Pork is the most beloved and popular throughout the country. The secret of how to cook barbecue pork, lies in the simplicity of marinating meat and ease of preparation.
After all, even marinated for 30 minutes the meat turns out very tender and juicy, but about the taste, you can perform the entire praises, because nothing beats a dish cooked on the coals.
And, of course, everyone has their own favorite recipe on how to cook barbecue pork.
After all, this dish recipes there are so many - from the simple marinade of onion, lemon and pepper, to the unimaginable - of wine, exotic fruits and rare spices. Demonstrating your imagination, using products such as onions, garlic, fragrant spices, fresh herbs, adjika, juices and many other ingredients, you can make swine kebab unforgettable taste and aroma.
But do not think that barbecue - a very easy process, it requires knowledge of some tricks and secrets. These secrets will help protect you from failure, which may disappoint you as a novice cook.
Before cooking skewers of pork, it is necessary to choose the right meat.
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Choice of meat for barbecue
When choosing meat, we must remember that as far as fresh and quality it is so soft, juicy and tasty dish will turn out. For cooking kebabs have to choose only fresh and chilled meat to the dish came out juicy and fragrant. If not buy chilled pork, it is possible to use it in frozen form. In this case, the meat should be defrosted in a refrigerator at a temperature lower compartment is greater than 5 degrees. For pork preserved its taste and nutritional quality, it must be thawed slowly and carefully. From the microwave oven when defrosting meat should be abandoned, since the cooked meat after a defrost get dry, tough and not tasty enough.
When choosing meat, you need to pay attention to its freshness. Buy it better on the market in the morning, because at this time it is the most fresh and not dried up. The selected piece must be carefully inspect from all sides. High-quality pork should have a smooth pink color at the cut, and the cut must be smooth and glossy. Then you gently press your finger on the cut of meat, the resulting pit should immediately straighten.
Next, it is necessary to smell the meat, it must have a pleasant and slightly sweet smell. If you do not wish to buy meat boar, ask the seller to cut a little piece myastsa, hold it over the flame of a match or a lighter, and then smell. Meat boar will have a sharp and unpleasant smell of urine. This piece is not worth buying.
To choose the best barbecue pork neck or neck of pork. Very tasty ribs are obtained. But if you choose a ham or shoulder blade, the dish can turn out dry and tough. Choosing the pork, it is better not to take too big chunk, as a large amount of fat can adversely affect the taste of barbecue.
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Selection of coal and frying meat
Before barbequing, you need to prepare the coals for cooking. For barbecue pork can come coals such as the wood of birch, aspen, apple, cherry, rowan and lime. Of course, you can buy ready-made coals in the store, but be prepared independently aromatic carbons. Before roasting meat, coals should be well to heat. Hot coals should be lit evenly across the surface of a reddish glow, and ash must only lightly cover them with a thin layer. Skewers can not begin to fry until the flames are extinguished. If, during the cooking fire breaks out, it must repay, sprinkled with water, wine, or the remaining marinade.
Obzharivaya barbecue, you should try to uniformly and regularly turn the skewers with meat. It is necessary to fry the pork on all sides and formed a beautiful crisp, which will prevent skewers from burning. If it so happened that the meat or the beginning of the burn dried up, you just have to grease or drizzle with marinade pieces or a mixture of water and wine. Regular spraying with pork not prigorit and acquire extra flavor and juiciness, with meat inside remains tender and soft.
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Prepare the marinade for barbecue pork
Shish kebab marinade without simply can not exist. From how well prepared it will depend taste dishes prepared. Marinade recipes, there are many, can be found for every taste.
Those who want to cook really delicious kebab marinade pay nearly as much attention as the choice of meat. Furthermore onions and spices, which are used in pickling pork marinade added to dry wine (red or white), kvass, beer, fruit or vegetable juices. Many for the preparation of this dish using yogurt or mayonnaise. Previously used for marinating meat vinegar, perhaps because it was affordable and quick to act. However, pork marinated in vinegar, it turns out not as juicy. Replace it can lemon juice. Special attention should be given to salt, which added to the marinade is not necessary, as it will make the tough pork. Salt finished dish can be already on the table.
Types of marinades:
basic marinade consisting of vegetable oil, vinegar, chopped herbs and Dijon mustard;
acute marinade consisting of yogurt, cayenne pepper and lemon juice;
fermented milk, consisting of yogurt, garlic, turmeric, cloves, cardamom and cinnamon;
lemon marinade consisting of lemon juice, olive oil, lemon zest, fresh mint and oregano;
soy marinade consisting of soy sauce, garlic and Chinese spice mixtures;
Russian marinade consisting of kvass, onion and honey.
