With the onset of the warm season, we are increasingly trying to get out into the countryside, and almost always we are accompanied by our beloved friend - a hot and juicy kebab. Sometimes it depends on the tastes of this dish whether the rest was a success, or, having been disappointed with the tough and not fried meat without taste, we will be unhappy.
Pork shish kebab is a high-calorie dish that is quite difficult to prepare and requires knowledge, both in the properties of pork meat and in the methods of marinating and frying it. Cooking pork skewers begins with a choice of meat.
When planning to cook pork skewers, first of all, you need to determine which meat is suitable for this dish. Nobody likes hard meat, which is difficult to chew, and if you want to avoid this, then go to the choice of meat very carefully. For barbecue, you should not take a tenderloin or sacrum, you should pay attention only to the neck of medium fat content. You should not look for completely fat-free meat, or vice versa too fat - the middle ground will provide tenderness and juiciness of barbecue. When frying, thin veins of fat will melt in the heat and make the meat soft and juicy. Having found a suitable piece of meat, pierce it with your finger. In the event that the finger can enter the soft meat like butter - you can buy pork. When choosing, include not only vision, but also the sense of smell. Smell the meat, it should not have specific smells. Soft pink meat without any foreign smell will be an excellent ingredient for barbecue.
Cooking pork skewers. Basic concepts.
Meat preparation.
Rinse the meat thoroughly with running water. After that, pour 3 liters of water and 100 ml of vinegar into a bowl. Rinse all meat in the resulting mixture in order to carry out disinfection. Let the meat drain. Cut meat cubes, the side of which would be no more than 4 cm.
Pork marinating.
By definition, a marinade is a mixture of acid, seasoning, salt and vegetable oil. The type of acid and the types of seasonings used depend on what kind of taste the kebab will be endowed with. As the acid, natural juice, wine, vinegar can be used. When marinating meat, you can add garlic and onions, this will give the meat a more spicy and spicy taste. Recently, it has become relevant to use mayonnaise for pickling, which makes meat especially soft. To know how to cook pork skewers means first of all to know how to marinate skewers.
There are the following types of marinades: soy marinades, sour-milk marinades, spicy marinades, wine marinades, lemon marinades and others.
Barbecue must be marinated within 1-3 days. After marinating the meat, place it in the warm room for the first 6 hours and then refrigerate it.
The recipe for the best pork skewers.
The composition of the dish:
2 - 2.5 kilograms of pork neck,
3 tablespoons of mustard
4 tablespoons of mayonnaise,
A mixture of peppers (preferably freshly ground)
5 large onions,
Bay leaf - 8 pieces,
Salt,
Suneli hops
2 lemons.
Cooking pork skewers:
- We make a marinade: mix mustard, lemon juice, mayonnaise and pepper.
- Each portion piece is salted and completely dipped in the marinade.
- We put the first layer of meat in the dishes, pour the sun-hops and lay on top the bay leaf and onion, cut into rings of medium width.
- Next, lay in the same way the second and subsequent layers.
- The meat must be marinated for at least 24 hours.
- Kindle the fire. If you want to learn how to fry pork skewers, then learn that it is not worth cooking meat over too hot coals. In this case, the meat may burn. Cooking pork skewers lasts 15-25 minutes, depending on the temperature of the heat and the intensity of the preparation.
- During cooking, pour the coals with red wine.
You can serve kebab with fresh vegetables.