Pork kebab: how to make the marinade the most delicious so that the meat is soft

Preparing a delicate and juicy barbecue from pork: the best recipes for pickling.

Delicious pork bar - a favorite dish on any feast. In this article we will talk about the best recipes for pickling skewers from pork, as well as how to choose meat for a delicate barbecue.

How to choose meat for barbecue: pork

Preparation of barbecue begins with the choice of meat. It seems to many that choosing meat for barbecue from pork is a whole art, but everything is easier, if you know which part of the meat to take.

Be sure to take it for pickling:

• Ochek - perfectly soft and juicy meat, without fat and veins, which is considered the best choice for barbecue. It is fried in small and large pieces, as well as steaks on lattices and in a barbecue;
• Cutting - also a great option for pork barbecue, but watch the veins and, if necessary, remove them;
• Korea - An excellent part of the pig for those who love fat, juicy barbecue with burners of fat. A great option for barbecue on a lattice and grill;
• Ribs - A great solution for fans of meat on a bone. But the ribs need a special approach and marinade.

How many pork skewers will get?

In order for the barbecue to be enough for everyone, it is important to correctly calculate the quantity. So, pork kebab is calculated in this way:

• 300 g of the finished product for a woman;
• 400 g of the finished product for a man;
• 250 g of the finished product for a child 5-12 years old.

At the same time, it is worth remembering that from 1 kg of meat it turns out about 700-800 g of pork barbecue, depending on juiciness and snore meat.

Pork barbecue recipe: classic "melting" in the mouth

The classic prescription of pork barbecue implies a delicate shake or a Korean, onions and red wine. For piquancy and achievement of ideal taste - salt and ground pepper.

So, the classic tested by time:

• At 3 kg, the collar is cleaned with 1 kg of white large onion and cut the rings;
• Wash the bellies, cut into the same pieces (largely or finely depends on how you see the final result);
• Fold the meat in a bag, a jar, or a container, so that 20-30% of the place remains free, and thoroughly rub for 1-2 minutes. This will beat off the meat a little, but leave it with holistic pieces;
• In the container, fold the meat, onion rings, salt, pepper in layers;
• Close the container and leave for an hour at room temperature, and then up to 12 hours in the refrigerator, but the next stage can be translated after 3-4 hours;
• The last stage is 2 hours before frying - pour white dry wine and mix. Let stand for another 2 hours;
• Frying on the coals constantly turning, to achieve the best golden crust and special softness, which “melts” in the mouth.

Pork barbaby marinade: recipe for special softness

Want to cook a delicious marinade for pork barbecue? This recipe will conquer the hearts of everyone and everyone, because the pork becomes very soft and tender, while it baked with a delicate crust on top.

So, the recipe for the marinade for 3 kg of meat:

• 1 kg of onion, which is cleaned and cut into large rings. It is sprinkled with salt on top so that the juice is allowed more actively;
• 1 kg of tomatoes (tomato acid gives special softness to the meat in the marinade) cut with rings with a thickness of 1-1.5 cm;
• 250 g of mustard in grains (French);
• 500 g of low -fat sour cream;
• 50 g of soy sauce;
• Salt, ground pepper "mixture of peppers".

Mix all the ingredients for the marinade, add onions and tomatoes, mix and go to the cutting of meat. Then add the meat, mix thoroughly with your hands as if “rubbing” the marinade into the meat, fold into a container with a minimum of oxygen (a bottle to a lid, a full container or bag) and leave to marinate in the refrigerator for up to a day.

Barbecue in the oven from pork

Do you like barbecue, but there is no way to fry it on the grill? We offer a worthy alternative - a barbecue of pork in the oven, which cannot be distinguished from barbecue on the charcoal.

So, we pickle:

• Cut the shakes into uniform pieces and sprinkle with salt;
• Cut the onions and send to the meat;
• Pour dry wine at 50% diluted soy sauce;
• Add bay leaf, peppercorns and a little mustard;
• Mix and allow pi at room temperature 1-2 hours (not in the heat);
• Stroke the meat on skewers and skewers in a three liter bottle;
• We put the bottle in a cold oven and bake at a temperature of 180 degrees until complete.

