Pork skewers - general principles and methods of preparation
It is probably very difficult to meet a person who would not like barbecue. But let’s make a reservation right away - you won’t find a definite answer to the question of how to cook the right kebab. Because the right kebab is a delicious kebab that people enjoy in the company of their good friends. But the tastes, as you know, are different - and, therefore, there are many recipes for the “right” barbecue. Some consider it fundamentally wrong to use mayonnaise when cooking barbecue, others - vinegar, and others have their own opinion on this. Therefore, here you will find a variety of recipes, and you can choose the one that seems to you the most correct (that is, the most delicious).
The basic principles for making pork skewers are very simple. Having chosen a piece of pork pulp of excellent quality (usually a pork neck), the meat is pickled, then strung on skewers and sent to the barbecue. If you really want a barbecue, but you can’t go out into the countryside, then you can successfully cook a barbecue in the grill.
Pork BBQ - Preparation
For the preparation of pork skewers, as a rule, tender pork tenderloin (fresh, not frozen) is used. They wash the meat, cut into portions, and then be sure to pickle, so that it becomes soft, juicy and aromatic. Young and fresh pork does not need to be soaked for a long time, as it is already very tender without it.
Also, when cooking barbecue, as a rule, onions are used (both for marinating meat and for stringing skewers with it). We cut the onion in half rings. Cut lemons into slices, not too thin. When cooking barbecue, we definitely need seasonings. They are used to taste, but black pepper is among the must.
Pork marinade preparation
The question of marinade for those who want to cook a truly delicious kebab is paramount after the quality of the meat. In addition to spices and onions, wine is used for marinating pork (necessarily dry, white or red), beer, kvass, fresh juices from vegetables and fruits - pomegranates, tomatoes, apples, etc. Some successfully use fermented milk products for making pork skewers, for example, kefir, or mayonnaise. In the old days, vinegar was the most popular marinated meat product, apparently because of its availability and quick action. However, meat marinated in vinegar is less juicy, so it probably makes sense to try other marinades, such as lemon juice.
As for salt, it is not recommended to add it to the marinade, as it makes the meat stiff. If necessary, salt the barbecue on the table.
Recipe 1: Spicy Pork Kebab
In this recipe, lemon acts as a marinade. Thanks to him, the meat is very soft, and the abundance of seasonings makes it very tasty and aromatic.
Ingredients:
1 kg of pork;
3 lemons;
2 tsp coriander (ground);
1 tsp red pepper;
0.5 tsp ginger (ground);
1 crushed bay leaf;
5 tbsp. l olive oil;
at the tip of a tsp ground cinnamon and ground cumin;
2 tbsp. l chopped basil;
ground black pepper and salt.
Cooking method:
1. Wash and cut the meat into slices, cut the lemon into not too thin slices.
2. After mixing seasoning in a bowl (coriander, cumin, basil, ginger, cinnamon, ground pepper, bay leaf) with olive oil, put pork with lemons in it, mix well and cover with a lid and place the bowl in a cool place for about 10 hours, but occasionally mix its contents.
3. To prepare the kebab, string the pickled pieces of pork on skewers and cook for 7 to 10 minutes on charcoal, every minute rotating the skewer around its axis for uniform baking of meat. You can also use grill for barbecue. Ready shashlik decorate with slices of lemon.
Recipe 2: Quick Pork Skewers
This barbecue is a godsend for people who do not have time to pickle meat for a long time. While you cook the coals, it will have time to marinate perfectly in onion juice. One condition is that the meat must be very fresh.
Ingredients:
2 kg of pork neck;
1 kg of onion;
5 bay leaves;
1 tsp black pepper (ground);
saffron pinch
salt.
Cooking method:
1. Cut the meat into portions and put in a container for pickling.
2. After cleaning the onion, we pass it through a meat grinder and mix the resulting mass with meat, then add pepper, bay leaf, saffron and salt, mix everything again.
3. String the pieces of pork on skewers and cook for about 15 minutes on charcoal or grill. This kebab is good with herbs and fresh vegetables.
