Meat

Pork skewers


Ingredients for making pork skewers

  1. Pork neck 1 kg (this particular part of pork is good for making barbecue, because the meat is especially tender here)
  2. Onions (white) 1.5 pcs (medium size)
  3. Mayonnaise 300 g
  4. Salt to taste
  5. Ground black pepper, spices to taste
  6. Vegetable oil 50g
  7. Mineral water 200g (preferably highly carbonated)
  • Main Ingredients
  • Serving 5 servings
  • World CuisineAsian, Oriental

Inventory:

BBQ, Barbecue skewers, Knife, Enameled pan with a lid, Firewood (best to use fruit tree wood, vine. You can also use ready-made charcoal), Cutting board, Matches

Cooking pork skewers:

Step 1: Slice the pork meat.

Cut the meat into square pieces, 3-4 cm thick (the weight of 1 piece should be about 30 grams). You can experiment with the size, depending on which pieces you want to get in the end - bigger or smaller. Also, when cutting meat, you should consider the type of skewers that you use. They are large and small, in addition, from different materials. The highest quality - made of nickel and stainless steel. As for the size, the most convenient are still large skewers.

Step 2:.

Peel the onion and cut into 0.5 cm thick circles.

Step 3: Marinate the pork.

Pour mayonnaise into the pan and put the meat there. Mix it all thoroughly so that every piece of meat is well oiled. We take another enameled pan and put the sliced ​​meat slices in mayonnaise, alternating a layer of meat with onion rings. After each layer of onion, sprinkle the contents of the pan with spices and spices to taste. Traditionally, pork kebabs use coriander, ground ginger and marjoram, which are perfectly combined with fatty meat. We do not add salt yet! Fill with mineral water. We send the pan for 3-4 hours to the top shelf of the refrigerator.

Step 4: string the pork.

Lightly grease the skewer with vegetable oil (you can use a small cloth made of natural fabric for this) and heat them on charcoal so that they are warm, but not hot. We string the pickled maso on a skew along the muscle fibers, alternating it with onion rings. Make sure that the meat cubes do not touch each other, otherwise pork may remain poorly fried in this place.

Step 5: Fry the kebab.

We spread the skewers with meat on the grill. Be sure to ensure that the coals do not catch fire and there is no flame under the meat. Shish kebab is fried exclusively in the heat of coals, and not on the fire itself! If pockets of flame flare up, an excellent option to eliminate them is to pour the kebab with the remaining onion and mayonnaise marinade. This will give the kebab an even more mouth-watering flavor. Every 3-4 minutes, it is better to turn the skewer over, so the whole piece is more evenly fried. The total time for frying one barbecue is 15-20 minutes. Salt to taste.

Step 6: Serve the pork skewers.

Ready-made flavorful meat can be eaten right from the skewer with appetite. The second, more "home" option is to arrange it on plates, decorating with greens. It can be served with fresh vegetable salads, boiled potatoes with homemade adjika. Also, at your disposal all the variety of sauces and ketchups. Enjoy your meal!

Recipe Tips:

- - every 10 minutes remove the barbecue in the roasting pan and blow the ash from it - this will protect the meat from burning.

- - how to check whether the heat of coal is perfect? if you can hold your hand over the coals for 4-5 seconds, then you are on the right track!

- - when placing the pork in a pan for pickling, be sure to lay the onion in the first layer.

- - the optimal distance from meat to coal is 10 centimeters.

- - you can check the readiness of the kebab as follows - pierce the pork meat with a wooden toothpick, if it enters the pulp without difficulty, then the kebab is ready!

- - traditionally, men have always been engaged in the preparation of barbecue, therefore, it is better to entrust the creation of this culinary masterpiece in strong and dexterous male hands.