Ingredients for making pork skewers with spruce aroma
- Pork meat (pulp) 2 kilograms
- Onions 3-4 pieces (large)
- Vegetable oil 2-3 tablespoons (in marinade) - 1 tablespoon (for skewers)
- Highly carbonated water 150 milliliters (per marinade) - 1 liter (for watering coals)
- Ground black pepper to taste
- Suneli hops to taste
- Ground red pepper to taste
- Paprika to taste
- Salt to taste
- Spruce branches 2-3 pieces
- Main Ingredients: Pork, Onion
- Serving 8 servings
- World Cuisine
Inventory:Paper kitchen towels, Cutting board - 2 pieces, Knife - 2 pieces, Deep enameled pan with a lid, BBQ, Newspaper or cardboard, Matches, Skewer - 8 pieces, Tablespoon, Tray, Large cauldron with a lid, Fork, Kitchen towel
Cooking pork skewers with spruce aroma:
Step 1: prepare the meat.To begin with, we choose pork for barbecue ideal flesh of ham, loin, lumbar or neck. Then we wash the meat ingredient under cold running water from any kind of pollution and dry the pork with paper kitchen towels from excess water. Then we put a piece of meat on a cutting board, arm ourselves with a sharp kitchen knife and cut off the veins, excess fat and film from it. Now cut the pork in square pieces with a diameter of from 3 to 4 centimeters and shift the slices into a deep enameled pan.
Step 2: prepare the onion.In order for the kebabs to be juicy, you need onions and the more it will be, the better! Therefore, with a calm mind, we take 3 - 4 large onions, peel them with a knife from the peel, rinse the heads under cold running water, lay on a cutting board and cut it into a small cube with an approximate diameter of 1 centimeter.
Step 3: pickle the meat.Add chopped onions to the meat bowl. We add spices such as ground black pepper, hops-suneli, ground red pepper, paprika to the container to taste, and also add salt. Pour in 150 milliliters of very sparkling water and mix all the ingredients with clean hands, squeezing them slightly with your palms. Due to this, onions will let the juice, and the meat will be completely covered with liquid. Cover the pan and pickle the pork for 3 hours at room temperature.
Step 4: prepare the brazier.In 1 hour before the barbecue is grilled, we begin to prepare a pre-cleaned barbecue. We put in it a layer of dry newspapers or cardboard. Lay out on top of paper 2 - 3 armfuls of dry leaves, brushwood or hay and we pour barbecue 3 kg of charcoal. We make a fire with matches, after about 30 minutes the fire goes out and the coals begin to smolder. We throw in a brazier a couple more armfuls of dry leaves and let it flare up again, this is necessary so that the heat in the brazier is at least 300 degrees. We repeat the process several times, as a result, the preparation of the fire will take about 1 hour.
Step 5: prepare the barbecue.The meat was pickled, the barbecue was warm, the coals were smoldering, it was time to fry the barbecue. We take the skewer, wet the palm of the hand in vegetable oil, 1 tablespoon is enough and grease the metal rods with fat, this process is necessary so that after frying the kebab it is easy to remove from the skewers. Then alternately string the pickled pieces of pork on them so that there is a small distance between the portions 5 - 6 millimeters. At the same time, we remove small onions from the meat, which during frying is completely useless, because it can burn! We put the skewers with still raw kebabs on the barbecue, they should lie tight to each other and begin to fry pork. We make sure that the meat does not burn out and fry in the heat, and not on fire from a fire. We periodically pour coal with highly carbonated mineral water and turn the skewer from one side to the other several times, it’s enough 3 - 4 coups. It will take about a barbecue to fry from 45 to 60 minutes. We check its readiness with a knife, make an incision on one piece of meat, transparent juice should flow from well-cooked barbecue. If it is slightly pink then fry the kebabs until fully cooked for about another 7 to 10 minutes.
Step 6: bring the barbecue to full readiness.Now remove the skewers with fried barbecue from the grill and put them on a tray. We take a large cauldron, pour the remnants of the marinade into it along with the onion and add a couple of previously washed spruce branches to the ingredients. Then, with the help of a table fork or knife, we remove successively from each skewer pieces of meat and immediately put them in a cauldron. We put the container in the brazier, allow the marinade to boil, cover the cauldron with a lid and keep it on hot coals 10 minutes. After we remove the cauldron from the grill, holding it with a kitchen towel, put it on a cutting board, remove the lid and put the pieces of meat soaked in spruce aroma back onto the tray.
Step 7: serve pork skewers with spruce aroma.Pork shish kebab with spruce aroma is served hot. And if desired, they serve meat, pickles, pickled onions, mushrooms, fresh vegetables or fresh herbs, such as dill, parsley, cilantro, green onions. Savoring this yummy is pleasant under a glass of sweet or semi-sweet red wine, for children it is preferable to drink pork skewers with pomegranate or grape juice. Cook with pleasure and enjoy! Enjoy your meal!
- - If you decide to kindle the brazier on wood, it is worth remembering that for the kindling firewood of any fruit trees, for example, apple trees, cherries, pears, is used. You can also use dry branches of linden, oak, birch. But in no case can you cook a barbecue on firewood from coniferous species with resinous wood, such as pine, spruce, thuja, fir. Two sprigs of spruce will not do harm and only give the meat a light, pleasant spruce aroma, but the fire from coniferous breeds pork with its pungent odor that even the most spicy sauce, marinade or spice will not be able to kill.
- - A fire on wood should be prepared 2 hours before grilling kebabs, just during this time dry branches will burn to the state of coal and give the necessary brazier heat.
- - The composition of spices indicated for the marinade can be supplemented with any other spices that are suitable for cooking meat dishes, such as sumac, mustard, parsley, paprika and coriander.