I don’t even want to hear about it, then choose other methods of marinating pork, for example, based on kiwi, kefir, in general, read here, you will be really impressed. There are so many cooking methods, well, just a dozen.

But all that remains for me is to introduce you to many magnificent recipes that have long deserved respect and honor. And for most Russians they remain salvation and nostalgia for those times. So let’s not waste precious minutes, go to the kitchen to create and make it a reality.

I recently came across a great option with tomato juice, I really liked it because it was so simple. I recommend visiting this site of my colleague https://maminakopilka.ru/shashlyk-iz-svininy-chtoby-myaso-bylo-sochnym.html and familiarize yourself.

Soviet recipe for pork shashlik with vinegar and onions

As they say, the most delicious, the best - yeah, here it is, take it and do it. Do you doubt my words? Personally, I tried this miracle myself and was completely satisfied with the final result.

What did you do for this? First I chose a fresh piece of tenderloin in the store, take it chilled. Plus, for this purpose, it is necessary to identify so that you are not deceived and sold the pork neck, because this is the part of the pig that is almost motionless. Therefore, such a piece will have streaks of fat, which in this case will give excellent taste and juiciness.

In general, do you know by what criteria the pulp is selected? What should you pay attention to? If you have never thought about this, then, of course, it is in vain.

Remember! It is precisely from which part of the pig the kebab is prepared that the final result will depend, which will please or disappoint you.

Therefore, for this purpose, this infogram shows everything that needs to be taken into account. Read carefully and remember.

Here's another little thing that will help you stop and make the kebab even tastier. As you can see, you take either a fillet, a carbonate, a shoulder and, strictly speaking, a neck. All other parts are used for other things, for example, you can cook jellied meat from shanks.

Now let’s look further, take a pen and a piece of paper and start writing down the ingredients according to this list. After all, if you take into account all the necessary proportions and recommendations, you can come to what you want.

We will need:

• pork neck - 1.5 kg
• onion - 1.5 kg
• apple cider vinegar - 1 tbsp. or table 9% - 5 tbsp
• salt - 1 tbsp
• ground black pepper - 0.5 tsp
• ground red pepper - 0.5 tsp

Cooking method:

1. Rinse fresh and uncured meat under running water. Then dry and chop with a sharp knife into cubes of the same size, approximately 5 by 5 cm.

Each plastic should weigh approximately 75 g, that's the math.

Do you think this is a lot? This was not the case, because the accumulated fat will disappear during frying, and thus the weight will become much less.

2.Now prepare all the ingredients for the proper marinade. To do this, finely chop the onion into slices like these and add to the bowl. Season with salt and pepper and mash the mixture with your hands until juice forms. Pour in the vinegar and stir again.

That's almost all, you need to take any press, even an ordinary three-liter jar of water will do and place it on top, as if pressing it down. You can put the plate first, and then the jar.

3. After eight hours, you need to remove the kebab from a cool place and put it on a skewer; you don’t need to put on the onion, but many people fry it with it.

For a quick procedure, you can replace special sticks with a grid, this will speed up the process.

4. Bake on well-heated coals until you see a golden crust on both sides. Check the readiness with a knife; when pressed, juice should come out, not blood.

5. And of course, serve with your favorite salads and use more greens. I like to eat this grilled dish with an onion appetizer. Bon appetit!

Red pickled onions without vinegar with lemon and oil

You can cook red or Yalta onions, they are flattened and juicy, not as bitter as usual.

Ingredients:

• 500 grams of onion
• 3 lemons
• 40 grams of salt
• 40 grams of sugar
• 100 ml. boiled water at room temperature
• 1 tbsp. spoon of oil (optional, for seasoning the onions)

1. Let's prepare the ingredients, since we will replace vinegar with lemon juice, which is healthier and safer for health, you will need a lot of them.

2. Cut the purple onion into rings and place in a bowl.

If desired, you can rinse with water. But it tastes better when it is marinated longer, a day, optimally, then the bitterness goes away and it becomes tastier.

3. Squeeze the juice from the lemons. To make it easier to squeeze out, I rolled it on the table and cut it.

I squeeze it into a citrus juicer. You don't need seeds, just pure lemon juice.

4. Add water, salt and sugar to the juice, stir, trying to dissolve. And I pour in the onion, while pressing it with my hands, as if kneading it.

5. Leave it to marinate for 2 hours in the room, strain the marinade, add a spoonful of odorless oil, stir. Can be served.

It is best to store in a container with a tight-fitting lid in the refrigerator.

Delicious marinade for pork shish kebab with mineral water and vinegar (lemon)

And now another miracle option with sparkling water. But in addition to everything, a natural component is also used here - this is a fruit that is very sour and has a specific aroma. Yes, you can’t do without lemon here.

In any case, remember that all citrus fruits, regardless of which one you take, are able to soften any fiber, be it lamb, chicken or carbonated meat.

