Pork shashlik marinated in vinegar
Description
The dish is prepared without unnecessary complications. Here is a classic recipe for making flavorful shashlik with a unique tanginess that only this version has. The combination of fresh pork and a vinegar-based marinade results in juicy, tender shashlik. This dish will become a culinary masterpiece on your festive table, a perfect, delicious, and satisfying addition to any picnic. Try preparing pork shashlik with vinegar and appreciate the classic taste that has stood the test of time. The dish is ready to be served.
Instructions
- 1
Step 1
1. Before preparing pork shashlik with vinegar, buy high-quality pork (preferably pork neck). Wash the meat and dry it with a paper towel. Cut into pieces the size of a large chicken egg.
- 2
Step 2
2. Peel the onion, wash it, and cut it into evenly sized pieces. Cut a medium onion into four parts, and a small one into two.
- 3
Step 3
3. Take an enameled pot that is appropriately sized for the amount of meat you are marinating. Place the pork and onion into it and mix.
- 4
Step 4
4. Pour vinegar into cold water and add salt to taste. Stir until the salt is completely dissolved.
- 5
Step 5
5. Pour the marinade into the prepared pork with onions, making sure it covers the meat, and let it marinate overnight in a cool place. Thread the marinated kebabs onto skewers, arranging the onions and meat evenly.
- 6
Step 6
6. Prepare the barbecue. Once the firewood has burned down, place the skewers on the grill and cook the shish kebab, turning regularly for about 20 minutes. The shish kebab should be nicely browned on all sides, but must not burn.
- 7
Step 7
7. Check the meat for doneness. Cut into a piece of pork: if there's no blood, only clear juice, the vinegar-marinated pork shashlik is ready. Excellent side dish for shashlik would be vegetables grilled on the barbecue. Skewer bell pepper, eggplant, and tomato, then grill them. Peel off the charred skin. Serve together with the meat.