Pork kebabs with onions and vegetables

We offer another delicious recipe, which is prepared with pleasure those who love not only meat, but also vegetables on charcoal. In this recipe, pork kebabs can be replaced by vegetables (except onions) at your discretion.

3 kg of a collar:

• 1 kg of onion;
• 0.5 kg of tomatoes, sweet pepper, zucchini or eggplant;
• 2 tbsp. salts;
• A bunch of greens at will (from dill, to cilantro);
• 1 parsley root;
• 2 l minerals.

So, wash and cut the tomatoes into halves, cut the zucchini with slides of 1 cm, eggplant into the same slides, but it must be prepared. We prepare the eggplant in this way: cut, densely salt and let stand for half an hour. Rinse under running water and only then fold to all vegetables so that there is no bitterness.

Cut the meat with cubes and put in a transparent bag. We do not tie it and several times with force we throw on a cutting board or table, thereby slightly beat off the meat under our own weight.

We fall asleep with vegetables, add finely chopped greens and parsley root, salt and tightly fold for 12 hours so that the meat is marinated with vegetables in the refrigerator. After that, we string the meat with onions on skewers, and cook vegetables on the grill, since they have much less time for cooking.

Pork kebab with vinegar and onions

If pork with fat veins and want to “dry” it a little at the time of pickling - for you a prescription of pork kebabs with vinegar.

So, 3 kg of pork:

• 1 kg of onion;
• 2 liters of purified water;
• 60 g of vinegar;
• 100 g of sugar;
• Salt, pepper, spices, dry herbs to taste.

Cut the pork into uniform pieces and fall asleep onions, salt, pepper and spices with herbs. Mix and let stand for 10-15 minutes. In a separate container, mix sugar with water until completely dissolved and add vinegar, mix and pour into the meat with onions. Mix the marinade with meat and set to pickle from 6 to 24 hours. The meat will take everything you need, and will be ready for frying at any stage.

How much vinegar is needed per 1 kg of pork kebabs?

In order to perfectly soften meat for pork barbecue, and in order to not feel vinegar in the finished barbecue, you need to observe the proportion. On average, 1 kg of pork must be placed 20 g 9% vinegar.

If the pork is initially soft and delicate - you can reduce the dosage to 15 g 9% vinegar.

Juicy pork kebab in two hours

Remember that wine, vinegar, acids dry the barbecue and make it soft, but not juicy. If you want to make pork kebab with juicy and melting in your mouth, and not just soft and delicate, you will need slightly different ingredients for the marinade.

• So, the first and most importantly - onions. Choose onions, juicy, which will give its juice to the marinade;
• The second secret of perfect softness is French mustard, or in extreme cases, mustard seed powder. It is this component that softens the pork, and does not destroy, overdles the fibers of meat, which has a beneficial effect on the finished product. Additional juiciness with delicate meat and dense crust;
• Repet the meat slightly. To do this, the finished pieces of freshly chopped meat must be folded into a container of 2/3 and actively shocked for about a minute so that they are slightly beaten under their own weight;
• Another secret of meat is vegetable oil. It is it that helps to distribute juices and spices on meat, and at the same time preserve its own juiciness. Do you want meat to flow juices from skewer? Always add several tablespoons of vegetable oil per 1 kg of pork. In this case, watering chopped pieces of meat must be watered with oil, mix, as if rubbing it, and then just beat it in a container;
• Do you like the fragrance? Who does not like. So, the secret of pepper with peas. Pour a handful (as much for barbecue) pepper onto a hot pan and constantly mixing to fry until the “wrinkles” disappear. And only then to the mill with large grinding. It is such pepper that becomes ideal for pickling and gives the meat maximum taste;
• Bay leaf. Add a few leaves, since it not only gives the piquancy to the marinade, but also helps to reveal the aroma and taste of other spices. If there is a fresh laurel, throw several leaves into the marinade, and you will discover the aroma of the laurel in a new light for yourself;
• Salt. The proportion is important here so that it is not much. It is better not to crush slightly and the meat will take piquancy from other ingredients than to overcome and get not only salty, but also hard meat;
• Shipped weak wine. A great way to soften the meat in a matter of hours, but if you pickle for a day, this is not your method.