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Recipes for barbecue marinade pork
Marinade based vinegar
You will need:
2 kg of pork;
3 medium onions;
salt;
black pepper;
100 g of 9% vinegar;
water.
Pork cut into pieces. Onions cut into rings thickness of 0, 5 cm. In a deep bowl or saucepan mix well meat, onion, black pepper and salt. In the liter jar vinegar should be diluted with water so as to obtain a weakly acidic solution. Part of the solution should be poured into the meat and mix well, and pour the remaining water in the meat, so it was covered with the marinade. On top of the meat is better to put the yoke, to marinated meat is better. Leave to marinate for at least 4 hours.
The marinade of yogurt
You will need:
pork;
1 liter of yogurt;
5 medium onions;
salt, spices;
cilantro.
The meat cut into pieces and put on the bottom of the enamelware. On top of the meat to put the chopped onion, finely chopped cilantro, salt, add spices and pour yogurt. Then again put a layer of meat, onions, cilantro, spices and yogurt. So meat should marinate for at least a day in a cool place.
Marinade with mayonnaise
You will need:
2 kg of pork;
bow;
500 g of mayonnaise;
salt;
spices.
The meat cut into pieces. Onions cut into rings 1 cm thick. Pork mixed with onions and pour mayonnaise, salt, add spices. Mix well and put to marinate for a day. Before you start frying, again all mix well.
Spicy marinade
You will need:
1 kg of pork;
3 lemons;
1 tsp red pepper;
2 tsp ground coriander;
Chopped 1 bay leaf;
0, 5 tsp ground ginger;
5 tbsp olive oil;
2 tbsp chopped basil;
pinch of cinnamon and ground cumin;
salt and freshly ground black pepper.
Meat Wash and cut into pieces. Lemon cut into slices the thickness of 0, 5 cm. In a separate bowl, combine the cumin, coriander, ginger, basil, cinnamon, bay leaf and pepper with olive oil and pour into the pork with lemon. All mix well, cover and put in a cool place for 10 hours, stirring occasionally.
Marinade fast
You will need:
2 kg of pork (neck);
1 kg of onions;
1 tsp ground black pepper;
5 bay leaves;
pinch of saffron;
salt.
Pork cut into pieces and put in a bowl for marinating. Onion peel and rub through a meat grinder. The resulting mass is mixed with onion meat and add pepper, saffron, bay leaf, salt and stir again. Pieces of meat strung on skewers and cook for about 20 minutes.
Pork in Georgian
You will need:
600 grams of pork;
3 tomatoes;
6 bulbs;
black and red pepper;
herbs to taste;
salt.
Pork cut into chunks and mix with pepper and chopped onion. Put the meat in a container to marinate and put the meat on top of the load. Leave to marinate in a cool place for 6 hours. Strung pieces of pork on a skewer, alternating with onion. Ready to decorate skewers onions, tomatoes and herbs.
Marinade on beer
You will need:
2 kg of pork;
250 ml mayonnaise;
bow;
0, 5 liters of beer;
salt;
ground black pepper.
Pork cut into pieces of equal size. Fold in the bowl and mix with chopped onion rings, salt and pepper. Pour meat with mayonnaise and mix well. Put in a cool place for 2 hours. For 15 minutes before the meat is cooking pour the beer and stir. Leave on for 15 minutes. Then strung on skewers and cook. While the kebab is ready, you need to cook the sauce. To do this, a bow that was in the pan with the marinade and fry until cooked and mix with mayonnaise and ketchup.
Marinade on pomegranate juice
You will need:
2 kg of pork;
3 onions;
0, 5 liters of pomegranate juice;
at 0, 5 beam cilantro, parsley and dill;
salt and black pepper.
Pork cut into portions. Onions cut into rings 1 cm thick. The greens finely chop. All the ingredients are folded into an enamel pan, season with salt and pepper and pour the pomegranate juice. Put in a cool place for 4 hours.
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Tips for barbecue
Barbecue pork contains specific rules, following which it is possible to achieve perfection in the creation of this dish.
Skewer not marinated in aluminum cookware. To do this it is best to choose the enamel or earthenware container.
To make tender and juicy meat old pork, marinate it in wine, fresh milk or yogurt.
Skewer the meat on skewers to be strictly parallel to the grain.
