Pork shashlik, St. Petersburg style
8 servings
30 minutes
Petersburg-style pork shashlik is a magnificent dish of Russian cuisine that embodies the best traditions of cooking meat over an open fire. This recipe is particularly known for its spicy marinade, which combines the tartness of red wine, the richness of white onion, and the sharpness of black pepper. The pork neck soaked in these aromas becomes surprisingly tender and juicy. Grilled over hot coals, the pieces of meat acquire an appetizing golden crust and a rich smoky aroma. It is customary to serve this shashlik with plenty of fresh herbs, a vegetable salad, and a glass of red wine, making it an ideal treat for warm friendly gatherings and family celebrations. Historically, this cooking method came to Petersburg from Caucasian culinary traditions but gained local notes due to the unique combination of ingredients.
1
Cut the pork into equal pieces, about the size of a child's fist. Place in a large pot.
- Pork neck: 3 kg
2
Peel and finely chop the onion, preferably using a machine. Add the onion to the pot with the meat, season with salt and pepper, and mix well by hand. Cover the pot with a smaller lid, press down well to release the juice, and place it in the refrigerator overnight.
- White onion: 1 kg
- Sea salt: to taste
- Ground black pepper: to taste
3
Two hours before cooking the meat, pour in the wine and mix.
- Red dry wine: 0.5 glass
4
Heat the coals. Skewer the pieces, pressing with your hand so that the meat tightly wraps around the skewer. Grill the meat until cooked.
5
Serve shashlik with plenty of greens, vegetable salad, and red wine.