Pork shashlik in a frying pan

Step-by-step preparation

Cooking time: 9 hr

1. STEP 1

   

   How to make shashlik in a frying pan from pork? Very simple! To begin, prepare the necessary ingredients according to the list. Take pork without bone. Choose the fat content of the meat according to your taste. Neck, shoulder blade, ham will do. I made shish kebab from the neck. In addition to regular table vinegar (the percentage is not so important), apple or wine vinegar will also work. Works very well with red wine vinegar.

2. STEP 2

   

   Wash the pork neck, dry it and cut into portions.

3. STEP 3

   

   Peel the onion and cut into cubes.

4. STEP 4

   

   Grind in a blender until smooth puree. It is more convenient to do this with an immersion blender, because in a stationary blender it is difficult to puree one onion. It is crushed into small pieces and sticks to the walls of the bowl.

5. STEP 5

   

   Grind the cumin and peppercorns in a mill. You can add spices to your taste. Suneli hops, paprika and ground coriander are suitable.

6. STEP 6

   

   In a bowl, combine pork, onion puree, vinegar and vegetable oil, ground pepper and cumin. Lightly salt everything. There is no need to add too much salt so that the meat does not start releasing a lot of juice. Pour in cold drinking water. Mix everything well with your hands.

7. STEP 7

   

   Cover the bowl of meat with cling film and refrigerate overnight. If it is not possible to marinate the meat for a long time, 3-4 hours is enough.

8. STEP 8

   

   Heat the vegetable oil in a frying pan over medium heat. Place the pieces of pork and fry on all sides until cooked and golden brown. Add salt to the pork while frying.

9. STEP 9

   

   The shish kebab is ready. Serve it with a fresh vegetable salad. Bon appetit!

Comments on the recipe

Eleno4ka

04.12.2023

4.7

I cooked pork shashlik in a frying pan. This time I had meat from the shoulder (but of course it’s better to use the neck for barbecue). I didn’t deviate from the recipe; I used regular table vinegar. I cut the pieces a little smaller than for frying on the grill. I marinated the meat for almost 15 hours, it was well marinated, so I did not fry it for long, over fairly high heat until appetizingly browned. It turned out very tasty, juicy, aromatic. Thanks for the recipe, Maria!

Yara

04.12.2023

5

I personally prefer to bake these kebabs on skewers in the oven. But it also turns out delicious in a frying pan.

Flora

04.12.2023

5

The most classic way to marinate meat! Fast and tasty. I fried pork shashlik in a frying pan on wooden skewers. The meat turned out great, just super!