From marinated pork in mayonnaise the shish kebab, very gentle, similar to souffle, turns out. Mayonnaise marinade doesn't allow meat to dry up in preparation time, and it turns out juicy.
It is required to you
- Pork neck – kg;
- mayonnaise – 300 ml;
- onions – 5 pieces;
- salt
Instruction
1. Carefully wash out the cooled pork in cold water and dry a tissue. Frozen – defreeze, drain water, wash and dry. Knife meat sharp on small pieces and put in a pan of the necessary size. On pieces what size to cut meat – solve. But, the more they will be, the more time will be required for pickling and the subsequent preparation.
2. Salt, pepper, mix and let's stand within 10-15 minutes. Then add mayonnaise and again mix. Steaks have to be evenly covered with mayonnaise, but at the same time not "roll" in it. To define whether enough you put in meat of salt and pepper, taste marinade. It has to be at the same time sour from mayonnaise, sharp from pepper.
3. Cut onions with wide rings. Mix cores of bulbs and a half of the cut onions with meat. Put the remained rings from above - they will be necessary for frying. Cover a shish kebab and let's stand at the room temperature within 1-1.5 hours, then put in the fridge and leave to be pickled about 10-12 hours. You can not remove in the fridge, then time of pickling will be 3-4 hours. You can not mature meat in marinade if it is fresher also qualitative, it can be prepared at once. However by what longer pork will be pickled in mayonnaise, those it to turn out softer and will quicker be cooked.
4. Get steaks on skewers, alternating it to onions.
5. Fry until ready. To define readiness of a shish kebab, make on one of pieces a cut a sharp knife. At ready meat transparent juice will be emitted. That pork didn't turn out dry and didn't burn, during frying periodically water a shish kebab, wine, kvass or beer and overturn skewers.