Ingredients:

• pork neck - 1 kg
• juicy tomato - 2 pcs.
• soy sauce - the same amount as juice in tomatoes :)
• honey, starch, ground paprika, ginger juice
• sweet pepper, garlic
• Sesame oil

• squeeze the juice from the tomatoes, strain
• add soy sauce as much as juice or to taste
• Now add honey, paprika and starch to taste
• heat the marinade until thick and set aside to cool
• when it cools down, put pieces of meat in it and leave to marinate for 2 hours
• finely chop the pepper and garlic for sprinkling
• string the meat onto skewers, sprinkle with finely chopped vegetables
• fry over low-hot coals, periodically basting with the remaining marinade

Hello, barbecue masters! I think many people love pork neck kebab! He's just wonderful with simple ingredients- this is onion, salt, pepper and a little mineral water! But I read all sorts of cookbooks, yes online magazines :) and for a long time I have been haunted by Stalik Khankishiev’s recipe Pork neck kebab in enveloping marinade. This recipe has a distinctly Chinese flavor, in my opinion. I had to deviate a little from the original because I was preparing it quite far from the big city and simply did not find leeks, but hot peppers I replaced the chili with Bulgarian simply because, well, my family doesn’t eat spicy things. I don’t just cook for myself :) I also allowed myself unprecedented audacity and added one ingredient to the original - ginger juice. In my opinion, it doesn't interfere at all with the rather classic Asian notes.

Looking ahead, I will say that preparing the marinade is quite a tedious task. Here you will need to grate the tomatoes, strain, and then heat, then cool. In general, you will have to bother. And in the end, as always, you will find out whether the game was worth the candle or not, plus some corrections and notes from me. So let's get started!

Let's sum it up! The very first thing I would like to note is that I did not like the taste of honey in the kebab. I wouldn't add it. Because of it, problems arise with burning this time and, to be honest, so far I have only one meat dish I liked its sweetness - it's chicken with teriyaki sauce. In other cases, it’s kind of an acquired taste. If, on the contrary, you like a sweetishly spicy taste in meat, then you should pay attention to the following points: the size of the pieces of meat - they should be small so that they have time to cook without burning on the outside (Stalik writes, on the contrary, that the neck must be cut into large pieces, but I think on the contrary), attentiveness - you need to be constantly on alert and quite actively turn the skewers, temperature of the coals: cook on not very hot coals, then the risk of burning the dish will be less. In addition, I note that the sprinkles that we prepared at point 9 still burned.

So, in my opinion, the nervous cost of the recipe :) was not justified! But this is purely for my taste! No, the kebab is edible and tasty, but the taste of honey is not my thing! It’s up to you to decide for yourself whether to cook it or not.

The “barbecue season” has begun: anticipating the pleasure of a meal in nature, we carefully marinate the meat, trying to prepare the most delicious barbecue, and thereby surprise our friends and family. How not to make a mistake and make a really delicious and appetizing pork kebab and what is the recipe for marinade for pork kebab? Read about it in our recipe.

Choosing meat for pork shish kebab

For pork shish kebab, you should buy a neck or neck – this shish kebab will be the softest and juiciest. However, loin, loin, and brisket are also great.

Do not buy shoulder meat or ham for making barbecue - the dish may turn out dry and tough.

There should be little fat in the meat, but it must be present so that the meat does not turn out too dry.

For any kebab, including pork, it is better to choose chilled rather than frozen meat, but in the case of pork, the frozen version is still allowed, only then special attention must be paid to defrosting it: defrost at a temperature no higher than +5 - in the refrigerator. The slower the meat is defrosted, the better it will retain its taste and nutritional qualities.

If you defrost pork in the microwave or at room temperature, the kebab will turn out tough, tasteless and dry.

Of course, to choose chilled meat It's also best to do it responsibly - it should be fresh, and that means smelling good and an even pink color.

Quick marinade recipe for pork shish kebab

There is an ocean of options for marinades for pork kebab. These are simple combinations, such as lemon juice with onions and peppers, and marinades, sauces and coatings made from exotic fruits and a wide variety of spices. The easiest option is to use lemon juice, onion and your favorite spices suitable for pork. Almost everything is suitable for marinating this meat: fresh herbs, spices, adjika, fruit juices, and wines.

