Pork shashlik with wine
Description
You can cook this using a home grill (a special frying pan) or grill it over an open flame on a grate. I'll describe and show both cooking methods. In this recipe, I use sweet Japanese wine (mirin). I marinate the skewers for 30 minutes before grilling (for small pieces); if you're cooking over an open flame and using larger pieces, marinate them longer.
Instructions
- 1
Step 1
1. Finely dice the onion, mince the garlic, and grate the ginger root. Place the onion, garlic, and ginger into a bowl, add soy paste, mirin, rice syrup, sesame oil, salt, and pepper, then mix well.
- 2
Step 2
2. Wash the pork and slice it thinly, as shown in the photo, then add it to the marinade.
- 3
Step 3
3. Thoroughly mix all the contents of the bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes.
- 4
Step 4
4. Soak wooden skewers in water, then thread pork cubes onto 4 skewers.
- 5
Step 5
5. If cooking on a grill, preheat the grill with vegetable oil, place the kebabs on it, and grill for approximately 5 minutes on each side until a golden crust forms.
- 6
Step 6
6. If cooking over an open flame (on a gas burner), place the skewered kebabs into a grill basket and cook until golden brown on each side (approximately 4-5 minutes per side).
- 7
Step 7
7. Remove the shashlik from the heat and serve immediately while it is still hot.