Juicy and aromatic pork kebab is a classic dish for a summer picnic. Neat pieces of meat are soaked in a marinade, the usual ingredients of which are vinegar and onions. Try an alternative kebab marinade recipe to take on new flavors for this traditional dish.
It is necessary
- For 50-70 portions of barbecue
- - 5 kilograms of pork;
- - 1 ¼ cup apple cider vinegar;
- - 1 ¼ cup ketchup;
- - 1 ¼ cup soy sauce;
- - 240 ml of pineapple juice;
- - 2 tablespoons of chili oil;
- - 2 tablespoons of chili and garlic paste;
- 1 3/4 cups brown sugar
- - 1 large head of garlic;
- - ¼ teaspoon of cumin;
- - 2 tablespoons of cornstarch;
- - ¼ a glass of warm water;
- - salt and pepper;
- - skewers / bamboo sticks
Instructions
Step 1
One of the main secrets of a good pork kebab is the choice of the necessary pieces - cuts, the right combination of meat and fat. Too lean meat will be dry, it will not be able to absorb enough flavor, excessively fatty - very heavy food. A great shish kebab is obtained when 6 pieces of lean pork have no more than 2 and no less than 1 - fatty. When buying meat for a shish kebab, do not immediately take 5 kilograms of neck or sirloin, take 2 kilograms of fillet, 2 kilograms of the shoulder and 1 kilogram of brisket.
Step 2
Cut the meat into equal cubes with a side of 3-4 centimeters. Place the pork in a colander, rinse, let the water drain and then dry the pork.
Step 3
Pour vinegar, ketchup, soy sauce, pineapple juice (make sure it is sugar-free), chili oil and paste, 1 cup brown sugar, peeled garlic, cumin, a little salt and pepper into the blender bowl. Whisk the marinade with a blender. Try it for sugar, salt and pepper. Correct if you don't like the taste.
Step 4
Place the pork in a bowl and add the kebab marinade. Stir well so that the marinade covers each bite. Cover the bowl with cling film and refrigerate for a few hours.
Step 5
Remove the meat from the refrigerator. Drain the marinade into a saucepan. Toss the cornstarch with warm water. Bring the marinade over medium heat until boiling, add the remaining sugar and diluted starch. Stir and cook the marinade in half.
Step 6
String the kebab onto the skewers. If they are made of wood or bamboo, soak them in water for 20-30 minutes so that they do not catch fire from the heat. Fry the kebab on the grill or grill, periodically brushing it with boiled marinade. This technique will give the kebab a beautiful crispy golden crust.
