In no case do not use vinegar called “table” for marinade. This is not food, but a means for cleaning dummies. Take any natural vinegar for meat: wine, apple, berry.
- 1–1.3 kg of pork neck
- 4 large onions
- 2 tbsp. l white wine vinegar
- 2 tsp salt
- 1-2 tsp freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Cut the pork neck horizontally into 2 cm thick layers. Then cut each layer in length into 2 cm wide strips. And finally, each strip across – into 3 cm long pieces.
Peel the onion and cut into thin half rings, put in a bowl. Sprinkle with salt and pepper, pour vinegar, shake hands. Add the meat to the onion and mix thoroughly. Tighten with a film and pickle no longer than 1.5–2 hours.
Light the coals in the brazier – they should burn well and turn to gray ash. Shake the meat off the marinade and string the pieces onto the skewers along as densely as possible. Roast on coals, often turning over, for about 20 minutes. Before serving, let the meat “rest” on skewers for 5–7 minutes.
Servings Per Container
No05 (216), 2016
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom
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