Classic pork shashlik with vinegar
Description
You can choose any part of the pork carcass; this time I have pork loin. Meat on skewers goes well with vegetables: peppers, onions. If you have time, leave the shashlik in the marinade for a full day or at least overnight—this way the meat will be melt-in-your-mouth tender. Serve the shashlik immediately after cooking.
Instructions
- 1
Step 1
1. Wash the meat and pat it dry, then cut it into small pieces with a sharp knife.
- 2
Step 2
2. Place the chopped pineapples with pineapple juice into a bowl, add soy sauce, honey, vegetable oil, "Chili" sauce, vinegar, minced garlic, ginger, and ground pepper.
- 3
Step 3
3. Mix thoroughly, add the meat to the bowl, mix again, and refrigerate for a day or overnight.
- 4
Step 4
4. After the required time, take the meat out of the refrigerator and set it aside while preparing the vegetables. Wash and dice the peppers (yellow and red) and the onion. Arrange the meat and vegetables on skewers.
- 5
Step 5
5. Preheat the grill and place the skewers on it, cooking for 3-4 minutes on each side.
- 6
Step 6
6. Transfer the kebabs to a plate, remove from the skewers, and serve immediately with any side dish.