Options for marinades pork kebab(for 2 kg pork):

• 6 large onions, 2 tbsp. herbs (cilantro, marjoram, basil, sage, etc.), 1 tsp. coarse salts, red and black ground pepper– marinate for 6-12 hours;
• 5 large onions, 100 ml water, 3 tbsp. chopped parsley, 2 tbsp. chopped cilantro, ½ lemon (juice), 1 tsp. coarse salt, ground coriander, ground nutmeg, red and black pepper - marinate for 3 hours;
• for 1 kg of pork: 2 red onions, 1 bunch of herbs (for example, basil + sage or other options to taste), 0.5 cups of dry white wine, 2 tbsp. olive oil, 1 tsp. sugar, coarse salt, black pepper - marinate for 3-5 hours;
• for 1 kg of pork: 1 onion, 1 clove of garlic, 250 ml of natural yogurt without additives, 1 tsp. ground ginger, coriander, cumin, sugar, 1 tbsp. chopped cilantro, 1 pinch of cardamom, red pepper, salt - marinate for 3 hours.

Cooking pork shish kebab - steps

So, you have chosen good meat and decided on the marinade. The next thing to do after defrosting the meat is to cut it. As a rule, for barbecue, pork is cut into cubes of about 3-5 cm, then put in the marinade and kept for the required time.

The younger the pork, the less it will need to be kept in the marinade.

You can also marinate pork, in addition to the options listed, in beer, fresh fruit and vegetable juices, kvass, kefir, mayonnaise, vinegar (this meat turns out less juicy).

Many cooks do not add salt to the marinade, believing that it makes the meat tough. Often shish kebab is salted when served ready-made.

As for the firewood for the coals over which the barbecue will be cooked, it can be anything - aspen, birch, apple, cherry, rowan, linden, etc. You can buy ready-made coals.

When frying, the kebab should be turned regularly and evenly, and periodic sprinkling with marinade or a mixture of water and wine will give it special juiciness.

We have collected for you the most delicious and at the same time simple options cooking pork shish kebab.

Pork shashlik recipe in tomato

You will need: 2 kg of pork pulp, 2 onions, 1 bunch of fresh herbs, 2 tbsp. tomato paste, 1 tbsp. ground paprika, red hot pepper to taste, ground coriander, black pepper.

How to cook pork shish kebab in tomato. Finely chop the greens, cut the onion into half rings. Cut the meat into 2 cm pieces, place in a deep bowl, add herbs, onions, tomatoes, spices, pour in 1 glass or as much as needed to cover all the meat with the marinade of chilled boiled water, mix, do not add salt, leave in the marinade overnight. 2 hours before cooking the kebab, you can add salt to the marinade. Thread the pork onto skewers tightly and fry over the coals.

You can determine the readiness of the kebab by cutting the largest piece of meat with a knife - clear juice should stand out.

Quick pork kebab recipe

You will need: 2 kg of pork neck, 1 kg of onions, 5 bay leaves, 1 tsp. ground black pepper, 1 pinch of saffron, salt.

How to cook a quick pork kebab. Cut the meat into portions, place in a vat for marinating, grind the onion in a meat grinder and add the porridge to the meat, pepper, add saffron, bay leaf, salt, mix everything properly, let marinate for 10-15 minutes, thread on skewers and fry the kebab as usual way.

Pork shashlik recipe in champagne

You will need: 2.5 kg of pork neck, 1 bottle of dry champagne, 5 onions, spices and seasonings to taste, salt.

How to cook pork shish kebab in champagne. Cut the meat, chop the onion into rings, place them in enamel dishes, season with spices, add salt, pour in champagne, stir, marinate for 1 hour. Cook shish kebab over coals.

Pork shish kebab in milk marinade

You will need: 1 kg of pork with lard, 5 cloves of garlic, 2 glasses of milk, 1 each bell pepper, tomato, onion, carrot, 4 tbsp. sugar, black pepper.

How to make pork kebab in milk. Pour milk into a saucepan, add ground black pepper, salt, sugar, simmer for 10-15 minutes over low heat, let cool. Cut the pork into pieces, rub with salt and garlic, put in a milk marinade, and leave for 4-5 hours. Thread the meat onto skewers, alternating it with pieces of sweet pepper, onion rings, slices of tomatoes and carrots, fry the kebab, periodically pouring milk marinade over it.

Spicy pork shish kebab recipe

You will need: 1 kg of pork pulp, 2 chopped bay leaves, 4 tbsp. olive oil, 4 tsp. paprika, 3 tsp. ground cumin, 2 tsp. chopped basil and coriander seeds, ½ tsp. ground ginger, to taste - ground cinnamon, ground nutmeg, hot red pepper, freshly ground black pepper, salt.

How to cook spicy pork kebab. Rinse the meat, dry it, cut into cubes. Stir in paprika, cumin, coriander, ginger, basil, bay, cinnamon, black and red pepper, olive oil, nutmeg, and salt. IN spicy mixture add pieces of meat and mix. Leave the meat covered in the cold for 8-12 hours, during which time stir several times. Thread the pork onto skewers, fry over coals until cooked, and when serving, sprinkle with lemon juice.

