Secrets of cooking pork with vinegar
When cooking kebabs, keep in mind that the taste will depend on which part of the pork you take: pork neck perfect for those who love bold barbecue; brisket for fans of lean pork; blade is universal: it is moderately oily and nasuha. In addition, the spade is fairly cheap meat, but the dish from which it turns out is very tasty.
The vinegar will make the meat for the barbecue the tender, it will be great and easy to perezhevyvaya. It is best to use Apple cider vinegar (5 percent) you can also take a 9-percent vinegar. Try to add spices that you like, in a minimum amount: if you add a lot of spices to make such meat in the future will be impossible.
Recipe grilled pork with vinegar
You will need:
- boneless pork - 2 kg;
- onions - 3 PCs.;
- water - 200 ml;
- acetic acid - 100 ml;
- salt - to taste;
- spices - to taste.
Boneless pork, cut into pieces, onion wash, and then slice rings. The meat pieces mix well with onion, add salt and favorite spices to your taste.
Acetic acid, dilute with water to volume of 1 to 2, add to meat, then mix well. Leave the meat in the marinade, it is necessary not less than 2 hours.
Recipe grilled pork with vinegar and onion
You will need:
- onions - 2 PCs.;
- blade - 3 kg;
- ground black pepper - 1 tsp;
- allspice - 1 tsp.;
acetic acid 120 ml;
- salt — to taste.
Onions wash, clean and cut into large rings. Disassemble the shoulder with a sharp knife and remove the seeds, then the meat, cut into thin slices, put in a deep bowl. Pork must be well salt, pepper, and add Apple cider vinegar. After that, mix well and send the meat in the fridge for marinating. Meat must marinate for 3-8 hours.
If you are going on a picnic, involving a long trip, then transfer the meat to skewers in the package, and then in the freezer. If possible, you can also use the cool bag that will keep your barbecue safe. If you don't have it, then near the package with the meat during transport can put a bag of ice or bottles of ice water.
Marinated grilled pork in vinegar, you need to string on skewers and alternate with onion, then put on the grill, periodically turning and basting with water, cook on hot coals.