Pork kebab is always popular among lovers of relaxation in the lap of nature. Due to its high fat content, this meat is ideal for charcoal cooking. Pork kebab turns out to be extremely juicy and aromatic even without a special marinade. To make the dish also original, add oranges to it.
It is necessary
- Serves 4:
- - 1.5 kg of pork pulp;
- - 4 onions;
- - 3 oranges;
- - 250 ml of sparkling mineral water;
- - black and red ground pepper;
- - 5 bay leaves;
- - salt.
Instructions
Step 1
Wash and clean the meat from tendons and excess fat. Cut the pork into small cubes - five by five centimeters. Place the meat in a saucepan or other suitable container and cover with mineral water.
Step 2
Add salt, peeled onions and bay leaves. Season to taste. Keep in mind that the onion heads should be small. Subsequently, they must be strung on skewers. An onion that is too large runs the risk of not baking until cooked through.
Step 3
Wash the oranges. Do not remove the skin from them. Cut citrus fruits into quarters. Add to the pork bowl and mix everything. Place the lid on the container and refrigerate for six hours.
Step 4
Skewer the pork meat, alternating with onions, bay leaves and orange quarters.
Step 5
Fry the dish over hot coals until golden brown. Turn skewers periodically during cooking. Always fill the tongues of flame with water. Check the readiness of the meat with a knife. To do this, make a small cut in the pork. If the leaked juice is light - the dish is ready, pink - hold it over the coals a little more. The original kebab is ready! Oranges will give pork a special aroma and taste.