Subtleties of cooking pork shish kebab

• Do not cut the meat too finely - the kebab will turn out dry, because... the meat will lose its juices;

• Do not turn the skewers over the coals too often - the meat may dry out;
• Do not allow flames to appear;
• If, when frying over coals, juice is released from the meat and drips onto the coals, then the kebab must be periodically sprinkled with marinade, otherwise the meat may dry out.

Last summer I butchered kebabs in a pork bucket. Added spices, mayonnaise, chopped onions, garlic. First, the slices of meat lay in egg yolk and white, then they were placed in a bucket. We marinated in the cellar for three days, as it was at the beginning of the first days of June, the postman brought the pay, and I buzzed for three days, having slept through the abuse of alcohol, I remembered about the barbecue in the cellar, took it out with shaking hands, as usual after gatherings, lit the grill , sent to jail. Honestly, the softness was excellent. The aroma pervaded the entire outskirts. Here my neighbor, my drinking buddy, two houses away even showed up at me. Everything was as it should be, he brought bread with him and two half-liter shells to boot. I really didn’t expect such a combination, also nature, the weather didn’t let us down, after two more the neighbor was swept away by two, and then it was midnight. You need to add mayonnaise and garlic to the pork and marinate for 48 hours. Thank you!

A woman and a kebab are very compatible. You just need to know how and love to cook. I cook the shish kebab entirely myself. For pork you need a lot of onions cut into rings. barbecue seasonings, salt, mineral water and I also add pickled tomatoes - it turns out very tasty.

I PREPARED A SHASHLIK FROM THE NECK AND MARINATED IN LEMON AND KIWI JUICE AND SPICES—DELICIOUS!

For kebabs, I always buy only the best meat (Ramen delicacies are my favorites) and marinate it in soy sauce and lemon juice - the kebabs come out soft, tender and very tasty.

There is a marinade in milk here, tell me, is it delicious?

A woman and a kebab are quite compatible. For the first time in my life, I cooked kebab myself using the simplest recipe from this site with marinating for about 12 hours. Everything turned out very wonderful! The main thing is good meat and the right recipe!

thanks for the recipes! I'll experiment! my children love it when I cook something interesting! I’m pleased and my wife is resting!

Pork neck can be prepared according to different recipes. Dishes made from it will turn out juicy if you cook the pork neck in a whole piece. And different shades of taste of the neck can be obtained using different types of marinating pork meat.

I want to offer you a few pork neck recipes whole piece: pork neck baked in the oven, pork neck in a baking sleeve, pork neck baked in foil, steamed pork neck in foil, pork neck baked in a slow cooker, stuffed pork neck and marinades for pork neck.

Pork neck is very tender pork meat from the neck of the animal with streaks of fat. The shape of a piece of pork neck resembles a thick loaf of sausage no more than 30 cm long. This is a harmonious combination of tender meat without pumped up muscles and veins with fat. When choosing a pork neck, you need to pay attention to the color of this fat; it should be white or white-pink (in no case yellow!). Just right choice pork neck will provide you with a very tender and juicy dish made from pork meat that melts in your mouth.

The choice of a piece of pork neck is made, let's start marinating it.
You can marinate a pork neck, just like pork shish kebab. different ways. This will give the meat additional juiciness and flavor.

Marinade for pork meat (pork neck):

1. The easiest way to marinate pork neck and giving the meat the aroma of spices and herbs: a piece of pork neck (pulp) weighing 800-1300 g is rubbed with a mixture of salt, crushed garlic, peppers and dry herbs (basil, thyme, rosemary, thyme, oregano are suitable for pork - choose to your taste!) . Place to marinate in the refrigerator for several hours.

2. Onion marinade: coarsely chopped onions are ground with salt (the onion juice is released better this way) and pork, rubbed with spices and herbs with garlic, is covered with onions and marinated in the cold for several hours, or overnight.

3. Marinating meat with tomatoes, onions and lemon juice : V onion marinade, add the juice of half a lemon, 2-3 tomatoes, cut into thin slices, 1 tablespoon vegetable oil. Marinate for several hours in a cool place. I used this marinade when preparing

4. Marinating meat in wine : Add 1 glass of any wine to any of the pork marinades described above. Marinate the pork neck for at least 2 hours; you can leave it in the refrigerator overnight.

5. Marinating meat in mineral water : Salt the pork neck well, rub with garlic, spices and herbs. Mix 1 bottle of sparkling water such as Arkhyz or Bon Aqua with the juice of one lemon and 2 tablespoons of vegetable oil. Pour the soda water marinade over the pork neck and let it sit in the refrigerator for several hours.

