We prepare marinade for shish kebab from pork with lemon

The beginning of human consumption of pig meat goes back to the distant ages of the Stone Age. For many centuries pork was practically the only meat product for Europeans. And to this day it is very popular, since the cultivation of these animals is not a very complicated process, and pork meat has excellent taste qualities. It is more tender, in comparison with the meat of other representatives of the animal world, and is easily assimilated by the human body. Currently, cooking has an infinite number of recipes and ways to prepare various dishes from pork. It can be boiled, stewed, fried, dried and smoked, used as a separate product or in combination with many others.

Marinade for shish kebab from pork with lemon

Of particular importance in cookery is the preliminary preparation of meat before the process of its heat treatment. One of such methods of "pre-preparation" is pickling. It is not always necessary, but for a variety of dishes, such pork processing is traditional. Marinade for shish kebab from pork with lemon gives special, refined notes of taste to the finished product, makes the meat more soft and gentle, helps reduce the time of heat treatment. The use of lemon gives some piquant 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-processing meat before preparing dishes from portions that are subject to subsequent frying. But the main thing here is not to overdo it! In excess quantities, a lemon or its juice can make a ready-made dish openly sour to taste. In this regard, during the marinating process, the following dosage is recommended: 2 medium-sized lemon per 1 kg of raw meat.

Barbecue. Meat selection, recipe

One of the most popular and favorite by all the dishes from pork is, undoubtedly, a shish kebab! A special place in its preparation is given to the right choice of meat and marinade. The most suitable parts of the carcass of an animal for a shish kebab are the neck part and a rib with bones. And for the marinating process it is very often used marinade for shish kebab with lemon.

First, the meat is cut and placed in a deep, non-oxidizing dish. The onion is peeled from the husks and passed through a meat grinder or rubbed on a fine grater. By the number of onions, about half of the weight of raw meat is taken. Next, you need to carefully mix the meat with onion and add Georgian or Abkhaz adzhika from the calculation of 2 teaspoons per 1 kg of pork. To prepare marinade for shish kebab from pork with lemon, citrus is cut into pieces and squeezed juice into dishes with meat. Once again, everything must be carefully mixed with effort. Important nuance: real, professional shashlichnye affairs of the master do not recommend using salt before and during the pickling! This is explained by the fact that pre-salted meat loses a lot of juice and turns dry. Pickled in this way pieces of pork should be left under the yoke for 10-12 hours. Fry the shish kebab on the grill, over the hot coals, for which meat pieces must be strung on the skewers and salt directly before the process of frying. Pouring meat in the process of heat treatment is permissible in the extreme case, only if an open fire begins to break through. The skewers must be turned periodically for uniform frying. Readiness of a shish kebab is defined so: a sharp knife it is necessary to make a deep cut. If transparent juice is allocated without a trace of blood, everything is ready.

Marinade for shish kebab from pork with lemon can be used for making many other dishes from the meat of this animal, for example, barbecue or pork on the bone. According to numerous reviews, the meat, cooked in this way, has an unusual aroma, delicate taste and literally melts in the mouth.