Pork shashlik in vinegar
6 servings
35 minutes
Pork shashlik in vinegar is a true gem of Caucasian cuisine, rooted in ancient traditions of cooking meat over an open fire. The marinade of vinegar, salt, and sugar makes the meat extraordinarily tender and infuses it with a light sourness that reveals the natural sweetness of the pork neck. Onion rings complement the flavor of the juicy meat, while the aroma of smoke adds depth and richness. The finished shashlik is tender, juicy, and aromatic, with a subtle balance of sweet-sour notes and a hint of pepper's spiciness. Serving it with wine highlights its flavor nuances, making every meal special. It's perfect for warm evenings with friends amidst nature's song and cheerful conversations by the fire.
1
Cut the meat into pieces, the onion into large rings, layer them in a pot, and pepper the meat. Prepare the marinade (mix water, salt, vinegar, and sugar) and pour it over the meat, then place the pot in the refrigerator overnight.
- Pork neck (collar): 2 kg
- Onion: 1 kg
- Ground black pepper: to taste
- Water: 1.5 l
- Vinegar: 3 tablespoons
- Salt: 2 tablespoons
- Sugar: 2 tablespoons
2
Heat the coals. Skewer the meat mixed with onions and grill until cooked. Before serving, drizzle with wine.
- Pork neck (collar): 2 kg
- Onion: 1 kg
