Pork shashlik with vinegar
Description
The dish is prepared without unnecessary complications. How can you go out into nature and not treat yourself to delicious shashlik? For tasty meat, there are two essential conditions: pork neck and the right marinade. As for the meat, many people experiment (some prefer lamb shashlik, others chicken), but when it comes to marinade, most have already found their favorite. The classic marinade is vinegar and spices. I'll tell you. The ready dish can be served at the table.
Instructions
- 1
Step 1
1. It's best to marinate the meat and leave it overnight. But if you're going outdoors spontaneously and have 4 spare hours, follow my tips. So, for the shashlik, we'll need pork neck.
- 2
Step 2
2. Cut the meat into square pieces of desired size. Add salt and spices to taste.
- 3
Step 3
3. Chop the onion into thick rings and add it to the meat as well. Mix thoroughly.
- 4
Step 4
4. At the very end, add 150 g of vinegar and mix everything again. Now leave the meat for 3-4 hours in a cool place. Stir the meat every hour.
- 5
Step 5
5. While the meat is marinating, you can start the fire. Last year, during the May holidays, we unexpectedly went outdoors with friends. We had to marinate the meat right there in the open air. But it was fine—the time flew by with songs around the campfire. Any shashlik should be grilled over hot coals, never over open flame.
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Step 6
6. While the fire was getting going, we threaded our meat and onions onto skewers and then put them over the fire to grill. The aroma of the shashlik, marinated according to this recipe, spread dozens of meters away, and the finished meat exceeded all expectations. It turned out tender, juicy, and incredibly delicious.