Pork shashlik without vinegar
Description
The recipe won't take much time. There are countless recipes for pork shashlik, with various marinades and seasonings. I prefer the simple version with onion and spices—it highlights the pork's flavor without overpowering it, resulting in very juicy and aromatic meat. To prepare pork shashlik without vinegar, use a good piece of pork shoulder or neck. Serve hot.
Instructions
- 1
Step 1
So, prepare the ingredients.
- 2
Step 2
Peel the onion and slice into rings.
- 3
Step 3
Take a deep pot and place the onion in the first layer, then salt and pepper it.
- 4
Step 4
Wash the meat and cut it into pieces.
- 5
Step 5
Cut the portioned pieces into cubes, not too big but not too small—basically, like for shish kebab.
- 6
Step 6
Place the pork pieces on top of the onion, then add onion again and spices—alternate layers of onion and meat until the pot is full and the meat is used up.
- 7
Step 7
There should be plenty of onion, as it will release the juice in which the meat will marinate. Let the meat marinate overnight, or for about 5 hours. I recommend turning the meat occasionally so that the marinade distributes evenly.
- 8
Step 8
Cook the shashlik over charcoal, remove the onions beforehand, otherwise they will burn and become useless — they've already done their job. Grill for about 15-20 minutes, don't overcook, or the meat will become tough and hard.
- 9
Step 9
You can serve the ready pork shashlik without vinegar with vegetables or fresh onions.