Recipe 3: Pork Kebab with Mayonnaise
Although many people believe that you should not use mayonnaise as a marinade in making barbecue, having tried this recipe, you very much doubt that they are right. Mustard and seasonings add spice to the meat, and lemon makes it especially soft.
Ingredients:
2 kg pork (collar);
3 tbsp. l mustard;
4 tbsp. l mayonnaise;
5 onions;
lemon;
3 bay leaves;
ground pepper, suneli hops and salt to taste.
Cooking method:
1. Cut the meat into portions and put it in a container in which our barbecue will be pickled. We put a layer of meat, sprinkle it with ground black pepper, hops-suneli, grease with mayonnaise, mustard, lay a layer of onion cut into rings, also put a bay leaf and pour lemon juice on top. Leave for an hour.
2. Mix and put in a cool place, stand for about 7 hours, so that the meat is well marinated.
3. Before preparing the kebab, salt it, then string the pieces of meat on skewers and cook for about 15 minutes on charcoal or grill.
Recipe 4: Kebab marinated in vinegar
In this recipe, vinegar and onions are used to marinate pork. The recipe is simple, and even beginner "barbecue" can successfully implement it.
Ingredients:
2 kg of pork;
300 gr Luke;
a glass of vinegar 6%;
3 tbsp. l any seasoning for barbecue;
to taste the salt.
Cooking method:
1. Cut the meat in portions, onions - in half rings.
2. In the marinating container, mix the meat and onions with vinegar and spices, put in a cool place and marinate for about 5 hours.
3. Before cooking, salt, then, stringing the pickled meat on skewers, fry it for about 10 minutes on charcoal or grill.
Recipe 4: Pork Skewers in Sour Cream
Sour cream, which is used in this case for marinating meat, makes it very soft and delicate in taste. This meat will be appreciated even by the most demanding kebab lovers, and it is not at all difficult to cook it.
Ingredients:
2 kg of pork;
1 liter of sour cream;
1 kg of onion;
black pepper (ground);
salt.
Cooking method:
1. Cut the pork into portions, put the meat in a container for pickling, alternating layers of meat with chopped onion in half rings and sprinkle with pepper and salt.
2. Fill everything with sour cream and pickle in a cool place for about 4 hours.
3. Before cooking, salt, then, after the coals are ready, string the pickled meat on skewers and fry for about 10 minutes.
Recipe 5: Georgian Pork Skewers
Shish kebab in Georgian - a classic of the genre! If you want to try the “right kebab" - this is the recipe for you. The meat is pickled with onions and seasonings. Such a barbecue will allow you to appreciate all the beauty and richness of the taste of this dish.
Ingredients:
600 gr lean pork;
6 onions;
3 tomatoes;
ground pepper (black and red);
greenery;
salt.
Cooking method:
1. Cut the pork into portions and mix with pepper and chopped onion rings, place everything in a marinating container and, putting the load on top, leave it to marinate for about 6 hours in a cool place.
2. String the pork slices on a skewer and, alternating them with chopped onion rings, grill on charcoal or grill. Ready kebabs are decorated with onions, tomatoes and herbs.
Pork skewers - useful tips from experienced chefs
No need to cut the meat into too small pieces, otherwise when cooking it will lose its juices and will be dry.
When cooking kebabs, we do not fry meat, but bake it, so it is important to ensure uniform heat and complete absence of flame. So that the meat does not dry out, you do not need to rotate the skewer very often. And so that it does not burn, you should put the skewer higher.
In many recipes, it is advised to string on skewers along with meat onions and tomatoes. However, while the meat is cooked, the vegetables may burn out. Therefore, many experienced chefs do not recommend this.
If droplets of fat from meat fall on the fire, then you should sprinkle it with marinade so that it does not dry out.
To determine the readiness of the kebab, you need to cut a piece and see what juice will stand out from it. If transparent, then the meat is ready; if with an admixture of blood - then it is too early to remove it from coal.
Comments
And here in all recipes there is salt.
Meat should be marinated only in an acidic environment. Salt prevents acid from doing its job
