Pork shish kebab - 55 cooking recipes

A few marinating tricks to make pork kebabs recipes successful: - Vinegar is a rather risky ingredient, it toughens it up. We are talking not only about bottled liquids, but also about cheap wine, mayonnaise - it contains vinegar. But you can’t do without acid. Therefore, you must carefully observe the dosage and it is better to underfill than overfill. - Long does not mean good. Some components have a very strong effect. For example, you shouldn’t keep fillets with mustard for more than one hour. - Fatty foods should be avoided - and this is mayonnaise, sunflower oil. Pork is already lean. There are many excellent mixtures for marinating barbecue, where the typical ingredients are: 1) Onion - a classic component, rarely does any sauce do without this vegetable, which has softening properties. It’s better to finely grate the onion and then shake off the pulp. 2) Alcohol: dry wine, cognac, beer. 3) Acidic products: wine and apple cider vinegar, kefir, lemon, pomegranate juice. 4) Champagne, mineral water - to speed up the process. The bubbles saturate the meat with oxygen and all components are more actively absorbed. 5) Spices, herbs, seasonings. Tomato paste (not sauce or ketchup), paprika, coriander, pepper, garlic, sugar.