For the first time, we learned about how to soak pork kebabs correctly when we visited Georgia. I must admit that Georgians are real assists in this matter. And the Caucasus is considered to be the birthplace of barbecue. It happened to try barbecue in Armenian. But they do not use marinade there, believing that it spoils the meat. Use only salt and seasonings. It turns out very well too, but the Georgian “mtsvadi”, tasted in the hospitable sunny Georgia, liked much more.
Now we cook the barbecue ourselves, without even paying attention to the beautiful packaging of supermarkets with the inscriptions “pork barbecue in vinegar and mayonnaise.” No comparison!
Most often, lamb or lamb is chosen for barbecue. This product is rare for our markets, and therefore this time we take pork for cooking.
In general, when we are asked how to soak pork (or lamb) skewers , we answer: start with good company, mood, fresh meat and fruit tree.
Indeed, the most delicious and fragrant kebab is cooked on the vine or from the firewood of fruit trees. Pine and spruce do not fit here at all. Too strong odor and a lot of tar. And this is not good.
Kebab is fried in the heat. The meat should be crusted from above, preserving the tenderness and juiciness inside. Do not stew meat. And turn it over often to fry evenly.
Ideal for barbecue neck. A tenderloin will do, but it will be tougher and drier than a neck. Do not use frozen meat. Such meat (even a neck) has already lost its qualities and will not turn out juicy, tasty and aromatic. Ribs and brisket are perfect. But then it is better to use not skewers, but a lattice.
Now to the specific question "how to soak pork barbecue" specific ... question: what exactly do you want to achieve?
There are two options: to soften the meat or to make quality meat tasty? The picking method itself depends on the purpose.
High-quality fresh meat is usually pickled for about an hour, no more than two. Georgians do not spare onions and spices. How much meat, just as much onion. Plus spices and herbs. The main set for pork includes ground black pepper, cilantro, parsley, basil, tarragon and, of course, onions and salt. Add parsley, rosemary, basil to the lamb.
You do not need to cut greens, after cooking it is simply removed. The meat is cut not in pieces, but in pieces that can preserve juiciness after a fire. small pieces just dry out and become, sorry for mocking the Russian language, relatives of crackers. Barbecue men are preparing. This is the custom. Women only serve ready-made meat.
Wine can also be used as marinade. White dry. Instead of vinegar. Onions, pepper, seasonings, salt, greens are added in the same way. In this embodiment, the meat is pickled for five hours, or better - all night. Then you get both softness and juiciness.
Another option. Sliced meat is soaked for 5-7 hours in highly carbonated mineral water. Then onions, spices and salt are added and aged for another hour and a half.
The latter option has nothing to do with Georgian cuisine, but the kebab is really excellent.
The recipe for barbecue pork, or subtleties on a note.
It is undesirable to use mayonnaise for pickling. Already if only because the mayonnaise itself is undesirable to heat, and he will not give the meat softness and juiciness.
When pickling, it is advisable to add a little oil (vegetable), especially if you use dry spices. Oil will enhance the aroma of spices, and the meat itself will be more rosy.
Instead of fresh basil, it is better to use dried. Fresh gives bitterness to meat, while dry gives only flavor.
Well, the famous Georgian wine, tkemali sauce and any salads of fresh vegetables are perfect for barbecue.
Now you know how to soak pork skewers and cook it correctly.
Cook and enjoy!