Ingredients for the preparation of pork skewers on mineral water
- Pork (loin or neck) 3 kilograms
- Onion 1 kg
- Mineral water (sparkling) 1 liter
- Vegetable oil 2 tablespoons
- Salt to taste
- Ground black pepper to taste
- A mixture of spices for barbecue to taste
- Main Ingredients: Pork, Onion
- Serving 8 servings
- World Cuisine
Inventory:Knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Deep pan with a lid, Tablespoon, Refrigerator, BBQ, Charcoal - 2.5 kg, Newspaper or cardboard, Matches, Skewer - 8 - 9 pieces, Tray or large flat dish
Cooking pork skewers on mineral water:
Step 1: prepare the meat.
First of all, we choose pork. The best option is a neck tenderloin or loin. These pieces of carcass are soft, with thin layers of fat, and due to this, the kebab in any case will turn out juicy, even if you overexpose it on fire.
After the choice is made, wash the pork under cold running water and dry it with paper kitchen towels.
Then put the meat on a cutting board and clean it of a thin film and small bones that could remain on the pork carcass during chopping.
Then cut the pork in slices in thick slices. from 4 to 5 centimeters and shift the slices into a deep bowl or pan. It is desirable that the dishes for pickling were glass, clay or enameled.
Step 2: prepare the onion.
Now we clear a kilogram of onion from the husk, rinse it under cold running water and dry it with paper towels.
Then, in turn, put the onions on a chopping board and cut: in rings - if you want to fry meat with onions, half rings or large cubes - if onions will be used to prepare other dishes.
Step 3: pickle the meat.
We shift onion slices into a pan with meat. We put salt, ground black pepper, a mixture of spices for barbecue to taste there and mix these products with clean hands so that the spices lay flat on the pieces of pork.
Then fill the meat with mineral sparkling water, the liquid should cover it completely. Then we cover the pan with a lid and put in a refrigerator or a cool place for 12 - 15 hours.
Step 4: prepare the pork skewers on the mineral water.
After the required time, we take out the pot with pickled meat from the refrigerator and carefully drain the remaining mineral water from it.
Then mix the meat with two tablespoons of vegetable oil.
After that we string 5-6 portion pieces of pork on each skewer, leaving between them a free space of 5 millimeters in length.
If you chopped onion rings, then it can be alternated with meat. If the vegetable was chopped finely, it is better to remove its slices so that they do not burn during frying.
Now we put the skewers with meat on the brazier burning with heat so that they lay tight to each other.
The distance between the barbecue and smoldering coals should be at least 12 - 15 centimeters.
If gray smoke appears during frying, sprinkle meat and coals with plain or mineral water, thus reducing the fire in the barbecue.
For all the time of frying we turn the skewer from side to side no more 4 - 5 times so that the pork does not become dry.
If the meat is aged in the marinade for 12 - 15 hours, then it will take to cook it no more than 25 - 30 minutes.
You can check its readiness with a kitchen knife. Just make an incision on one piece of pork. Flowed transparent juice - kebab is ready.
We shift the skewers to a tray or a large flat dish and serve aromatic dishes to the table.
Step 5: serve the pork skewers on the mineral water.
Mineral pork skewers served hot. It is served along with fresh herbs: dill, parsley, cilantro, onion and basil. Also on the table put fresh vegetable slices and pickles. Very often sauces based on tomatoes, pomegranate juice or salad pepper are prepared for this dish. As you know, pork is fatty meat and rich in protein, but it does not have fiber. Therefore, an indispensable attribute of this dish is bread or pita! Enjoy it!
Enjoy your meal!
- It’s worth preparing the barbecue 1.5 to 2 hours before the preparation of barbecue, its heat should be at least 300 degrees Celsius.
- Kebabs can be cooked on charcoal or wood. If you have chosen the second option, then do not forget that you should not use softwood. They give the meat an unpleasant odor. It is forbidden to make a fire from dry branches of mountain ash, aspen, oleander and poplar. They contain poisonous oils. Also, do not use rotten or damp wood, this will make the fire smoke very much.
- In order for the coals in the brazier to not ignite so strongly and at the same time give an even heat, you can sprinkle them with 2-3 handfuls of salt.