Shish kebab is a special dish, if only because it is cooked at the stake, which means that tasting it provides for good company, fun and sometimes alcohol. However, in order to make the dish tasty, this setting is not enough: the "cook" responsible for cooking the meat must know how to soak the pork skewers .
Properly made marinade is the secret of a delicious dish. True, you still need to be able to choose the meat itself. But even if you are not lucky to buy a delicious neck or scapula, which, according to the "professionals", are best suited for this dish, do not rush to get upset. Knowing
how to soak pork
shish kebab correctly, you can "save" any meat by making a tasty, fried dish from it.
Juiciness is the main parameter that determines if kebab is successful or not. Of course, if you salted it enough. First of all, the meat is soaked precisely in order to ensure its juiciness. The marinade envelops the pieces of the future barbecue with a thin film, preventing its liquid from leaking out when languishing over the coals.
But still, how to soak the pork shish kebab so that it is a success? The simplest, and sometimes very important, quick marinade recipe is finely grated onion, in which pieces of pre-washed, salted and pepper meat are soaked. For 1 kg of pork, no more than 3-4 medium onions are required. You can leave the meat in such a marinade for only 1-1.5 hours in a warm place and immediately begin to cook it on the fire.
And how much to soak the kebab of pork in kiwi? Culinary experts increasingly began to use exotic fruit for pickling meat. Kiwi softens pork very well, but in case of its use it is important not to overdo it. One small fruit is enough for pickling a couple of kilograms of meat. The process lasts two to three hours. Squash kebab from juice or kiwi puree should be done immediately before cooking, otherwise the meat risks falling apart.
A very popular recipe for marinade for barbecue based on fermented milk products. How to soak a kebab of pork, for example, in kefir? Very simple. Half a liter of this drink will be enough to prepare 2 kg of meat. However, in this case, the future barbecue is best left in the refrigerator for the night (8-10 hours), then it will be quite juicy and soft.
Some cooks prefer to soak pork in alcohol, such as beer. It, like carbonated mineral water, due to carbon dioxide softens the meat well. But you need to keep it in such a marinade for at least 8-10 hours. During cooking, the remaining liquid is poured over the kebab so that it is not dry.
Marinades recipes based on red or white wine, mayonnaise, pomegranate and cherry juice, soy sauce and many others are also popular. It is important to ensure that the meat is not soaked in an oxidized dish, and not to overdo it with spices. In general, according to foodies, good pork is difficult to spoil. But if you know how tasty it is to soak the barbecue, the chances that it will succeed well (and with it friendly gatherings near the fire), increase significantly.