How to marinate the pork with vinegar

The vinegar gives the pork barbecue of the characteristic acidity and flavor. Many chefs say that pork is the best. It is soft, juicy, greasy, and mess it is almost impossible.

You will need

• • one kilogram of pork;
  • 300 grams of onions;
  • 40 grams of garlic;
  • black pepper;
  • 1/3 Cup vinegar (9%);
  • one Cup of vegetable oil;
  • salt;
  • vegetables.

Instruction

1. To prepare the marinade sauce, mix vinegar (9%) and vegetable oil and cut into thin half-rings onions.
2. Carefully inspect the meat, clean it from the veins. Cut the pork into large pieces. Even given the fact that they will long to roast, they will be able to preserve valuable properties and nutritious juice is better than medium-sized pieces.
3. Fold chopped into serving pieces meat in a pan, add all the required seasonings for a shish kebab alternatively, that the meat has absorbed the flavor of each seasoning, salt, pepper and mix well.
4. Add meat, a few cloves of garlic, grated on a fine grater or passed through the frog.
5. Will Pomezia meat like dough for a few minutes, so that all is evenly mixed, then pour the barbecue marinade and put to marinate for six hours in the refrigerator.
6. After shish kebab marinated, each slice of meat put on a skewer and grill over glowing coals until Golden brown, turning evenly. Make sure that the skewers are cooked through, making an incision with a knife. If the meat is pink or has allowed a rich juice, then it's not ready yet.
7. To prepare the garnish wash the vegetables (tomatoes, bell pepper red or yellow) and completely fry them on a skewer. Vegetables are perfectly combined with grilled pork with vinegar as a side dish.
8. On a plate with vegetables, put lettuce leaves on it - a ready-cooked meat, garnish with greens and add Mayo or ketchup or any other sauce to taste.