Skewers of pork with vinegar

The recipe for a soft, melting pork shish kebab from pork, soaked in vinegar, is useful to any person going to a picnic and thinking about how to properly cook meat.

The recipe for shish kebab from pork with vinegar

Ingredients:

• pork (sacrum or neck) - 2 kg;
• onion - 315 g;
• vinegar 6% - 215 ml;
• seasoning and spices for meat - the taste.

Preparation

Bulbs are released from the husk and cut into thin semirings. Pork is carefully processed, if necessary, washed under cold water, dried on a cloth towel and chopped medium cubes. Then mix the meat with the prepared onion, pour in the diluted vinegar and throw any spices to taste. Thoroughly mix everything with clean hands and pickle the shish kebab for 5 hours. Before preparing the dish, the pork must be slightly salted and threaded tightly to each other. Fry the shish kebab to golden color over hot coals. We serve ready-made food with various sauces and, of course, with fresh vegetables.

A classic pork shish kebab recipe with vinegar

Ingredients:

• neck pork - 985 g;
• spice;
• mineral sparkling water - 55 ml;
• onion - 75 g;
• vinegar 9% - 45 ml;
• seasoning is dry for shish kebab - the taste.

Preparation

Before pickling the pork in the vinegar for a shish kebab, prepare the meat: rinse the neck and cut into small pieces. Onions are cleaned, cut into half rings and sprinkled with fine salt. Well, let's mop his hands until the vegetable juice appears. We put it in a bowl, we pour the seasoning on top and add the meat processed earlier. Pour the vinegar, carbonated water and mix everything. Next, cover the dishes with a lid and marinate the meat for 2 hours. After that, string the shish kebab on the skewers and fry until ready, turning over as necessary. We serve the dish hot with fresh cucumbers, ripe tomatoes, radish and greens.

Skewers of pork with vinegar and onions

Ingredients:

• Pork pulp - 1 kg;
• onions - 95 g;
• acetic acid - 2 tbsp. spoons;
• water 95 ml;
• spice;
• mayonnaise - 155 ml.

Preparation

So, the pork pulp is washed, dipped with napkins, cut into small slices and put into a saucepan. Bulbs clean and chop thin rings. Acetic acid is brewed with boiled water and spices to taste. Sprinkle the meat with acidified water, mix, add mayonnaise and prepared onion. We marinade the shish kebab about 3 hours, and then string it on skewers along with onion rings, and fry over the coals. Periodically, the billets are turned and sprinkled with acidic water.

The recipe for shish kebab from pork with apple cider vinegar

Ingredients:

• water filtered - 715 ml;
• laurel leaf - 2 pcs .;
• onions - 615 g;
• hops-suneli - 2 tsp.
• black peppercorns - 8 pcs .;
• Pork neck - 2 kg;
• apple cider vinegar - 5 tbsp. spoons;
• spice.

Preparation

Meat is processed, washed and blotted with a clean towel. Then cut the pork into small pieces and put in a bowl. Bulbs are cleaned, crushed in cubes and poured into the meat. Further we mix a marinade for a shish kebab from pork: in water we pour in apple vinegar and we throw on taste salt and seasonings. Beat the mixture well until all the crystals are completely dissolved. We remove the dishes with meat in the refrigerator for the whole night, covering it with a lid, so that the shish kebab does not become airy.

Before preparing the dish, pork a little podsalivaem and threaded tightly to each other on the skewers. Fry the shish kebab, turning over as necessary, so that the meat is equally blushed from all sides. We serve the food to the table with fresh vegetables.