An interesting feature of this type is the uniform impregnation of the main components; it is the bubbles that provide this opportunity. Yes, this recipe is also quite easy to use, so why not get started right now and put it into action. Oh, such sourness will be great, it will really win the hearts of many.

Basically, such a culinary creation is prepared for a large company, for example, on the second day of a wedding or if you have a huge group of friends. Wow, you're great!

We will need:

• carbonate or other parts - 1 kg
• sparkling water without flavorings - 1 l
• onions - 6 pcs.
• salt - 1 tsp
• vegetable oil - 3 tbsp
• ground pepper
• barbecue seasoning - 1 sachet
• lemon juice or vinegar 9% - 3-4 tbsp

Cooking method:

1. Cut the tenderloin into large cubes. If there are tendons, remove them. Transfer them to a convenient container, such as a stainless steel bowl or glass container, so that nothing oxidizes, God forbid.

2. Chop the onion vegetables into rings or half rings, then generously salt and pepper and add spices. Pour in vegetable oil.

This will help the pieces better absorb the aroma of the spices.

Leave to stand for literally 15-20 minutes. And then move on to the next stage of work.

3. Squeeze half a lemon directly over the bowl. And plus, of course, pour water up to your ears, so to speak, so that it covers the entire mixture.

4. Here you should feel all the charm of the aromas, stir with your hands and leave this preparation to stand and rest. Waiting time is about 4 hours in a warm place on the table and under pressure.

Interesting! Perhaps when you add gas. you will see a huge amount of foam in the water, do not be alarmed, this is how it should be.

5. After all, the only thing left to do is bake this Caucasian dish on skewers. This is also a simple matter, the main thing is that the heat is uniform, and the one who is watching does not miss and turns the sticks over to the other side in time.

Eat with any sauces and, of course, with booze and a good mood. By the way, you can also make lula kebab.

Onion-lemon option

The combination of onions and fresh lemon will undoubtedly become an ideal environment for marinated kebab in high-quality preparation for its immediate frying.

The following ingredients will be required:

• Pork itself - about 1.5 kg.
• Medium-sized lemons – 2 pcs.
• Large onion bulbs – 4 pcs.
• Bay leaf – 4 pcs.
• Ground pepper, seasonings and salt - the quantity is determined purely individually.
• Garlic – a couple of cloves is enough.

Vinegar marinade recipe for pork skewers for the oven

And those who cannot afford to go on a picnic and have a good time relaxing there also have the opportunity to prepare for such a meal, but only at home. Of course, it can’t compare with eating outdoors, but it will still turn out very tasty. If you know the little secrets and do everything right.

It is best to bake in the oven and use an onion bed for this; it will add more piquancy and excellent taste to the dish.

The crust turns out no worse than if the meat was cooked on the grill, fried and with a brown golden hue. Take a look for yourself, how wonderful it looks, it will make your mouth water. The appetite worked up.

We will need:

• pork - 1 kg
• onions - 3 pcs.
• vinegar 9% - 3 tbsp. l.
• salt - 1 tsp
• pepper mixture - 1 tsp
• lemon juice - 2.5 tbsp. l.
• granulated sugar - 1-1.5 tbsp. l.
• water - 5 tbsp
• seasoning for meat - 2 tbsp. l.
• baking sleeve or bag

Cooking method:

1. Grind the pork into pieces as shown in this picture. Then combine them with salt, pepper and necessary seasonings. Mix everything thoroughly with your hands. Next, pour in 1 tablespoon of vinegar essence and stir again. Set aside in a cool place for 6-8 hours.

Cover the top with cling film so that nothing gets airy.

2. Do the same with the onion, peel it, then chop it into circles and combine with two tablespoons of vinegar and water, stir to release the juice. Add some more lemon juice here.

Water must be brought to a boil and mixed with sugar, and then pour this marinade over the vegetables.

The onion rings should stand in this brine for about 1-2 hours. Then line the bottom of a baking sleeve or bag with them.

3. Place the flavored pieces on top of them. Tie the bag on both sides and leave a small hole in the center, which you make with a knife.

4. Bake in a preheated oven for about 1 hour at 220 degrees. And then ask your household to taste this dish.

5. Looks charming and very beautiful! Eat with pleasure and ask for more.

Awesome pickled onion rings in hot marinade

We will cook it with wine vinegar, pouring hot marinade, so it will lose its bitterness and marinate quickly.

Ingredients:

• 4 red onions
• 3 tbsp. spoons of sugar
• 1/2 tbsp. spoons of salt
• 50 ml. wine vinegar
• 200 ml. water
• 5 peppercorns

1. Cut the onion into rings, maybe thin, but not too large. Separate the rings from each other with your hands.

2. Prepare the marinade, pour water into the pan, add salt and sugar, boil for a couple of minutes, you need everything to boil well. Add vinegar and stir.

Thanks to the hot marinade, the vegetables are not spicy and well marinated.