6. Beer marinade for pork. Rub the pork neck with salt, spices, and garlic. Pour in one bottle (0.5 l) of beer. Marinate for 2 hours.

7. Pork marinade - soy sauce . Pour the pork neck grated with garlic and spices (without salt) soy sauce for 1.5-2 hours.

8. Pork neck in mustard sauce . Mustard marinade for pork: mix 3 tablespoons of sour cream (mayonnaise if you like) with 2 tablespoons of mustard and 2-3 chopped garlic cloves. The neck is coated with mustard marinade (if sour cream is used, it is first rubbed with salt) and placed in a cold place for 2 hours, or preferably overnight.

9. Just like shish kebab, pork neck can be marinated in kefir-onion marinade, and even with kiwi . To do this, mix 0.5 liters of kefir with 7 chopped onions (grind the onion with salt until the juice appears) and 3-4 kiwi puree. Rub the pork neck with salt, spices and pour kefir marinade. Marinate for several hours at room temperature, as kefir requires heat to marinate meat. If you leave the pork to marinate overnight, then put it in the refrigerator.

The meat has been marinated (or simply salted and peppered), now all that remains is to choose how and how to cook the pork neck.

Yes, I would like to note that a piece of pork neck You can stuff or stuff it before marinating. To stuff the pork neck, make deep cuts with a knife and stuff the pork with long sticks of carrots, cloves of garlic or prunes. To prepare stuffed pork neck, make cuts across the piece, without cutting to the very end. It turns out to be a book with pages. The thickness of the neck pieces is approximately 1.5 cm. In these pages we insert minced meat (filling) from chopped dried apricots, prunes, walnuts and herbs. Honestly, the filling can be anything, it all depends on your imagination. You can, for example, chop the greens and mix them with grated cheese. Or you can simply place slices of cheese or vegetables (zucchini, eggplant, tomatoes) between the meat sheets. Before stuffing or stuffing the pork neck, a whole piece of pork (or each cut piece) is rubbed with salt and spices. If you use a thick marinade, such as mustard, then the pieces can be coated with marinade. After stuffing, coat the entire piece of pork neck with marinade (sauce). Secure the cut pieces with wooden skewers or toothpicks so that the piece appears whole and does not fall apart.

Pork neck recipes:

Whole piece of pork neck baked in the oven cook in a preheated oven at 180 g for about 1 hour (plus or minus 20 minutes, depending on the weight of the piece of pork neck). It is more convenient to bake the neck in a deep baking pan or baking dish, laying out a piece of pork along with the marinade sauce. If marinade was not used, then simply add broth or water and wine into the form in which you are preparing the dish. The readiness of baked meat is determined by the color of the juice released when the piece is pierced with a knife. Meat juice should be clear, without blood. While cooking the pork neck in the oven, you need to baste it several times with the released juice.

Pork neck in a baking sleeve baked at 180 degrees. Cooking time is the same as the previous method. This option for roasting meat is convenient because the fat does not splatter during baking, and the meat is cooked in a unique microclimate, maintaining its juiciness. A piece of pork neck is placed in a sleeve (with marinade if desired) and tied on both sides. At the end of cooking, a beautiful soft crust will form. If you want to achieve a darker crust for the baked meat, then at the end of cooking, cut the sleeve on top and keep your piece of pork in the oven for another 10-15 minutes.

Pork neck baked in foil - another way to prepare juicy pork. A piece of pork neck with sauce or vegetables from the marinade is placed on a sheet of foil, wrapped and baked in a well-heated oven. Baking temperature 180 degrees, the same time as when cooking the neck in the oven. To obtain a golden brown crust at the end of cooking, the foil is unrolled and the dish is cooked for another 10-15 minutes.

Steamed neck recipe. You can steam the neck in two ways: cook it as a whole piece directly in a steamer, pressure cooker or slow cooker, or wrap the neck in foil and steam it in it. Steaming pork neck time is 40-60 minutes depending on the size of the piece.

Pork neck baked in a slow cooker. The recipe for making a neck in a slow cooker is similar to , described by me earlier. The “baking” mode is turned on for 60 minutes, the pork neck is laid. You can add half a glass of water or the marinade in which the neck was marinated. Prepare with the lid closed. After 30 minutes, turn the piece of pork neck over to the other side and continue cooking. At this point, you can put chopped mushrooms in the free space and add cream.

Pork neck pork in a slow cooker can be prepared in another way, for example, as in this video recipe for the Brand multicooker:

for Panasonic multicookers and other models without the “frying meat” function, fry a piece of meat with added butter in the “baking” mode for about 10 minutes and switch to “stewing” for 2 hours.

