Pork shashlik in onion juice
4 servings
20 minutes
Pork shashlik in onion juice is a classic dish of Russian cuisine, rooted in the age-old traditions of cooking meat over coals. The main feature of the recipe is marinating pork exclusively in onion juice, which gives the meat extraordinary tenderness and a rich aroma. Onion, rich in natural enzymes, acts as a natural tenderizer, making the shashlik delicate and juicy. The cooking process requires patience since the meat must absorb flavor without adding salt and spices. Only before grilling is it complemented with aromatic seasonings and salt to enhance the flavor without excessive intensity. The finished shashlik delights with a pleasant tanginess, rich meaty aroma, and golden crust. It is best served with fresh vegetables and herbs, complemented by traditional Russian sauces and bread.
1
Cut the meat into evenly sized medium cubes.
- Pork: 1 kg
2
Pass the onion through a meat grinder or grate it finely, and squeeze the onion juice through cheesecloth; it is very important that the onion pulp does not get into the juice.
- Onion: 1 kg
3
The kebab should marinate in the obtained juice for 1-4 hours without any spices or salt.
- Onion: 1 kg
4
Next, squeeze the meat from the juice, add sunflower oil and spices.
- Sunflower oil: 100 ml
- Ground black pepper: to taste
- Ground red pepper: to taste
- Basil: to taste
- Cumin (zira): to taste
5
Knead the meat with oil and spices for 5-10 minutes, like kneading dough.
6
Salt 5-10 minutes before starting to cook.
- Pork: 1 kg
7
Skewer the meat and cook on the grill for 15-20 minutes until the juice from the cut kebab becomes clear.