So, we fold all the ingredients together, mix “massage” with our hands, pour wine, and mix quickly, and then cover it tightly so that the carbonated drink comes into contact with meat, and does not evaporate in the air. We are waiting for two hours and send to the barbecue.

Pork kebab on skewers

Airgril - combining healthy with delicious. Want to cook a delicious pork barboille without leaving home? To your attention, our simplest recipe for pork skewers on skewers:

• Take an exclusively mental, soft pork without veins and fat. Cut into pieces in size not more than 4*4 cm;
• Support the meat on a cutting board and put in a container of 2/3. Shake carefully to slightly beat off the meat;
• Cut the onions with rings and add to the meat in a proportion of 1 kg of onion per 2 kg of meat;
• Add spices, dried herbs and pour soy sauce into 50% diluted water;
• Break 4-6 hours;
• It remains to string the meat with onions on skewers and send to the airgril for 20 minutes, 230 degrees.

Pork kebab in the oven on skewers

Another excellent recipe for making barbecue at home is pork bar in the oven on skewers.

Cooking tasty meat is easy:

• Cut pork into uniform pieces, cutting off fat and veins;
• Cut the onions and add to the meat;
• Salt, pepper, add dried spices and mix;
• Let stand for 15 minutes;
• Add liquid cream and mix the meat, let it be marched for at least 3-4 hours, but no more than a day;
• It remains to string the meat on the skewers, stringing the onion between the pieces to add juicy to the barbecue;
• Put the skewers on the grate, and put the baking sheet under the bottom so that fat and juice flows;
• Bake at a temperature of 250 degrees until complete readiness. Thanks to the lattice, you can not turn over.

Pork kebab: photo

In this section, we give a photo of pork barbecue in various sauces and marinades. Take an inspire and create your culinary masterpieces.

Barbecue in a pork pan

In this section, we will tell you how to make a pork barbecue in a pan. This is especially true for situations when the weather has changed, and the plans have to be adjusted. So, any pork is suitable in any of the marinades. And for cooking we need a pan and foil.

So, the cooking process:

• Pickled meat (it is best to get meat in sour cream, cream, mayonnaise) string on skewers along with onions;
• Cut several pieces of foil in the size of a sheet A4;
• Wrap the skewer with meat tightly in the foil, if desired, add a sprig of rosemary, and make another layer of foil on top;
• Put on a dry hot pan and cover with a lid;
• Turn over every 2-3 minutes and cook for about 15 minutes.

Pork kefir

This recipe is for those who love delicate, and at the same time low -fat barbecue. For 1 kg, the collar will be required:

• 1 tbsp. salts;
• 5 tsp ground mixture of peppers (ideal if fresh grinding with preliminary fried in a pan)
• 5 l of non -fat kefir;
• 2-3 onions.

Peel and cut the onions, meat with cubes. Stir all the ingredients and put it pickled for 8 hours. Then fry on coals or in any other way.

Pork kebab with lemon

Do you like piquant tastes? We bring to your attention a tender and original solution - a barbecue of pork with lemon.

For 3 kg of pork, a marinade will be required:

• 1 large lemon, preferably thick -skinned;
• 1 kg of onions;
• 50 g of fresh ginger;
• 50 g of dried garlic;
• 70 g of a mixture of dry herbs;
• 100 g of salt;
• 50 g of fresh grinding pepper;
• Several sheets of laurels;
• 50 g of sunflower oil;
• 150 g of soy sauce.

