Preparation of shish kebab from pork.

With the onset of the warm season, we are increasingly trying to get out on the nature, and almost always we are accompanied by our beloved friend - hot and juicy kebab. Sometimes it is the taste qualities of this dish that determines whether the rest was successful, or, disappointed with hard and not fried meat without taste, we will remain unhappy.

Shish kebab from pork is a dish with high caloric content, it is rather difficult to prepare and requires knowledge, both in the properties of pork meat, and in the techniques of its marinating and frying. Preparation of shish kebab from pork begins with the selection of meat.

When planning to cook shish kebab from pork, first of all, it is necessary to determine what kind of meat is suitable for this dish. Nobody likes hard meat, which is difficult to chew, and if you want to avoid it, then go to the selection of meat very carefully. For a shish kebab, do not take the tenderloin or sacrum, you should pay attention only to the neck of medium fat. Do not look completely fat-free meat, or vice versa too fat - the golden mean will ensure the tenderness and juiciness of the shish kebab. When frying thin veins of fat will melt in the heat and make the meat soft and juicy. Find a suitable piece of meat, pierce it with your finger. In the event that the finger can enter into soft meat as in butter - pork can be bought. If you choose, include not only your eyesight, but also your sense of smell. Smell the meat, it should not have a specific smell. Gently pink meat without foreign smell will be an excellent ingredient in shish kebab.

Preparation of shish kebab from pork. Basic concepts.

Preparation of meat.

Meat must be thoroughly rinsed with running water. After this, pour 3 liters of water and 100 ml of vinegar into a bowl. Rinse all meat in the resulting mixture in order to conduct disinfection. Let the meat drain. Cut meat cubes, the side of which would not be more than 4 cm.

Marinating pork.

By definition, marinade is a mixture of acid, seasonings, salt and vegetable oil. From the type of acid and types of seasonings used, it depends on what taste qualities the shish kebab will be endowed with. As an 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 pungent taste. Last time it became very important to use mayonnaise for marinating, which makes meat especially soft. To know how to cook shish kebab from pork means first of all to know how to marinade shish kebab.

Marinades are of the following types: soy marinades, fermented marinades, spicy marinades, wine marinades, lemon marinades and others.

Marinate shish kebab is necessary for 1-3 days. After pickling the meat, place it on the first 6 hours in a warm room and then put it in the refrigerator.

The recipe for the best shish kebab from pork.

Ingredients:

2 - 2.5 kg of pig neck,

3 tablespoons mustard,

4 tablespoons mayonnaise,

Mixture of peppers (preferably freshly ground),

5 large bulbs,

Bay leaf - 8 pieces,

Salt,

Hops-Suneli,

2 lemons.

Preparation of shish kebab from pork:

1. Make marinade: mix mustard, lemon juice, mayonnaise and pepper.
2. Each portioned slice is salted and completely dipped in a marinade.
3. We put the first layer of meat in the dishes, rush the hops-suneli and put the laurel leaves and onion, cut by rings of medium width, on top.
4. Next, we stack the second and subsequent layers in the same way.
5. Meat should be marinated for at least 24 hours.
6. We kindle a fire. If you want to learn how to fry a shish kebab from pork, then learn that you should not cook meat over too hot coals. In this case, meat can burn out. Preparation of shish kebab from pork lasts 15-25 minutes, depending on the heat temperature and intensity of cooking.
7. During the cooking, we pour the coals with red wine.

You can serve shish kebab with fresh vegetables.