Classic pork shashlik
Description
"Strict but tasty," "nothing extra," "noble simplicity" — all these phrases perfectly describe this recipe. Indeed, it contains the bare minimum of ingredients, yet this in no way compromises the flavor — quite the opposite. Preparing shashlik this way allows you to truly experience the authentic taste of meat grilled over charcoal, without any distracting additives. Want to make delicious pork shashlik? This classic version of the nation's favorite dish will undoubtedly win you over.
Instructions
- 1
Step 1
We wash the pork (preferably slightly fatty, such as pork loin, so that each portion includes a small bone), dry it with a towel, remove the membranes and tendons, and cut it into pieces. The size is up to you, but naturally, the smaller the pieces, the faster they will cook. However, smaller pieces are easier to burn and may lose their juiciness—so decide for yourself.
- 2
Step 2
We peel the onion, slice it into half-rings or rings, then thoroughly squeeze it with our hands to release its juice. We could pass part of the onion through a meat grinder, but then we'd have to remove the onion pulp from each piece before placing it on the coals. So instead, I simply crush the sliced onion thoroughly by hand.
- 3
Step 3
Layer the meat and onions in a pot (this is optional, but it will mix more evenly later). Add salt and spices. Pour water over the contents of the pot—ideally, the meat should be just covered with the marinade. Mix well.
- 4
Step 4
Place under a weight (a 3-liter bottle filled with water will work, but you can use any other suitable container) and put in a cold place.
- 5
Step 5
After at least 3-5 hours, take out the pot, mix the meat and onions, and leave it in a warm place. After half an hour, thread the meat onto skewers, alternating pieces of pork with onion rings if desired.
- 6
Step 6
Grill over charcoal, basting with water and vinegar. Serve with pickled onions, flatbreads, fresh vegetables, and your favorite barbecue sauce!