Pork neck baked in a slow cooker with sauerkraut.

What is a multicooker and what capabilities does it have?

The neck is prepared in the “baking” mode for 60 minutes, just like the previous recipe. After 30 minutes from the start of the cycle, a piece of neck is turned over, 500 g is added sauerkraut into the free spaces of the multicooker bowl and 1 tablespoon of melted or butter. The lid closes and the dish continues to cook until the signal. If after the signal the cabbage seems a bit harsh to you or you want more from it delicate taste, switch the multicooker to stewing mode. This recipe is similar to Hungarian pork neck, the difference is that it is prepared as a whole piece.

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The season of shashlik and barbecue begins. The video recipe for pork neck and vegetables fried on a barbecue and the intricacies of cooking were shared by the chief editor of the culinary magazine Nikolai Baratov:

I would be glad if the pork neck recipes are useful to meat eaters and pig lovers! 😉

Here's another original meat recipe for you.

Enjoy your creativity with Anyuta and her Notebook! See you again!

P.S. If the network is busy, you may not be able to access it, just try again several times :)

There is an opinion about what to do good kebab only men are capable. But it is not so. Gender has absolutely nothing to do with it. In order for such a dish to turn out truly tasty, it is necessary to correctly perform each stage of the cooking process. Particular attention should be paid to how to cut meat for kebab. There are many points in this matter that you should know about before getting started.

The process of preparing shish kebab includes several mandatory steps:

• selection of main components;
• grinding products (slicing);
• preparing them for work (marinating);
• placing the workpieces on skewers;
• direct frying.

Each of them is important in its own way and requires appropriate attention. However, some believe, for example, that it is absolutely unimportant how to cut the meat for kebab. However, this process has its own subtleties.

Not every cut piece is suitable for barbecue. True professionals pay special attention to the shape of the workpiece. Ideally, the pieces will be cut into cones. This will make it easier to place them on the skewer and will further promote good frying. But before deciding how to cut meat for kebab, you need to prepare all the necessary tools for this. Typically in such cases it is required:

1. Sharp knife. It is desirable if it has a wide, even blade without any serrations. Tools with a grooved blade are not suitable for this.
2. A wooden cutting board with a special groove for collecting liquid. After all, when cutting meat, juice will definitely come out of it. It is undesirable for it to accumulate on the surface. If you don’t have one, then you can take an ordinary wooden board. In any case, it must first be rinsed with cold running water. This way it will absorb less meat juice.

Having everything you need, you can safely get to work.

Main Ingredient

Before deciding how to cut meat for shish kebab, you must take into account exactly what product will be used for this. For example, it is best to choose tenderloin from beef or pork. The situation is different. Here it is better to use neck meat for barbecue. This is meat located along the ridge. You need to take exactly the part that is located in the neck area. Anything that goes lower along the back will, of course, also work. But in this case, you will have to spend extra time to cut off a large amount of fat that is located nearby. It’s better not to take the back part at all. From which it is located, the kebab will turn out dry and not juicy. You need to understand this and not make mistakes. Lamb is a completely different story. Here, of the entire carcass, only the tenderloin, loin or hind leg is suitable for making barbecue. But it’s better to save the popular spatula for another dish. When the issue with meat is finally resolved, it will be possible to proceed to the next stage.

The secret of marinating

It is known that the use fresh meat does not guarantee that the kebab will turn out soft and juicy. Even inexperienced housewives know that the main product must first be subjected to additional processing. This refers to the marinating process. First you need to understand why it is needed. Here it is worth remembering your chemistry lessons. After all, it is known that meat mainly consists of proteins (elastin, collagen and reticulin). During heat treatment it partially softens. But this process works best under the influence of acid. In such an environment, the protein gradually becomes loose, which means it will be able to retain juice and turn out soft after frying. In practice, marinades prepared on the basis of:

• kefir;
• guilt;
• mayonnaise;
• vinegar;
• mineral water.

Everyone chooses an option to their own taste. But most often they use a method for which it is necessary: ​​for 1.2 kilograms of meat (for example, pork) 8 grams of sugar, 3 onions, salt, 60 grams of vinegar and any spices.

Everything is done very simply:

1. First, wash the pork and lightly dry it with a napkin to remove excess moisture.
2. Then we cut the meat into kebab, taking into account the advice of professionals regarding the shape and size of individual pieces.
3. The preparations must be sprinkled with spices and left for 10 minutes so that the meat can be thoroughly saturated with them.
4. Add chopped onion, sugar and vinegar diluted with water in a ratio of 1:2.

The meat should lie in this marinade for at least 9 hours. Only after this can you start frying.

