It’s hard to imagine outdoor recreation without barbecue. Probably all adult representatives of the population of the post-Soviet space are able to fry it. But far from all pork barbecue pork turns out to be successful. Just because people do not know some subtleties and tricks.
Meat selection
Carbonade - pork cut, in which there is very little fatty layers. Accordingly, the meat dries when toasting. At the same time, kebab made from pork carbonate is valued just for being relatively lean. To make it soft, professional chefs recommend cutting a piece of meat in such a way that each piece has a small piece of available fat. And you need to string the slices so that this fat is between them.
Slicing rules
Kebab from pork carbonate turns out to be rather dry if too small pieces are sent to it. Meat should be cut large enough, each slice - like a big chicken egg. Otherwise, the kebab will lose the juices before it is baked.
Pork Carbonade Kebab: marinade recipe
Professional kebabs just beg lovers not to use vinegar for pickling. Especially if the dish is made from carbonade.
It is better to stop at one of the following formulations:
- Onion rings, salt, seasoning. A lot of onions, at least half the weight of meat.
- Lemon, onion and mineral water. The onion is chopped finely, poured with freshly squeezed lemon juice and rubbed with your hands. Salted and pepper pork and onion mixture are laid out in layers. Watered with mineral water. For a kilo of meat - 4 onions, 1 lemon, 1.5 cups of water.
- A very juicy kebab of pork carbonate is obtained using tomato marinade. The meat with onions is poured with tomato juice (you can take a store) mixed with a little vegetable oil, aromatic herbs and spices.
If you are afraid that the skewers of pork carbonate will still turn out harsh, add chopped kiwi or small slices of pineapple to the selected marinade. Naturally fresh.
Do not try to reduce pickling time. Even “quick-acting” formulations must soak meat for at least five hours. It is better to pickle pork in the evening: until you reach the picnic place in the morning, it will certainly be ready for frying.
About firewood
The taste of any barbecue is greatly impoverished if it is fried on briquettes. Ideally, the brazier should be melted with natural wood - from birch, alder, and oak. A delicious aroma gives kebab firewood to fruit trees. Cherry, pear, plum, apple tree are good. Coniferous wood is better not to use. It is resinous, “shoots” and gives a specific smell to meat.
To melt the fire is also better in a natural way, using paper, small twigs and shavings. Chemical ignition can speed up the process, but can ruin the taste of the dish.
We won’t describe the process of frying: everyone who at least once went “to barbecue” possesses these skills. The main thing is not to rush, string the pork denser and make sure that the coals keep an even heat and do not flash. And outdoor recreation will be successful, fun, and most importantly - delicious!