Pork shashlik marinated in vodka with honey
6 servings
80 minutes
This kebab is a true gastronomic masterpiece that combines traditions with an original approach to marinating. The pork, infused with the aroma of spices, the softness of honey, and the depth of vodka, acquires a delightful flavor: sweet-spicy with a hint of caramel. Thanks to the marinade, the meat becomes extraordinarily tender and juicy, while the grilling process reveals its rich aroma. Vegetables cooked over coals complement the meat with fresh and slightly smoky notes. This recipe traces back to ancient European culinary traditions where alcohol was often used to enhance flavor and improve meat texture. Perfect for warm friendly gatherings in nature or family dinners under the open sky.
1
Wash the meat, let it drain, cut it for skewering, lay it on the table, and salt it. Let it brine for 20 minutes. Rub with spices.
- Pork neck: 2 kg
- Salt: to taste
- Spice mix for shashlik: to taste
2
Peel, wash, and slice the onion into rings.
- Onion: 1 kg
3
Layer the onion and meat in the pot.
- Onion: 1 kg
- Pork neck: 2 kg
4
Dissolve honey in vodka and pour the mixture over the shashlik, place under a weight, and refrigerate for at least 3 hours.
- Honey: 1 tablespoon
- Vodka: 70 ml
5
Remove the meat, mix it with onion, add 2 tablespoons of vegetable oil, and mix again. Skewer tightly and grill on the barbecue until cooked.
- Onion: 1 kg
- Pork neck: 2 kg
- Vegetable oil: 2 tablespoons
6
Wash the vegetables, peel the carrots, cut large tomatoes in half, slice the pepper into rings, salt and sprinkle with vegetable spices (I only used salt and khmeli-suneli in this case), let the vegetables sit for 15-20 minutes, mix them on skewers and send them to the coals.
- Carrot: 3 pieces
- Tomatoes: 15 pieces
- Sweet pepper: 5 piece
- Salt: to taste
- Khmeli-suneli: to taste
7
If you start frying vegetables at the same time as the meat, the zucchini and carrots will be al dente (Italian - cooked to be firm but not hard). If you fry them 10-15 minutes before placing the meat over the fire, they will be very soft and tender.
- Zucchini: 5 piece
- Carrot: 3 pieces