Important details

Experienced housewives know how to properly cut meat for kebab. Beginning cooks who want to master the art of preparing this dish need to pay attention to several important points:

1. You should only use sharp tools. You can correctly divide the meat into pieces with a well-sharpened knife in your hands. With its help, you can easily cut off excess fat, films and tough tendons.
2. The workpieces must have the optimal size. Any deviations in one direction or another negatively affect the quality of the finished product.
3. Use the same cutting method for all types of meat. The exception is beef. Due to its long, rigid fibers, it requires an individual approach.
4. Remember that a kebab made from six pieces of meat is considered ideal. Practice shows that this amount is considered optimal for this dish.

If all these points are taken into account, then about quality ready-made dish you don't have to worry. All that remains is to follow all the rules for frying meat over an open fire.

Cutting rules

The preparation of each dish has its own subtleties. For kebab, they mainly concern the method of cutting the main product. The same question always arises here. Very often, novice cooks are interested in how to cut meat for shish kebab: lengthwise or crosswise. The answer to this question is ambiguous. It would seem that everything is clear here. Dividing into pieces must be done taking into account the bite line. Therefore, almost all types of meat intended for barbecue are cut crosswise. Then it is placed on a skewer along the fibers. This is the only way the finished product can turn out quite juicy and truly soft.

If you do the opposite, then it will be difficult to bite off a whole piece, since the meat itself will gradually shrink during the frying process. The kebab will turn out tough and tasteless. Although, using pre-marinating, the meat can be chopped in any direction. The exception to this rule is beef. It only needs to be cut across.

Piece size

In order to ultimately achieve the desired result, you also need to know what pieces to cut the meat for shish kebab. As practice shows, size plays an important role in this matter.

Experienced chefs are sure that a piece measuring 3 to 5 centimeters is considered optimal. It weighs approximately 30 grams. If you make the workpiece smaller, then when cooked over an open fire it will quickly fry and become dry. It is also undesirable to take large pieces. In the allotted time, they will not have time to properly fry from the inside and will remain raw. If you keep them on the fire a little longer, the surface layers may become heavily charred. This type of barbecue will not please anyone. In addition, you should try to keep the pieces as even as possible. Thin overhanging edges will immediately burn and ruin not only appearance, but also taste finished product. Also, when chopping a whole piece, be sure to cut off the fat. Under the influence of high temperature, it will gradually shrink, releasing fat out. As a result, additional dense tissue will appear on the piece of meat, which will be difficult to chew.

When choosing kebab and pork, the marinade is the most delicious, so that the meat is soft, you must first choose the right pork itself. The carcass has many parts and it seems that any one will do: back or thigh. Others look more at the cost, which is cheaper, because a kebab will require a lot of meat. But why pork, since there is also beef and lamb?

It is easier to marinate pork for barbecue; it is leaner than lamb, softer than beef and takes the marinade well, fries faster. Gives more juice and makes it easier to choose good pork. Gourmets recommend taking the neck. Now the main thing is to marinate it deliciously. Here, not only recipes play a big role, but also the preferences of the owners.

Some people prefer vinegar, others don't want to use it at all. Still others prefer a wide variety of seasonings. Fortunately, pork neck kebab is not difficult to make, especially if you pay enough attention to marinating. After all, well-prepared meat is already 80% of the guarantee that you will get the most delicious kebab from pork. Sometimes the flavors of the marinade are such that you want to eat the meat still raw.

Is it difficult to marinate?

No, most recipes will surprise you with their simplicity and availability of ingredients, small quantities. There are no long lists with dozens of items and rare products. The most expensive thing in barbecue is, of course, the meat itself, and to get a delicious pork barbecue, buy meat for it only in trusted places, you shouldn’t skimp.

Important: Any meat must have its own documents and be checked by a sanitary and epidemiological station. Such guarantees give consumers that the product is fresh, pure, and obtained from an official source.

Meat is expensive, people pay not only for delivery, but also for inspections and certificates. Therefore, it is more expensive in specialized places - large supermarkets, where there is a separate meat department, markets. Buy meat from places where you can trust the sellers.

Vinegar marinade

An easy recipe, how to cook pork kebab by adding vinegar.

What you will need:

Pork cooked for barbecue;
Spices;
Vinegar;
3 medium onions.

Procedure:

First prepare the meat by washing it and cutting it into equal pieces. You shouldn’t remove the bones, it’s better to chop them together with the meat, then gnaw them tastier.

Peel 3 identical medium-sized onions and chop into thin rings. It is more convenient to marinate meat in a deep, large container. Place the meat there first, then the onions, then add the spices.

