Recipes of shish kebab from pork. How to cook a shish kebab?
Autumn time is the best period for long gatherings by the fire, to the sound of the guitar and the rustle of the leaves forgiving with the warm days. Many families leave these days outside the city, to the country house, to spend in the warm circle of Indian summer. And almost no such picnic can not do without a traditional dish - a shish kebab. Perhaps the most common is the preparation of shish kebab from pork - we'll talk about it today.
Which meat to choose for a shish kebab?
The standard pork shish kebab recipes assume the use of a pork neck for the preparation of this dish. Indeed, a shish kebab from a pig's neck turns out juicy and tasty, as this part of the pig is the most soft and tender, there is practically no fat in it.
How to prepare marinade for shish kebab from pork?
Marinade for pork shish kebab is a very important thing. From the correctness of its preparation will depend on how tasty the dish will be. There are several recipes for marinade for shish kebab from pork.
Pork marinade for shish kebab with vinegar .Pork meat( 2 kg) cut into pieces. Peel and cut into rings with a thickness of half a centimeter 3 medium bulbs. In a deep saucepan, mix meat, onion, salt and black ground pepper thoroughly. In a jar( 1 l), dilute 100 g of 9% vinegar with water so that the resulting solution is moderately acidic( you need to try it on the tongue).Part of the acetic water pour into the meat, again mix everything thoroughly, the remaining water pour from above so that the meat is covered with marinade. From above on the meat is best put oppression - then it is good promarinuetsya. Marinated such a shish kebab from pork should at least 3-4 hours.
Marinade for shish kebab from pork with kefir .To make this marinade you will need a liter of kefir, 5 medium bulbs, salt, spices and greens( coriander) to taste. Sliced meat( the first layer) put on the bottom of enamel dishes, then put a layer of chopped onions, a layer of cilantro, salt and add spices, pour kefir. Again lay a layer of meat, a layer of onions, a layer of cilantro, season and pour kefir. This shish kebab from pork marinated for a day in a cold place.
Marinade for shish kebab from pork with mayonnaise .Pieces of pork meat and cut into rings( 1 cm thick) mix onion in a deep saucepan, add mayonnaise( for 2 kg of meat - 500 g of mayonnaise), salt, add spices to taste. All thoroughly mix, put in a cool place for a day. Shake the mixture thoroughly before preparation.
Pork shashlik at home
Pork shish kebab in oven .If you can not get out on nature, but you really want a shish kebab, you can use this original pork shish kebab recipe at home. To make it, you need the following ingredients: 2 kg of pork, medium sized pineapple, a pod of hot red pepper, 3 medium onions, 80 g of vegetable oil, juice of half a lemon, a glass of sour cream, salt to taste.
Cut the onions into rings, put in deep dishes with salted water. Cut the meat into pieces. Peel the pineapple, cut into cubes( you can use canned pineapple, then you can save a little time).Remove the red pepper from the seeds, cut into cubes and fry in a tablespoon of vegetable oil. Mix in the blender cubes of pineapple, roasted pieces of red pepper, lemon juice and the remaining vegetable oil. The resulting mass of puree pour the meat, mix and marinade for an hour. Salt the meat, thread its pieces on wooden skewers, alternating with onions( part of the onions should be left).Put the resulting shish kebabs in the oven, heated to 220 degrees, for 40 minutes. Prepared shish kebab put on a plate with sour cream and the remains of pickled onions( which is dipped in it before use).
It is important to know
Preparing a shish kebab from pork has certain rules, strictly following which you will achieve perfection in the creation of this dish.
The shish kebab does not marinate in aluminum cookware. To do this, it is best to choose an enamel or clay tank.
To make tender and juicy old pork meat, marinate it in wine, fresh milk or curdled milk.
It is necessary to attach meat to the skewers strictly along the fibers. Same pieces of meat should fit tightly together, do not hang or hang out.
Bow on skewers with meat is not worth it - it will burn. It is better to use the remaining marinade with onions in order to extinguish the flare from the fat-dripping fire.
Shish kebab is cooked on the heat of coals, and not on an open fire.
Skewers during the preparation of shish kebab are turned 1-2 times. If you turn the skewers more often, the meat will turn out to be overdried.
To check the readiness of meat, cut one of the pieces along. If the juice extracted from it is transparent( and not pink), the shish kebab is ready.
Let the shish kebab from pork, cooked by you, turn out juicy and gentle. Bon Appetit!