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Pork kebab marinade: the secret of real taste. Video
Pork is most often used to make kebabs. This soft meat is quickly marinated, well fried over charcoal. Pork is juicy and quite fatty meat, so the shish kebab turns out to be soft and aromatic.
Pork shashlik – traditional marinade
Pork is usually marinated in vinegar. This allows you to quickly get a semi-finished product for cooking barbecue. Within 2-3 hours the pieces of meat will be sufficiently marinated and soaked in juices. But this method has a serious disadvantage. The meat becomes tough when the vinegar is added. To avoid this, you need to slightly change the traditional recipe.
To marinate 3 kg of pork you will need:
- vinegar (9 percent – 2 tablespoons)
- mineral water (it is better to take natural water, for example “Essentuki”, – 0,5 liters)
- onions (3 large onions)
- spices (salt, pepper, marjoram, turmeric, basil)
Depending on the size of the pieces, the kebab is cooked from 20 to 40 minutes. Meat on skewers must be turned over frequently so that it cooks evenly.
Pour mineral water into a large bowl, add vinegar, chopped onion rings, spices to it. Then lay out the meat cut into medium pieces. Mix. Mineral water neutralizes the too strong effect of vinegar, making the meat tender. After 1,5-2 hours in such a marinade, the kebab will be ready, you can fry it.
Sweet and sour meat, Chinese kebab recipe
In the east, they love to combine pork, chicken, fish with sweet and sour sauce.
To make Chinese kebabs, for 1 kilogram of meat you will need:
- soy sauce (3 tbsp.)
- honey (3 tbsp.)
- balsamic mustache (2 tbsp. l.)
- juice of one lemon
- spices (salt, red pepper, curry)
Traditionally, Chinese kebabs are strung on wooden sticks. The dish is prepared quickly, 10-15 minutes. Served usually with fried vegetables or rice
Shish kebab meat is cut into small, oblong pieces, no more than 2-3 centimeters in length; such pieces marinate faster. It takes 30 minutes to get a delicious kebab. Soy sauce, honey, vinegar, lemon juice, spices are mixed in a large bowl. Pork is added to them and mixed thoroughly. For 30 minutes, mix the meat in the marinade 3-4 times. This is done so that the kebab is saturated evenly and when it is frying, it has a ruddy honey crust.
Tender pork; marinate kebab in kefir
To keep the kebab soft, keep all the juices and natural taste, marinate it in kefir. For 3 kilograms of meat, you will need:
- kefir (1 liter)
- tomatoes (4 pcs.)
The tomatoes are cut into rings and added to the kefir poured into a large bowl. Tomatoes will give sourness, the kebab will marinate faster. The meat is laid out in kefir and mixed. In order for the kebab to be well saturated, it must be removed for 3–3,5 hours in a cold place.