With the onset of summer, many city residents go to nature. Often the most popular dish at such events is barbecue. It has long been a traditional food associated with picnics. Sometimes its preparation is the center of the whole trip, and marinade recipes are passed from mouth to mouth for generations. Usually, wine or juices of various fruits are used for its preparation, but the marinade for barbecue from mineral water gives the meat the most original taste.
Misconceptions
Some people think it’s enough to put the meat in a pickle, and after a while it will be ready. Then you just need to fry it on a fire. However, such an opinion is erroneous. If you use marinade for pork from a mineral water, the meat will have to be cooked in two stages, and its heat treatment should occur according to a special technique. Consider the recipe.
Ingredients
For this dish you will need the following products:
- pork - 2 kg;
- salt, pepper are taken to taste;
- onion - 2 kg;
- mineral water - 2 liters;
- mayonnaise - 250 g;
- any wine - 250 ml;
- sugar - 5 tablespoons.
Meat preparation
If the preparation will use mineral marinade for pork barbecue, then the meat must be well salted and pepper. To do this, cut it into small pieces the size of a matchbox. Pieces are put in a bowl, to which salt and pepper are added to taste. Also, onions are cut into large rings. After which the meat is insisted for 30 minutes.
Marinade
Then they prepare mineral marinade for pork barbecue. The cooking process is very simple. All mineral water is poured into a bowl of meat, where it is mixed with salt, pepper and onion juice. You can also add your favorite spices there. In this form, leave the meat for an hour. During this time, carbon dioxide in the water should fluff up the meat fibers, making pork even softer and juicier. Next, the mineral water marinade for pork kebab is poured in half, and mayonnaise is added to the remaining part with meat. With it, the dish costs another 30 minutes.
Frying
Then the meat is put on skewers and fried over a fire. It begins to shrink (fry), which leads to the leakage of mayonnaise from the pores of meat formed as a result of exposure to carbon dioxide. At this very moment, add wine and sugar to the remaining marinade of mineral water for pork barbecue, bringing the brine volume to 250 ml. It is necessary to ensure that the sugar is completely dissolved in the liquid, so it is prepared in advance. With it we will pour roasting meat. The result will be well-fried slices of pork, inside which will be a delicious sauce of mayonnaise and spices, and a gorgeous crust of sweet wine will be baked on top. Having tried such a dish once, you will no longer want to use another marinade. It is also worth noting that this recipe, with some additions, is well suited for other types of meat. Mineral gives softness, which makes beef or goat tasty and tender, and frying according to the method described above will give the dish an unforgettable aroma and taste.