We used to cook kebabs, stringing meat with onions and tomatoes on skewers. We offer to try a new version with apples, it turns out very tasty
- 900 g pork shoulder pulp with fat
- 4 strong sweet and sour apples
- 300 ml apple juice
- half average lemon
- 4 tbsp. l Dijon mustard
- 4 bay leaves
- 1 tbsp. l a mixture of allspice and black pepper peas
STEP-BY-STEP COOKING RECIPE
Remove the zest from the lemon with a fine grater, squeeze the juice. In a bowl, mix half the apple juice, lemon juice with zest and mustard.
Crush bay leaf, allspice and black pepper in a mortar rather large and add to the marinade. Shuffle.
Dry the meat with paper towels and cut into rectangular pieces about 4×2.5×2.5 cm. Put the meat in a bowl with marinade and mix thoroughly with your hands so that each piece of meat is covered with it. Tighten with foil and leave in a cool place for 2–4 hours.
Light the coals – they should burn well and turn to gray ash. Cut the apples into quarters, remove the core, cut the flesh across into large slices.
Shake off the pieces of meat from the marinade and string them on skewers, alternating with apple slices (carefully so that the apples do not break). Cook on charcoal, occasionally lubricating the barbecue with marinade, for about 20 minutes.
Add the remaining apple juice to the marinade, salt, pepper, boil the mixture, 2-3 minutes. Strain and serve in a barbecue like sauce.
Servings Per Container
No. 06 (205), 2015
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Table of weights and measures
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