Marinating pork for pork shashlik

Description

The dish is prepared without unnecessary complications. You can use any meat for this recipe, but I particularly like pork neck. Vegetable oil is added to the marinade to prevent the meat from drying out during cooking. It coats the meat with a fatty layer, making it tender, soft, and juicy. The vegetables, brushed with the marinade, don't burn and turn out aromatic with a slight spiciness. The finished dish can be served at the table.

Instructions

1. 1

   Step 1

   Combine soy sauce, vegetable oil, mustard, Worcestershire sauce, garlic, black pepper, and salt.

2. 2

   Step 2

   Thoroughly wash the pork under running water. Dry it with paper towels. Cut the meat into portion-sized pieces.

3. 3

   Step 3

   Place the meat in a vacuum bag and add the cleaned mushrooms and marinade. Shake well and refrigerate for 6–8 hours.

4. 4

   Step 4

   Remove the meat and mushrooms from the bag before grilling. Pour the marinade into a saucepan and bring to a boil over high heat. Then simmer for about 10 minutes over low heat.

5. 5

   Step 5

   Thread the meat onto skewers, alternating with pieces of bell pepper, mushrooms, and onion cut into 4 parts.

6. 6

   Step 6

   Place the skewers on the grill and cook the shashlik for 15 minutes, turning frequently. Periodically brush the meat and vegetables with the marinade.