Pork shashlik in beer
Description
To make delicious pork kebabs in beer, you'll need a good piece of pork neck, high-quality light beer (preferably a stronger brew), and... patience, because the third main ingredient in these kebabs is grated onion. You'll have to shed a few tears, but the result will exceed all expectations.
Instructions
- 1
Step 1
Wash the pork neck (a very tender meat, perfect for pilaf as well as for shashlik) thoroughly under running water, pat dry slightly with paper towels, and cut into small pieces, about 3.5x3.5 cm. Place into a saucepan.
- 2
Step 2
Peel the onion and either grate it on a grater or chop it in a blender. The juicier the onion, the better.
- 3
Step 3
Place the onions in the pot with the meat, add spices, minced garlic, pour in beer, and mix well. Cover with a lid and refrigerate for at least 5 hours. Ideally, leave it overnight.
- 4
Step 4
Before skewering, let the mixture sit in a warm place for at least an hour. Then stir the contents, carefully removing each piece from the onion mash (it can burn and char in the pork fat), and thread onto skewers or place on a grill. Season with salt and roast, turning the skewers occasionally and basting the meat with the same beer (if, of course, you haven't already drunk it while the meat was marinating).
- 5
Step 5
Serve with herbs, fresh bread, and barbecue sauce; drink with beer or wine, purr, smack your lips, lick your fingers, and ask for more! ;)