You can use various types of meat to cook barbecue: pork, chicken or beef. The way the meat is marinated plays an important role. Most often, vinegar is present in pork kebab recipes. A kebab made from pork with vinegar will have a special aroma and a slight sourness. A kebab marinade is prepared quite quickly: it contains spices and acetic acid.
Secrets of Cooking Pork Kebab with Vinegar
When preparing barbecue, keep in mind that its taste will depend on which part of the pork you take: the pork neck is suitable for those who like fatty barbecue; loin - for lovers of lean pork; the scapula is universal: it is moderately greasy and dry. In addition, the shoulder blade is a rather inexpensive meat, but the dish from which it turns out is very tasty.
Vinegar will make the meat for the kebab tender, soft, it will be great and easy to chew. It is best to use apple cider vinegar (5 percent) or 9 percent vinegar. Try to add the spices that you like in a minimal amount: if you add a lot of spices, then it will be impossible to save such meat in the future.
Pork kebab recipe with vinegar
You will need:
- pork pulp - 2 kg;
- onions - 3 pcs.;
- water - 200 ml;
- acetic acid - 100 ml;
- salt - to taste;
- spices to taste.
Cut the pork pulp into slices, wash the onions, and then chop into rings. Mix the meat pieces well with the onions, also add salt and your favorite spices to your taste.
Dilute acetic acid with water in a volume of 1 to 2, add to meat, then mix well. Leave the meat in the marinade for at least 2 hours.
Pork kebab recipe with vinegar and onions
You will need:
- onions - 2 pcs.;
- scapula - 3 kg;
- ground black pepper - 1 tsp;
- allspice - 1 tsp;
- acetic acid - 120 ml;
- salt to taste.
Wash onions, peel and cut into large rings. Disassemble the spatula with a sharp knife and remove the bones, then put the meat, cut into thin slices, into a deep bowl. Salt and pepper the pork well, and add apple cider vinegar. Then stir well and send the meat to the refrigerator for marinating. The meat must be marinated for 3-8 hours.
If you are going on a picnic that involves a long drive, then transfer the meat for the kebab in a bag and then in the freezer. If possible, you can also use a cooler bag to keep your kebab intact. If you do not have such a bag, then you can put an ice bag or bottles of ice water next to the bag of meat during transportation.
Marinated pork skewers in vinegar must be strung on a skewer and alternated with onions, then put on the wire rack and, periodically turning and pouring water, cook over hot coals.
