Vinegar Marinade for Pork

4 servings

15 minutes

Vinegar marinade for pork is a classic of Russian cuisine that gives the meat a rich, tangy flavor with a slight acidity. This recipe, popular among shashlik lovers, uses simple yet powerful ingredients: vinegar tenderizes the meat, onion adds sweetness and aroma, while the combination of salt, sugar, and pepper balances the taste. The marinade allows spices to penetrate deeply, making the pork tender and juicy. Traditionally, pork is left to marinate overnight to reveal the full palette of flavors. This cooking method is perfect for grilling over coals, creating a delicious crust and rich juiciness inside. This marinade is an essential choice for picnics and summer feasts, providing unforgettable gastronomic experiences.

Energy value per serving

• Calories: 780.9
• Proteins: 53.4g
• Fats: 53.9g
• Carbohydrates: 19.5g

Ingredients

• Water: 700 ml
• Onion: 500 g
• Table vinegar: 1.5 tbsp
• Salt: 1 tbsp
• Sugar: 1 tbsp
• Ground black pepper: to taste
• Shashlik: 1 kg

Cooking steps

1. Slice the onion into half rings, layer the pork kebab and onion in a pot.

   Required ingredients:

   • Onion: 500 g
   • Shashlik: 1 kg

2. Prepare the marinade: mix water, vinegar, salt, sugar, and pepper.

   Required ingredients:

   • Water: 700 ml
   • Table vinegar: 1.5 tablespoon
   • Salt: 1 tablespoon
   • Sugar: 1 tablespoon
   • Ground black pepper:  to taste

3. Pour this mixture over the pork kebab and onion, and refrigerate overnight (or for 8 hours).

   Required ingredients:

   • Water: 700 ml
   • Table vinegar: 1.5 tablespoon
   • Salt: 1 tablespoon
   • Sugar: 1 tablespoon
   • Ground black pepper:  to taste