The beginning of human consumption of pig meat dates back to the distant times of the Stone Age. For many centuries, pork was almost the only meat product for Europeans. And to this day, it is very popular, because raising these animals is not a very complicated process, and pork meat has excellent taste. It is more tender, in comparison with the meat of other representatives of the animal world, and is easily absorbed by the human body. Currently, cooking has countless recipes and methods for preparing various pork dishes. It can be boiled, stewed, fried, dried and smoked, used as a separate product or in combination with many others.
Pork BBQ marinade with lemon
Of particular importance in the art of cooking is the preliminary preparation of meat before the process of its heat treatment. One of these “pre-cooking” methods is pickling. This is not always necessary, but for many dishes such processing of pork is traditional. Pork barbecue marinade with lemon gives a special, sophisticated touch of taste to the finished product, makes the meat softer and more tender, helps to reduce the time of heat treatment. Using lemon gives some spicy acidity to the meat and makes it softer, since the acid contained in the lemon juice softens the fibers. This marinade for pork with lemon is often used in pre-treatment of meat before cooking dishes from portioned portions, which are subject to subsequent frying. But the main thing here is not to overdo it! In excessive quantities, lemon or its juice can make the finished dish openly sour in taste. In this regard, in the process of pickling, it is recommended to use the following dosage: 2 medium-sized lemons per 1 kg of raw meat.
Kebab. Meat selection, recipe
One of the most popular and beloved pork dishes is undoubtedly barbecue! A special place in its preparation is given to the correct choice of meat and marinade. The most suitable parts of the carcass of an animal for barbecue are the neck and loin with rib bones. And for the marinating process, it is very often used marinade for barbecue with lemon.
First, the meat is cut and placed in a deep, non-oxidizing dish. Onions are peeled and passed through a meat grinder or rubbed on a fine grater. About half the weight of raw meat is taken by the amount of onion. Next, you need to thoroughly mix the meat with onions and add Georgian or Abkhaz adjika at the rate of 2 teaspoons per 1 kg of pork. To prepare the marinade for barbecue pork with lemon, citrus is cut into pieces and squeezed juice into a bowl with meat. Once again, everything needs to be thoroughly mixed with effort. An important nuance: real, professional shish kebab masters do not recommend using salt before and in the process of pickling! This is explained by the fact that pre-salted meat loses a lot of juice and turns out to be dry. Pork slices so pickled should be left under oppression for 10-12 hours. Barbecue is grilled on the grill, over hot coals, for which pieces of meat must be strung on skewers and salted immediately before the frying process itself. Watering meat during the heat treatment is permissible in a pinch, only if an open fire begins to break through. Skewers must be rotated periodically for uniform frying. Shish kebab preparedness is defined as follows: with a sharp knife you need to make a deep incision. If transparent juice is secreted without an impurity of blood, then everything is ready.
Pork barbecue marinade with lemon can also be used to prepare many other meat dishes of this animal, for example, barbecue or pork on the bone. According to numerous reviews, meat so pickled and cooked in this way has an unusual aroma, delicate taste and literally melts in your mouth.