A dish like barbecue is associated with going out into nature with friends, fresh air and pleasant company. In order to end up with a wonderful, tender kebab, the meat for it should be prepared in advance. For example, marinate in kefir.
It is necessary
-
- pork neck 1.5 kg;
- kefir 3, 2% 500 ml;
- granulated sugar 1, 5 tsp;
- onions 5-7 pcs;
- salt;
- pepper.
Instructions
Step 1
Prepare the meat. If you are using frozen pork, defrost it well beforehand. Then rinse in cold water and pat dry with paper towels. Chilled pork also needs to be rinsed thoroughly. Cut the meat into large pieces. If you wish, you can make small ones - this way it will fry faster, but it will be slightly dry. Large chunks will keep all the juice inside. Place the pork in a large saucepan or bucket.
Step 2
Peel the onions. Take half and chop it finely. You can use a blender or a coarse grater. Transfer the onion to the pork, add salt and black pepper to taste. Stir the contents of the pot thoroughly. If desired, you can add any other spices and seasonings.
Step 3
Start adding kefir. It is important not to pour it in immediately, but add it gradually. At the same time, constantly stir the meat, allowing the pork to absorb the fermented milk product. Pay close attention to the level of kefir in the pan - it should not pour over the meat, that is, there should not be a layer of kefir on top of the pork. Add about one and a half teaspoons of granulated sugar and stir the meat.
Step 4
Cut the other half of the onion into large rings and place on top of the pickled pork. Due to the fact that there is no kefir on top, the onion will not sour and will not become too soft, but will only acquire the desired aroma.
Step 5
Place the lid on the marinated pork saucepan and let it sit in the room for an hour. After that, put it in the refrigerator overnight (it takes about ten hours to marinate). If you didn’t do barbecue on the eve of the trip, but started marinating on the same day, then do not put it in the refrigerator, but just let it brew at room temperature for three to four hours.
Step 6
Skewer the meat before frying, alternating with the large onion rings added at the end. You can also use a wire rack, with the onion rings on top of the pork and between the pieces.