Cut the onion and lemon into slices, sprinkle with salt to let the juice. In the meantime, cut the meat into portions in the size of a cam. Add oil to the meat and thoroughly hang out so that the oil covers every piece. After that, mix all the ingredients, add the meat and mix thoroughly again.

Marinated for 6-12 hours, after which you can send grill or coals.

Barbecue in the oven on a baking sheet of pork on a vegetable pillow

For home celebrations, there is a pork pork barbecue recipe, which is prepared on a baking sheet. It’s easy to cook it, but many have been familiar with a taste from childhood.

3 kg of pork (if there is cubs, if fat in a small amount can be left):

• 1 kg of onion;
• 1 kg of carrots;
• 3 kg of potatoes;
• 250 g of fat mayonnaise;
• Spices “To pork kebabs” or set: salt, pepper, dried greens and ground parsley root, dried chopped garlic;
• Parchment sheet.

And the cooking process itself:

• Cut the meat and onion;
• Salt and mix thoroughly;
• Add spices and mayonnaise, mix again and put it pickled for 2-3 hours;
• Peel vegetables, cut the potatoes into slices, rub the carrots on a coarse grater;
• In a pan, let the carrots so that it softens, but not to bring to readiness;
• Put parchment on a baking sheet, put the potatoes with slices on top;
• The next ball is carrots;
• For carrots - pickled onions;
• And the top layer meat;
• Mayonnaise, which remained after meat, distribute on a vegetable pillow, not covered with meat;
• Bake at 180 degrees for 30-40 minutes, until completely cooked.

Pork mineral barbecue

Want to fry barbecue, but there is no time at all? Do not like overloads of tastes, on the contrary, do you want to feel the pure taste of meat? Prepare the simplest marinade for pork barbecue, which makes the meat soft and juicy, and does not overload with additional taste notes.

So, the recipe is as simple as possible:

• Cut the meat into portioned pieces;
• Mix meat with salt and ground pepper;
• Put in a container and pour it to the top of mineral with highly carbonated water;
• Mix the meat quickly so that the mineral water was enveloped in each piece and close the container tightly;
• Marinated for 2 hours, after which barbecue is ready to cook.

Barbecue from pork from the chef Igor Mamatov

And in conclusion, we offer a chic recipe for pork barbecue from the eminent chef Igor Mamatov. To prepare the dish, you need:

• 3 kg of delicate pork;
• 600 g of peeled onions with rings;
• 30 g of sea salt of large grinding;
• 10 g of fresh grinding pepper;
• 10 tablespoons of sunflower oil.

We cut the meat into small uniform pieces, pour onion, salt, pepper and butter. Ripe each other and pickle under the film for 6 hours.

And for sauce to a corporate barbecue:

• 1 kg of red fleshy tomatoes;
• 1 kg of lettuce (green, yellow, red);
• 2 large bulbs;
• On a bundle of cilantro, major, basil, parsley;
• 4 middle heads of garlic;
• 5 tablespoons of acute adjika;
• 5-10 g of salt (taste);
• 10 g of ground pepper;
• 2 l of the seasonings of the hop-sunels.

Preparation of sauce:

• Wipe the tomatoes and put to boil to density;
• We grind all the other ingredients in a meat grinder and send it to the boiled tomato, continuing to cook for another 3 minutes;
• At the end, we add spices;
• Before serving, we add up with fresh herbs.

Serve the barbecue on skewer, juicyly watered with sauce.

Pork kebab: reviews

Marina: For a long time I could not find the perfect prescription of pork barbecue until I tried a method with mineral water. A chic solution and you can make dozens of types of barbecue from such a basis by adding vegetables, spices and vegetables.

Inga: I learned the recipe for the perfect barbecue from her father -in -law. As it turned out, it is important to properly prepare pork, cut on fibers, cut off all the veins and fat, but most importantly, slightly squeeze so that it fights off under its weight. And then what marinade does not put - everything will be soft and juicy!

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Video: The secret of the perfect barbecue from the Armenian cook Sergey Martirosyan