Pork - there is no tastier

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That's the beginning of "Barbecue Season": in anticipation of the pleasure of a meal in nature, we diligently pickle meat, trying to cook the most delicious barbecue, and thus impress your friends and family. How to avoid mistakes and make a really delicious and tasty skewers of pork? Read about it in this article.

It is believed that the "real" barbecue can be prepared only from lamb kebabs with beef and chicken are also popular, but are, rather, kebabs "the amateur", well, barbecue pork is widely recognized as the most fragrant and delicious. When properly prepared, he always turns out very zazharistym, ruddy, appetizing, tasty and very tender. If you wish at times to increase their chances of success in the preparation of a shish kebab, choose pork, and can not go wrong! However, even the most suitable for barbecue meat can spoil, preparing it properly, so we talked about how to make skewers of pork.

Choice of meat

Buy for barbecue pork neck or neck of pork should be - a kebab is the most soft and juicy. But also great brisket and lumbar part and brisket.

Do not buy meat for barbecue spatula or ham - a dish can turn out dry and harsh.

Fat in meat should be slightly, but it must be present to meat not get too dry.

For any kebab and pork including better choose chilled, not frozen meat, but in the case of frozen pork version is still allowed only if it defrosting should be given special attention: to defrost at temperatures not exceeding five - in the refrigerator. The more slowly defrosted meat is, the better it will retain its flavor and nutritional quality.

If defrosted pork in the microwave or at room temperature, kebab get tough, tasteless and dry.

Certainly, the choice of chilled meat is also better to approach responsibly - it should be fresh, which means pleasant smelling and smooth pink.

How to marinate the pork for barbecue

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Options marinades for barbecue pork - the ocean. This simple combinations, as lemon juice with onions and peppers and pickles, sauces and wash of exotic fruits and a variety of spices. The easiest option - use lemon juice, onions and your favorite spices, suitable for pork. For marinating meat that is suitable for almost everything, and fresh herbs and spices, and adjika and fruit juice, and wine.

Options marinades for pork shashlik (2 kg of pork):

• 6 large onions, 2 tablespoons herbs (cilantro, oregano, basil, sage and others.), 1 tsp large salt, red and black pepper - to marinate 6-12 hours;
• 5 large bulbs, 100 ml of water, 3 tbsp chopped parsley, 2 tablespoons chopped coriander? lemon (juice), 1 tsp coarse salt, ground coriander, ground nutmeg, red and black pepper - to marinate 3 hours;
• 1 kg pork 2 onions red, 1 bunch greens (such as basil or sage + others. options to taste), 0.5 cups dry white wine, 2 tablespoons olive oil, 1 tsp sugar, coarse salt, black pepper - to marinate 3-5 hours;
• 1 kg of pork 1 onion, 1 clove of garlic, 250 ml natural yogurt with no additives, 1 tsp ground ginger, coriander, cumin, sugar, 1 tablespoon chopped cilantro, 1 pinch of cardamom, red pepper, salt - to marinate for 3 hours.

Cooking Pork - stages

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So, you have chosen a good meat, decided on the marinade. The next thing to do after thawing meat - cut it. As a rule, for barbecue pork cut into cubes of about 3-5 cm, and then put in the marinade and kept the right time.

The more young pork is, the less it will have to withstand in the marinade.

Marinate pork can also, in addition to the above options, beer, fresh fruit and vegetable juices, kvass, yogurt, mayonnaise, vinegar (such meat a less juicy).

Many cooks do not add salt to the marinade, considering that the meat is because of her hard. Often skewers salt already feeding off the shelf.

As for the wood for coal, on which to prepare the barbecue, they can be anything - aspen, birch, apple, cherry, Rowan, lime, etc. You can buy ready-made coals.

When frying skewers should be regularly and evenly rotate and periodic spraying with a marinade or a mixture of water and wine give it a special vibrance.

We have collected for you the most delicious and yet simple options barbecue pork.

Recipe for Pork in tomato sauce

You will need: 2 kg of pork pulp, 2 onions, 1 bunch of fresh herbs, 2 tbsp tomato paste, 1 tablespoon ground paprika, red hot pepper, ground coriander, black pepper.

How to cook barbecue pork in tomato sauce. Finely chop the herbs, chop the onion half rings. Cut the meat in chunks of 2 cm, folded into a bowl, add the herbs, onions, tomatoes, spices, pour 1 cup or as needed to cover all the meat marinade cooled boiled water, stir, not salt, leave to marinade overnight. 2 hours before cooking barbecue in the marinade can add salt. Skewered pork on skewers tightly and roast over coals.

Determine that the barbecue can by cutting the biggest piece of meat with a knife - must stand clear juice.

Recipe Fast Pork

You will need: 2 kg of pork neck, 1 kg of onions, 5 bay leaf, 1 tsp black pepper, 1 pinch of saffron, and salt.

How to cook a quick barbecue pork. Portioned pieces of cut meat, put into a vat for marinating, onions cut in a meat grinder and add to the meat porridge, pepper, put saffron, bay leaf, salt and mix everything properly, give marinated for 10-15 minutes, strung on skewers and fry the usual method.

Recipe for Pork in champagne

You will need: 2.5 kg of pork Osheyko, 1 bottle of champagne dry, 5 bulb bulbs, spices and seasonings to taste, salt.

How to cook barbecue pork in champagne. Slice the meat, chopped onion rings, put them in an enamel bowl, season with spices, salt the, pour the champagne, stir and marinate for 1 hour. Cook skewers over the coals.

Pork marinated in milk

You will need: 1 kg of pork with bacon, 5 cloves of garlic, 2 cups milk, 1 bell pepper, tomatoes, onion, carrot, 4 tbsp sugar, black pepper.

How to make skewers of pork in milk. Pour the milk into a saucepan, put black pepper, salt, sugar and boil for 10-15 minutes over low heat, allow to cool. Slice the pork slices, rub with salt and garlic, put in the milk marinade for 4-5 hours to leave. Skewered meat on skewers, alternating with slices of sweet pepper, onion rings, tomato and carrot circles, fry, periodically pouring milk marinade.

Recipe for spicy barbecue pork

You will need: 1 kg of pork pulp, chopped 2 bay leaves 4 tablespoons olive oil 4 tsp paprika 3 tsp ground cumin, 2 tsp chopped basil and coriander seeds,? tsp ground ginger, to taste - ground cinnamon, ground nutmeg, burning red pepper, freshly ground black pepper and salt.

How to cook spicy pork shashlik. Meat wash, dry, cut into cubes. Mix paprika, cumin, coriander, ginger, basil, laurel, cinnamon, black and red pepper, olive oil, nutmeg, and salt. The spice mixture to put the pieces of meat and mix. Under the hood leave the meat in the cold for 8-12 hours, for this time several times to mix. Skewered pork on a skewer and roast over coals until done, when applying lemon juice can be poured.

Subtleties barbecue pork

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• Do not cut the meat is too small - kebab get dry because meat will lose its juices;

• Do not turn the skewers over the coals too often - meat can retain moisture;
• Do not let the appearance of the tongues of flame;
• If frying meat over the coals allocated juice that drips onto the coals, the barbecue must be periodically sprinkle it with the marinade, or meat can retain moisture.