Probably, there is no person who would resist a fragrant kebab, especially if he was cooked in nature in pleasant company. In order to get real pleasure from the rest and tasty barbecue, it is important to choose a quality product and marinate it correctly.
How to choose the right meat for pork shashlik
Most people when choosing meat prefer pork. But not everyone knows what exactly you need to pay attention to.
Subject to the following rules, the kebab will be perfect:
- The most successful for a shish kebab is the neck - the meat located along a cervical ridge. Also fit a piece along the spine, loin and tenderloin.
- It is no secret that the age of the animal also plays a role. The older it is, the harder the meat. Therefore, choose the meat of a young animal, the pork should be pink. You can check the age in this way - it is easy to tear young meat by hand
- Pork quality is also a measure of its freshness. The surface should not be sticky, and the secreted juice should be cloudy. Pork should not have traces of mucus or blood. No less important is the smell, if it causes discomfort - the meat should not be taken.
- When choosing between fresh, chilled or frozen pork meat, preference should be given to chilled meat, which is stored at a temperature of 0 to 4 degrees. Many dishonest sellers sell frozen as chilled. It is easy to check - when you touch frozen meat it will not change color.
So, when choosing a pork kebab for a hurry is not worth it. You should carefully examine the quality of the product.
How to Marinate Meat on Pork Shish Kebab
Marinade is a combination of seasonings, oils and additives containing acids. Thanks to him, the meat becomes soft and gets flavor. The choice of marinades is huge, many change recipes, adding something at their discretion. Consider that the marinade should not be much, because the meat will still give its own juice, and the volume of the liquid will increase.
It is important to choose the right marinating dish. This should be a deep glass or enamel container. Aluminum or iron capacity will not work, as pork may oxidize.
Regardless of the recipe during the marinating process, the following rules must be observed:
- pork should be cut into large pieces;
- so that it absorbs the marinade better, you need to cut it across the fibers;
- do not add butter when cooking the marinade, as pork is quite fatty meat;
- do not be afraid to use vinegar, it will work best for pork;
- salt is not recommended because the kebab will be dry.
These rules apply exclusively to pork. If all items are observed, the kebab will certainly get tasty and melting in the mouth.
Marinade recipes
There are a lot of recipes for marinades. Each person prepares it in his own way and gives preference to different products.
So, let's take a look at the most popular and easy-to-cook marinades for pork shashlik. All ingredients are taken at the rate of 1 kg of pork.
| The name of the marinade | Ingredients | Calories per 100 g | Time | Cooking method |
|---|---|---|---|---|
| Kefir | Kefir - 500 ml, onion - 100 g, ground black pepper - 2 g. | 46 kcal | 3 hours |
|
| Mineral
| Sparkling water - 800 ml, onion - 150 g, ground black pepper - 1 tsp, greens - 30 g | 8.8 kcal | 2 hours |
|
| Acetic | Vinegar - 2-3 tbsp., Onions - 1 pc., A pinch of black ground pepper. | 48 kcal | 60 minutes |
|
| Mayonnaise | Mayonnaise - 100 ml, ground black pepper - 1 tsp, onion - 1 pc. | 108 kcal | 4.5 hours |
|
| Spicy | Onions - 1 pc., Garlic - 2 cloves, 1 tbsp. spoon of honey, 3 tbsp. spoons of soy sauce, 1 tbsp. a spoon of chopped greens, a pinch of black ground pepper. | 132 kcal | 4 hours |
|
| Beer
| 1 bottle of beer, 1 onion, 2 tbsp. spoons of mustard, ground black pepper to taste. | 280 kcal | 2 hours |
|
Whatever recipe you choose, it is important to follow the step-by-step instructions. Perhaps over time you will be able to add something to your favorite marinade, as long as the meat does not lose its taste and softness.
Cooking secrets and recommendations
Pork is ideal for lunch in the open air - it is moderately oily and is excellent on charcoal. If its use does not contradict religious beliefs, then the best option for barbecue is not found.
Once you have chosen the right meat and pickled it, it's time to start cooking. At this stage, there are also small tricks to make the kebabs soft and fragrant.
It is necessary to choose a suitable grill. It is best to have it deep. Do not chase expensive advanced products. As a rule, prefabricated barbecues sold in all supermarkets are better suited.
For cooking kebabs it is better to use skewers, not a grate. Before using, skewers need to be well heated over the brazier and smeared with a small amount of any oil. Do not string the pieces of kebab close to each other, it is necessary to observe a distance of 2-5 mm.
Do not try to fit as much as possible pieces on one skewer. There should be no more than six. Do not alternate vegetables with meat, as vegetables are cooked much faster.
After the flame has disappeared, you can cook kebabs. Watch the process carefully and turn over the skewers regularly, then the kebab will be better roasted. Readiness of pork can be checked through the cut - the meat becomes light.
Be prepared for the fact that the recipe for such juicy meat will be asked by all friends. But the secrets are simple, follow simple rules, and everyone will appreciate the result.