3. Place the onion in a jar, pour hot marinade, and add peppercorns. You can add coriander seeds, it will add an interesting piquant flavor. Or a green sprig of rosemary. Leave on the counter until it cools completely, then cover the jar and put it in the refrigerator, after a day the onion is ready.

The marinade will need to be drained, and serve only the rings, sprinkled with fresh herbs.

How to marinate pork kebab with vinegar, onions and mayonnaise

Although many do not recognize this option, it still has quite good popularity among our youth. Also great for a quick meal. After all, now there is probably a jar or bag of mayonnaise in every refrigerator.

And even more so, if you add the necessary seasonings plus spices, and perhaps you are a thrill-seeker, then this option will become a win-win. Or maybe this will be your favorite among the proposed recipes.

In any case, you need to try it and then share your opinion at the bottom of this note. What do you think? My family and I liked this delicacy; it brought a lot of positive emotions and smiles.

We will need:

• Pork (carb, neck or ham) – 3 kg
• Mayonnaise – pack about 280 g
• Mustard – 90 g (optional)
• Vinegar 9% - 9 tbsp or 70% - 2 tbsp. l
• Onions – 1 kg
• Boiled cold water – 1 l
• Salt and ground black pepper

Cooking method:

1. Chop the tenderloin with a hatchet or sharp knife. Remember that the slices must be the same size, otherwise they will fry haphazardly, one will burn, the other will be raw.

2. Then add such onion rings to the pieces, of which there will be a generous amount.

Combine them in a separate bowl and just chew and even squeeze all the products together a little. A certain aromatic liquid will appear.

3. Next, add table salt, pepper and spices. And you can’t do without mustard here, it will give it piquancy and uniqueness. It will be great for sure.

4. All that remains is to stir thoroughly and finally add vinegar essence.

5. Marinate the pork kebab in this form for about 10 hours in a cool place under a closed lid. And then run to the river and bake this smoky dish on skewers or on the grill. Bon appetit!

Quick pickled onions for shish kebab, just like in a kebab shop

A chef I know told me a recipe for pickled onions like in a kebab shop; according to him, everything is prepared simply and quickly.

Ingredients:

• 2-3 onions
• 1 spoon of sugar
• 1/2 teaspoon salt
• 3-4 tablespoons 9% vinegar
• 2-3 branches of dill

1. Cut the onion into rings as thin as possible. Rinse 2-3 times with very cold water.

2. Then add salt, sugar and vinegar, mix well, and leave for 20 minutes. The onion will release juice, and its own marinade will form due to sugar and salt.

3. Chop fresh dill and cilantro very finely, sprinkle and mix.

4. Serve with hot kebabs. It is still stored in its own juice, but in an airtight container.

Classic recipe for pork shashlik with 9 percent vinegar - fast and tasty

In principle, you can use any type of vinegar, even 9 or 70%, the main thing is to know the right proportions so as not to debark. Or take into account that the higher the percentage, the correspondingly you need to take less acid and keep it for a short time.

You can also use apple juice, it also works well.

Someone can even take homemade one, it is very rich and will enhance the taste. Then you will need to adapt, but it doesn’t matter. The main rule is to taste the pre-prepared filling so that it has a sour tint. Then you definitely won't spoil anything.

In the Soviet Union, this method of cooking was always in the spotlight, so I suggest watching a video from the YouTube channel of a famous blogger.

Quick marinade with soy sauce

Do you want the meat to be soft and juicy without fiddling with it for half a day? Prepare it according to this recipe and make sure that this is the most delicious and fastest kebab you have ever tried.

Since soy sauce is used here, which itself is salty, there is no need to add additional salt to the ingredients. Otherwise it’s easy to ruin everything.

By the way, this marinade for pork kebab can be used for any other meat. For example, beef, lamb or chicken. Check it out and you won't be disappointed!

What we need:

• Fillet – 1 kg
• Soy sauce – 200 ml
• Crushed black pepper - to taste
• Herbes de Provence - a little
• Garlic – 3 cloves

Preparation:

Divide the pre-washed and dried tenderloin into small pieces. Transfer to glass or enamel container.

Peel and wash the garlic. Next, we pass the cloves through the garlic clove. And add this aromatic gruel to the pork.

Sprinkle Provençal herbs on top and season the mixture. Pour soy sauce over it all and leave to marinate for 1-2 hours.

During this time, everything for the picnic will be ready. All that remains is to light the grill and prepare the grill. And fry the aromatic treat over coals until cooked.

Description of preparation:

The recipe is very simple and quick.
Onions can be found in every kitchen along with salt and ground black pepper; you won’t need any other products except meat: pork, lamb or beef. It is better not to marinate chicken in onions - this tender meat will lose its taste. But for pork, onion marinade is one of the best, and the meat can be simmered in it for about 6-8 hours, but no more, since the chopped vegetables will begin to turn sour and sour. Purpose: Outdoors Main ingredient: Vegetables / Onions Dish: Sauces / Marinades