Separately, dilute vinegar with plain water in a jar, taking the ratio per 100 g of vinegar to 150 g of liquid (if vinegar is 9%). Fill a bowl with water and mix until the meat is completely submerged in the marinade mixture. You can press it down on top with pressure so as not to dilute the marinade too much. Marinate the shish kebab and pork for about 3-4 hours. For example, do it in the morning and let it sit until the evening. Well-marinated meat will be nourished, become softer, and cook faster.

Marinade with kefir

Usually the spices for pork kebabs are quite standard - salt and pepper, rarely anything else. Most gourmets do not advise overdoing it, otherwise the spices will overwhelm the natural meat taste. After all, pork kebab is, first of all, meat. But it is a mistake to believe that good marinade, this is an indispensable addition of vinegar. Here, for example, is an option with kefir.

What you will need:

Pork meat;
Fresh cilantro;
Several bulbs;
Kefir (regular, without additives).

Procedure:

Cooking pork kebab will require care and time. It’s better when the meat is quietly marinated for hours, acquiring new flavors and softness. Many leave it until the morning.

First, prepare the listed ingredients: peel the onion, rinse the meat, chop. You need the onion in rings, the meat as you want, but it’s better to keep the size of the pieces medium. Large ones take longer to fry, but small ones burn faster. Wash the cilantro and chop it too.

For marinating, take a bowl or deep pan. Layer the meat first, then the onion layer, then the cilantro. Salt everything, add pepper. Pour in the kefir last.

You can make several layers, as for a salad, pouring each with a small amount of kefir so that the pieces are filled to the top. Then place in a dark, cool place; this recipe for marinating shish kebab and pork requires daily or overnight infusion.

Marinade with mayonnaise

Everyone chooses their own recipe for making pork shish kebab. Some people like vinegar, even water the finished pieces before eating, others want a minimum of spices in order to feel only fried meat, others like tomatoes and other vegetables, adding them not only by putting them on skewers with meat, but also in the marinade. And here classic recipe, only with mayonnaise.

What you will need:

Pork meat;
Several onions (expect that some go first for the marinade, the other for an appetizer for the finished kebab);
Mayonnaise (if there is 2 kg of meat, then you will need 500 g);
Spices.

Yes, it’s difficult to call such a recipe dietary, however juicy kebab from pork provided.

Procedure:

First, cut the meat, peel the onions and chop them too. Place everything in the pan prepared for the marinade (a bowl will do). Mix thoroughly. Pour in mayonnaise, adding spices. Soaking lasts about a day.

A few tips

How to soak pork kebab, taking into account all the nuances? After all simple recipe it seems only at first. There are several simple tips. For example, take enamel or pottery, aluminum is not very suitable for storing and marinating meat.

It is important to marinate the meat well for pork skewers. Make sure that all the pieces are immersed in the marinade mixture, stir the contents of the pan, check from time to time.

An interesting technique is to place already marinated pieces on skewers. For example, pork for barbecue is usually placed on special metal skewers. In Asia, some people use wooden ones, while the Japanese use bamboo ones. Of course, the glide will not be very good, but before inserting the skewer, you can treat it with a piece of lard or lubricate it with regular oil.

Pork kebab will turn out juicy if you place the pieces tightly, without gaps, it is better to make the pieces the same as possible, without removing the bones. Too large ones take longer to fry, and small ones burn easily.

Do you like roasted vegetables? You should not alternate them with pieces of meat, because the frying time for vegetables is much shorter and while the meat is ready, the vegetables will have time to burn. Therefore, either make separate vegetable skewers, or eat vegetables as a bite.

Pork neck kebab is especially good when the meat is not too burnt. To prevent charring of the pieces, sprinkle them with the remaining marinade as the fat droplets fall onto the fire.

You can only grill shish kebab on hot coals when there is no fire at all! If a light appears, extinguish it immediately. On the grill, place the skewers higher, then the meat will burn less, and turn slowly, otherwise the kebab will be dry.

It’s easy to check the readiness of your kebab: use the tip of a knife to easily cut the pieces and when the juice is clear, it means the meat is ready to eat. If the juice turns pink, it’s too early to remove.

This is how we properly prepare shish kebab from pork. However, these tips will be useful for any barbecue. After all, there is also lamb, of course chicken and even fish.

Wine marinade

You can follow the well-known example of Western chefs who actively add wine and this is a classic recipe for them, because there are special table wines. Here you don’t have to look for a canteen; take it according to your taste. And don’t worry about the alcohol; it will disappear over the fire, leaving only the taste of wine.

What you will need:

Pork meat;
100 ml wine (white, dry is used here);
Coriander – 1 small spoon;
Spices.

