Pork shoulder shashlik
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Aromatic pork shish kebab (from the shoulder), marinated in soy sauce with balsamic vinegar and cooked over charcoal.
Pork shoulder is not a very fatty part of the pork carcass, so to ensure that the finished meat is not dry, you need to use a marinade that softens the meat fibers. In my recipe, this role is played by a mixture of soy sauce and mild, aromatic balsamic vinegar.
Pork shoulder shashlik is prepared quite quickly. Again, to avoid loss of meat moisture, do not overcook the pork kebab on the coals! It is good to add bell peppers or firm tomatoes to the onions on skewers. I decided to cook it simply with onions, since I really love baked onions.
Ингредиенты
Pork shoulder - 1.5 kg
Soy sauce Sweet - 200 ml
Balsamic vinegar - 50 ml
Onions - 4 pcs.
Рецепт
1. Cut the meat into pieces, the onion into thick rings. Pour a mixture of soy sauce and vinegar over the meat and onions, rub the marinade into the meat and leave at room temperature for a couple of hours (sometimes massaging the meat in the marinade).
2. Thread the meat and onions onto skewers.
3. Cook over moderately hot coals until cooked through, turning frequently.
4. Serve pork shoulder kebab with vegetables, light fruits and herbs.