Pork marinated in mayonnaise produces a very tender shashlik-like soufflé. The mayonnaise marinade keeps the meat from drying out during cooking and makes it juicy.
It is necessary
-
- Pork neck - kg;
- mayonnaise - 300 ml;
- onions - 5 pcs.;
- salt
- pepper.
Instructions
Step 1
Rinse chilled pork thoroughly in cold water and pat dry with a paper towel. Frozen - defrost, drain, wash and dry. Use a sharp knife to cut the meat into small pieces and place in a saucepan of the correct size. In pieces, how big to cut the meat - decide for yourself. But, the more they are, the longer it will take for pickling and subsequent cooking.
Step 2
Season with salt, pepper, stir and let stand for 10-15 minutes. Then add mayonnaise and stir again. The pieces of meat should be evenly coated with mayonnaise, but not "drown" in it. To determine if you've put enough salt and pepper in your meat, taste the marinade. It should be at the same time sour from mayonnaise, hot from pepper.
Step 3
Cut the onion into wide rings. Stir the middle of the onions and half of the chopped onion with the meat. Place the remaining rings on top - they will be needed for frying. Cover the shish kebab with a lid and let stand at room temperature for 1-1.5 hours, then refrigerate and marinate for about 10-12 hours. You do not need to put it in the refrigerator, then the marinating time will be 3-4 hours. You may not marinate the meat, if it is fresh and of good quality, you can cook it right away. However, the longer the pork is marinated in mayonnaise, the softer it will be and the faster it will cook.
Step 4
Skewer the meat, alternating with the onions.
Step 5
Fry until tender. To determine the readiness of the kebab, make an incision in one of the pieces with a sharp knife. The finished meat will have a clear juice. To prevent pork from turning out dry and not burnt, during frying, periodically water the kebab with water, wine, kvass or beer and turn the skewers.