Procedure:

First cut the meat, then place it in the container chosen for marinating. Add spices, mix everything, then pour in wine. In order for the meat to “take” the marinade well, you will need a press. There is no need to dilute the wine.

Caucasian marinade

Some fans believe that he is... best recipe pork kebab, especially when the trip is coming soon and there is simply no time for long marinating. Yes, venerable chefs have different opinions about the time, that kebab turns out tasty only with long-term, preferably even daily, marinating. Some chefs are in favor, they say, meat is a complex product that requires care, sequence of actions, and haste only spoils the taste.

If you need to go urgently, you can marinate the meat and take it with you, let it arrive on the road, then fry the kebab not immediately. Other chefs know how to marinate pork deliciously just for quick shish kebab. AND next recipe for such cases.

What you will need:

The pork itself;
Mineral water(carbonated, any, but without salt);
Spices.

Procedure:

Here the marinade for pork kebab can be infused for only 3 hours. First cut the meat, then pour mineral water. All. Now you need to wait 2-3 hours, just the time of the trip, arrangement in the chosen place. Then, just before cooking, add spices and mix.

Marinade and kiwi

Yes, sometimes the ingredients in a marinade can surprise you. They will give the meat a special taste, because the main thing is that the meat is soft and retains its own taste, and of course, juicy. This marinade also does not require a long time and is suitable for any kebab.

What you will need:

Meat;
Kiwi - one is enough;
The bulb is also one;
Red pepper - no more than a teaspoon;
Cilantro (dried only);
Dill (fresh, but dried can also be used);
Coriander (use ground);
Sparkling water (mineral water).

Procedure:

First, cut the onion into medium rings and peel the kiwi into small cubes. Cut the meat, place it in the container chosen for marinating, add all the spices, then the onion and kiwi. Spices as much as you want and fill everything with water. 2-3 hours is enough for delicious kebab.

Mustard marinade

Mustard lovers will love it, because it’s so delicious to eat with meat! Moreover, when studying kebab and pork neck recipe for original cuts or cooking secrets, be sure to look mustard marinade.

What you will need:

Meat;
Mustard - a tablespoon;
Mayonnaise - two large spoons;
5 medium onions;
Black pepper;
One lemon;
Bay leaf;
Salt.

Procedure:

First, cut the meat and remove the excess. Then, having chosen a container for marinating, place it there and add spices. Then comes mustard and mayonnaise. Add onion rings and sprinkle with lemon.

There is little marinade, there is no need to dilute it, it is better to mix thoroughly and leave to finish with a press. Let it sit either in the room (but keep an eye on it) or already in the refrigerator, but here the marinating time is about 7 hours.

Spicy marinade

Suitable for spice lovers. Sometimes it seems that pork meat is too lean, it needs to be diluted either with fat or with various spices and vegetables. While watching kebab and pork videos, people watch the chef’s manipulations and record his advice. After all, many recipes are really simple, but if you don’t know a couple of secrets, the kebab will still come out either dry or tough and the abundance of spices will not help the matter. Certainly, delicious marinade is important, but roasting technique will make all the difference. However, some recipes will show how to properly marinate a kebab for a spice lover.

What you will need:

Pork meat;
Olive oil – about 2 tablespoons (large);
Seasonings: paprika, then coriander seeds, maybe chopped ginger, also ground cinnamon, chopped basil, then bay leaf, red and black peppers, even nutmeg (they harmonize well together);
Salt.

Procedure:

You can choose the spices for the set yourself, but make sure that they combine well and suit the meat, otherwise the kebab you make later will not live up to your expectations. To begin, mix all the selected seasonings thoroughly in a bowl, pouring olive oil into it.

Cut the pork and place it in a special pan for marinating. Add the resulting seasoning mixture there and mix.

Everything is marinated for about 12 hours, watch periodically, stir, so the meat will better “take” the spices. This recipe is better suited for frying on skewers than on a barbecue.

Onion marinade

Yes, it’s hard to imagine a barbecue dinner without onions, especially the marinade. But there is a special recipe dedicated to it, when the onion is not an assistant, but a key ingredient, not counting meat, of course.

What you will need:

Pork (usually 1-1.5 kg);
Onion – kilogram;
Mayonnaise – 0.5 kg;
Spices.

Procedure:

First, cut the meat, then the onion into regular rings, then mix in a special convenient pan, adding spices and mayonnaise alternately. Marinating time is approximately an hour. Yes, this is an option for a quick marinade. The seasoning manages to “take” the meat, just make sure that all the pieces remain immersed in the marinade mixture.

By studying many recipes and trying the ones you like, you can learn how to make barbecue well, gradually developing your own version of cooking.

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