Pork is good because it accepts a large number of tastes in the neighborhood: sweet, salty, sharp and sour sauces only emphasize tender meat, allowing it to manifest itself on the plate to the fullest. And if the recipe for a classic Armenian shish kebab from pork is familiar to almost everyone, then slightly more exotic and original variations for some reason remain unnoticed.
Recipe for pork shish kebab in Asian style
Asian cuisine is especially famous for its love for pork and a combination of pork with sweet and sour sauces. Any fan of oriental cuisine certainly knows the meat recipe in the glaze of teriyaki sauce, and that's exactly what we'll talk about next.
Ingredients:
- starch - 15 g;
- beef broth - 450 ml;
- soy sauce - 35 ml;
- sugar - 7 g;
- grated ginger root - 4 g;
- garlic cloves - 2 pcs .;
- pork tenderloin - 580 g.
Preparation
We start with the preparation of a home version of Teriyaki sauce, which will become a stunning glaze for our meat. To prepare the sauce, dilute the starch in cold broth so that there are no lumps left in the solution, then mix the broth with soy sauce, add the ginger and the garlic passed through the press and put the mixture on medium fire. While stirring, wait until the sauce thickens, and then remove it from the plate.
On skewers or skewers, string the cubes of pork. You can alternate meat with onions, mushrooms or slices of sweet pepper. Place the shish kebabs over the coals and cook as usual, periodically lubricating the sauce.
Juicy pork shish kebab - recipe
The correct marinade is the main pledge of tasty and juicy meat. By "right" we mean one that will not overdry meat, but on the contrary, will make it slightly more fat and calorie, but so tasty.
Ingredients:
- pork - 1,7 kg;
- mayonnaise - 55 g;
- ground cumin - 3 g;
- garlic cloves - 3 pcs .;
- ground paprika - 5 g;
- a bunch of fresh parsley;
- white onion - 80 g.
Preparation
After releasing the pork from the veined films, and cutting it into cubes, mix the meat with the mayonnaise, passed through the press with garlic, ground spices, herbs and chopped onions. Cover the container with meat lid and leave in the refrigerator. Marinating shish kebab from pork will take from an hour to 9 hours, depending on how much time you have. After that the meat as usual can be strung on the skewers and placed for frying over the coals.
Skewers of pork with vinegar
It is generally believed that the acid is able not only to compress meat fibers, but also to make them more friable. That is why many housewives prefer light marinades based on vinegar or citrus juice, instead of fatty analogs from sour cream or mayonnaise.
Ingredients:
- pork - 580 g;
- apple cider vinegar - 65 ml;
- Dried oregano - 5 g;
- olive oil - 65 ml;
- ground cumin - 3 g;
- garlic cloves - 3-4 pieces;
- parsley or coriander;
- honey - 12 g;
- fresh vegetables.
Preparation
Clearing the pork from the films, lived and excess fat, cut the meat into cubes with a side of about 2.5-3 cm. Whisk apple