Many people like dishes served on chopsticks, for example, delicious kebabs. Juicy pork marinated in sweet or spicy balsamic sauce, combined with apples and red onions - this is exactly what the whole family will happily take. If you serve meat with brown rice, then dinner will turn out not only tasty, but also healthy.
So, prepare the pork kebab with vinegar: recipe number 1
You will need:
- 2/3 cup balsamic vinegar ;
- 1/3 cup brown sugar;
- 1/3 cup freshly squeezed orange juice (from about 1 medium-sized orange);
- 3 cloves of garlic;
- 2 tablespoons olive oil;
- 1.5 kilograms of boneless pork;
- 1 green apple, sliced 2-3 cm thick;
- 1 red onion, diced;
- 1 pinch of salt and pepper.
Combine vinegar, orange juice, brown sugar, garlic, salt, pepper and
olive oil in a large container. Mix well and shake to make a homogeneous mixture. Cut the
pork tenderloin into cubes 3-5 cm in size and add to the bowl with marinade, close and refrigerate for at least 1 hour.
Strain the marinade and pour it into a small pan. Fold prepared pork skewers in a separate container. Boil the marinade-vinegar until it thickens and decreases in volume by about half (about 5-7 minutes).
Turn on the grill or heat the barbecue to the desired temperature. Put the meat on skewers and fry on all sides (4 minutes must be allocated on each side), in total, the process will take 16 minutes. Pork kebab with vinegar, the recipe for which is quite simple, should be soft and juicy, so try not to overcook the tenderloin, otherwise it will become stiff. Before serving, it is advisable to pour the meat with marinade, and offer boiled brown rice as a side dish.
Cooking pork kebab with vinegar: recipe number 2
By the way, you can apply imagination and use other original ingredients in the marinade. So, another non-standard pork shish kebab recipe: oddly enough, vinegar and peach harmonize perfectly and give the meat an amazing aroma. You will need:
- 1/4 cup olive oil;
- 2 tablespoons balsamic vinegar ;
- 2 cloves of chopped garlic;
- 1 kg pork tenderloin, diced;
- 1 onion, sliced in rings;
- salt and pepper.
For the sauce:
- 2 pcs. shallots;
- 1 tablespoon balsamic vinegar;
- 2 peaches cut into quarters;
- 1/8 teaspoon cayenne pepper;
- 1 tablespoon olive oil;
- pepper and salt to taste;
- 1/4 cup of water;
- mint for decoration.
In a large bowl, cook the marinade by mixing oil, vinegar and garlic. Add the pork and mix: it is important that the liquid completely covers the meat. Leave the workpiece in the refrigerator for a period of 30 minutes to 3 hours. Put the skewers on 4 skewers, alternating meat with onion rings. Season with pepper and salt. Cover and set aside. To prepare the sauce, put the shallots and vinegar in a bowl of a food processor, soak for 20 minutes. Prepare the grill (heat over medium heat) and lightly oil its grill. Place the peaches face down on the wire rack. Cook by turning over periodically until they are rosy and soft (about 5 minutes). Set aside. Fry the kebabs by turning them once or twice until the pork is hard - it will take about 10 minutes. Cover and set aside. Finish the sauce by placing the peaches in a bowl of a food processor with shallots, vinegar, cayenne pepper and butter. Stir while adding water to the desired consistency. Season to taste with pepper and salt. Pour the barbecue sauce and garnish with mint leaves. Serve the dish right away. It turns out to be especially tasty kebab of pork with vinegar (the same recipe), if you cook it on the grill.