Marinade for pork shashlik with onions and vinegar
Origin of the recipe
In Soviet times, fresh meat was mostly available at the market, while frozen meat was sold in stores. But even frozen meat can be used to make tender and delicious shashlik if marinated properly. This marinade recipe was simple but, like many Soviet dishes, very reliable. Delight your friends at a picnic by preparing an authentic Soviet shashlik with pork and onions.
What do you need for cooking?
Ingredients
-
Pork neck
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Onions
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Garlic
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Carbonated water
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Vinegar 9%
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Bay leaf
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Salt
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Coarsely ground pepper
Kitchen utensils
- Knife
- Board
- Bowl
- Skewers
- Barbecue
- Pelvis
Step-by-step recipe
Step 1:
Cut the meat into pieces approximately 3 x 3 cm.
Step 2:
Cut the onion into not very thin rings.
Step 3:
Place the first layer of onions in a large, deep container, squeezing them with your hands to release juice.
Step 4:
Place the bay leaf, salt and pepper.
Step 5:
Place the first layer of pork neck, salt and pepper.
Step 6:
Repeat layering, starting with the onion.
Step 7:
Grate the garlic on a coarse grater, place it in a container, fill it with sparkling water, add vinegar and mix well.
Step 8:
Pour water, garlic and vinegar over the meat, distribute the liquid with your hands without mixing the layers.
Step 9:
Cover the meat with a plate and lid and place in a cool place to marinate for 5 hours.
Step 10:
Place the meat on skewers and grill.
Cooking tips
Take the part of the pork neck that is closer to the head – it is softer and juicier.
You need half as much onion as meat.
Add one bay leaf per kilogram of meat.
You can use regular water, but carbonated water makes the meat juicier.
Be sure to clean the meat thoroughly of the onion, otherwise it will burn and spoil the taste.
