Tomato marinade for pork neck shashlik
5 servings
15 minutes
Tomato marinade for pork neck kebab is a true embodiment of Russian gastronomic tradition, combining the rich flavor of meat with the refreshing acidity of tomatoes and aromatic notes of basil. Tomato juice along with balsamic and wine vinegars makes the pork especially tender, allowing it to soak up the spicy bouquet of the marinade. The slight heat from chili pepper adds zest, while fresh basil softens and complements the overall taste. This marinade is perfect for making juicy kebabs over an open fire – it makes the meat tender and highlights its natural sweetness. It is best served with greens and fresh vegetables to emphasize its rich, intense flavor.
1
Prepare the ingredients.
2
Cut the meat into cubes about 5 cm on each side.
3
Place meat cubes in a bag and add olive oil.
- Pork neck (collar): 1 kg
4
Add tomato juice to the package.
- Tomato juice: 0.4 glass
5
Then add balsamic vinegar.
- Balsamic vinegar: 1 tablespoon
6
Pour in the wine vinegar.
- Wine vinegar: 1 tablespoon
7
Remove the seeds from the pepper.
- Chili pepper: 2 g
8
Then cut into large pieces.
9
Add large torn basil leaves.
- Basil: 1 sprig
10
Press basil and chili simultaneously.
- Basil: 1 sprig
- Chili pepper: 2 g
11
Mix the ingredients well and refrigerate for at least 6 hours.
