Juicy and fragrant pork shish kebab – a dish classical for a summer picnic. Accurate pieces of meat soak in marinade as which usual components serve vinegar and onions. Try the alternative recipe of marinade for a shish kebab that this traditional dish gained new flavoring nuances.
It is required to you
- On 50-70 portions of a shish kebab
- - 5 kilograms of pork;
- - 1 ¼ glass of apple cider vinegar;
- - 1 ¼ cups of ketchup;
- - 1 ¼ glass of a soy-bean sauce;
- - 240 ml of pineapple juice;
- - 2 tablespoons of Chile oil;
- - 2 tablespoons of paste from chili pepper and garlic;
- - 1 3/4 glasses of a refiner syrup;
- - 1 large head of garlic;
- - ¼ teaspoons of caraway seeds;
- - 2 tablespoons of corn starch;
- - ¼ glasses of warm water;
- - salt and pepper;
- - skewers / bamboo sticks
Instruction
1. One of the main secrets of good shish kebab from pork – the choice of necessary pieces - junctures, the correct combination of meat and fat. Too lean meat will be dried, it won't be able to absorb enough aroma, excessively fat - very heavy food. The magnificent shish kebab turns out when no more than 2 and not less than 1 are the share of 6 pieces of fast pork – fat. Buying meat for a shish kebab, don't take 5 kilograms of a neck or an okovalka at once, take 2 kilograms of fillet, 2 kilograms of a humeral part and 1 kilogram of brisket.
2. Meat cut in identical cubes with the party 3-4 centimeters. Put pork in a colander, wash out, let's water flow down and then dry pork.
3. In a bowl of the blender pour in vinegar, ketchup, a soy-bean sauce, pineapple juice (check that it was without sugar), oil and Chile paste, 1 glass of a refiner syrup, the peeled garlic, caraway seeds, it is a little salt and pepper. Shake up marinade the blender. Try it on sugar, salt and pepper. Correct if you don't like taste.
4. Put pork in a bowl and pour in marinade for a shish kebab. Carefully mix that marinade covered each piece. Cover a bowl with food wrap and remove in the fridge at several o'clock.
5. Get meat from the fridge. Merge marinade in a pan. Mix corn starch with warm water. Bring marinade on average fire to boiling, add the remained sugar and the divorced starch. Mix and uvarit marinade twice.
6. String a shish kebab on skewers. If they are from a tree or a bamboo, it is necessary to kill in 20-30 minutes them in water that they didn't light up from heat. Fry a shish kebab on a grill or a brazier, periodically greasing with uvarenny marinade. Such equipment will give to a shish kebab a beautiful crisp golden crust.