Pork neck shashlik
Description
What could be better than perfectly marinated and grilled shashlik prepared outdoors? Only shashlik made from pork neck :) Pork neck is ideal for shashlik—it's incredibly tender and juicy. If marinated well and cooked properly, it turns out absolutely perfect: juicy, not dried out, and tender... That's it, I can't write about this anymore—I'm drooling! Let me tell you how.
Instructions
- 1
Step 1
Remove tough membranes from the meat, cut into portion-sized pieces (about 3x3 centimeters), rinse and lightly pat dry with paper towels. Pork neck is tender and lean meat, so there should be minimal waste.
- 2
Step 2
Peel the onion and cut into large rings.
- 3
Step 3
Prepare the marinade: mix tomato sauce with soy sauce, add salt and spices.
- 4
Step 4
Place the meat with onions in a pot, pour in the marinade, and mix. Refrigerate for several hours.
- 5
Step 5
Wash the tomatoes, and cut especially large ones in half.
- 6
Step 6
Thread the meat onto skewers, alternating with tomatoes, and drizzle with the remaining marinade.
- 7
Step 7
Roast on coals, turning occasionally and basting with soy sauce diluted with water.
- 8
Step 8
Serve hot with boiled potatoes or rice.