Pork shashlik marinated in mineral water
4 servings
20 minutes
Pork shashlik marinated in mineral water is a true embodiment of Caucasian culinary tradition. This method of preparing meat originated in regions where meat was always marinated with its natural flavor in mind. Carbonated mineral water makes the meat tender, releasing its juices and speeding up the marination process. Onions add sweetness and a slight spiciness, while black pepper and salt enhance the natural taste of pork. This shashlik turns out juicy, with crispy onion rings between the meat pieces that are browned over the fire. It is perfect for friendly gatherings outdoors and family feasts, especially when served with fresh vegetables and aromatic lavash.
1
Cut the pork neck (loin) into large cubes of 4-5 cm.
- Pork neck (collar): 1 kg
2
Cut the onion into large rings (preferably keeping the rings whole so they can be threaded between pieces of meat on a skewer).
- Onion: 200 g
3
Salt, pepper, and mix.
- Salt: 5 g
- Ground black pepper: 5 g
4
Pour with sparkling water (it will tenderize the meat and marinate it faster).
- Mineral water: 150 ml
5
Cover and leave at room temperature for 2 hours.
