Vinegar gives the pork kebab its characteristic sourness and aroma. Many culinary experts claim that pork kebab is the best. It turns out to be soft, juicy, fatty, and it is almost impossible to spoil it.
It is necessary
-
- one kilogram of pork;
- 300 grams of onions;
- 40 grams of garlic;
- black pepper;
- 1/3 cup table vinegar (9%)
- one glass of vegetable oil;
- salt;
- vegetables.
Instructions
Step 1
To prepare a barbecue marinade, mix table vinegar (9%) and vegetable oil, as well as onions cut into thin half rings.
Step 2
Examine the meat carefully, clean it from the veins. Chop the pork into large pieces. Even taking into account the fact that they will take a long time to fry, they will be able to retain their valuable properties and nutritious juice better than medium-sized pieces.
Step 3
Put the meat cut into portions in a saucepan, add all the necessary barbecue seasonings one by one so that the meat absorbs the flavor of each seasoning, salt and pepper and mix well.
Step 4
Add a few cloves of finely grated or garlic cloves to the meat.
Step 5
Knead the meat as a dough for a few minutes, so that everything is evenly mixed, then pour the marinade on the kebab and put the marinate in the refrigerator for six hours.
Step 6
After the kebab is marinated, put each piece of meat on a skewer and cook on smoldering coals until golden brown, turning evenly. You can make sure that the kebab is fried by making an incision with a knife. If the meat is pinkish or has a lot of juice, then it is not ready yet.
Step 7
To prepare the side dish, wash the vegetables (tomatoes, red or yellow bell peppers) and grill them whole on a skewer. Vegetables are ideal with pork kebabs with vinegar as a side dish.
Step 8
On a plate with vegetables, put lettuce leaves on it - ready-fried meat, garnish with herbs and add mayonnaise or ketchup or any other sauce to taste.
