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The most delicious pork collar kebabs: what to marinate the meat in

Kateryna YagovychFood
Pork neck kebabs recipe. Source: nyt.com

Pork collar or pork neck is the most common choice for kebabs. This meat is very soft and has enough fat to prevent the dish from turning out dry. You just need to cut the product properly and choose a delicious marinade.

The idea of cooking juicy kebabs from pork neck in a marinade with sparkling water was published on the Instagram page of food blogger Yulia (yuliia.senych). Sparkling water makes the meat very juicy.

The most delicious pork collar kebabs: what to marinate the meat in

Ingredients:

  • pork neck - 2 kg.
  • onions - 3 pcs.
  • highly carbonated water - 1 liter
  • salt/pepper - to taste
  • mustard - 1 tbsp
  • vinegar - 3-4 tbsp
  • lemon juice - 1 tbsp
  • barbecue spices - 1.5 tbsp
  • bay leaves - 4 pcs.
  • oil - 2-3 tbsp.

Method of preparation:

The most delicious pork collar kebabs: what to marinate the meat in

1. Rinse meat and cut it into approximately equal squares (3 cm high).

2. Cover with sparkling water.

The most delicious pork collar kebabs: what to marinate the meat in

3. Leave on for 2-4 hours.

4. Drain water and chop onion.

The most delicious pork collar kebabs: what to marinate the meat in

5. Add to the meat.

6. Add salt and pepper in portions, stirring constantly.

7. Pour in vinegar and lemon juice.

The most delicious pork collar kebabs: what to marinate the meat in

8. Add your favorite spices and mustard and mix well again, as if massaging.

9. Put some weight on top and leave in the refrigerator for at least 2-3 hours to marinate, preferably for a day. You can stir it from time to time.

The most delicious pork collar kebabs: what to marinate the meat in

10. Light a fire, warm up the skewer, and add meat.

11. Wait until the fire burns out and grill the kebabs. There should be no fire, only heat.

12. Keep turning the skewers and pouring water over them.

The most delicious pork collar kebabs: what to marinate the meat in

13. Wrap the finished kebabs in foil and simmer over a fire for another 10-15 minutes.

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