Ingredients for making barbecue on mineral water
- Fresh pork pulp 2 kilograms
- Large onion 2 pieces
- Salt to taste
- Freshly ground black pepper to taste
- Kebab seasoning to taste
- Sparkling water 2-2.5 liters
- Table vinegar 9% 3 tablespoons
- Main Ingredients: Pork, Onion
- Serving 5 servings
Cutting board, kitchen knife, kitchen paper towels, large bowl with a volume of 4.5-5 liters, medium bowl, pan cover, refrigerator, charcoal, barbecue, skewers, flat serving dish or tray, firewood, matches, paper, dining room a spoon
Cooking barbecue on mineral water:
Step 1: prepare the pork.
Wash the pork thoroughly under running warm water to remove any splinters from the bones. Next, wipe the meat with kitchen paper towels and put it on a cutting board. Using a knife, we clean the component from the veins, films and excess fat. Now cut the pork into large pieces and immediately transfer it to a deep bowl. Attention: the thickness of the segments should be approximately 3.5-4 centimetersthen the kebab will turn out juicy and soft.
Step 2: prepare the onions.
Using a knife, peel the onion from the husk and then rinse well under running water. We lay out the component on a cutting board and chop the middle rings with a thickness of approximately 5 millimeters so that they do not tear when we string them on skewers. Shredded onions are moved to a medium bowl and briefly set aside.
Step 3: marinate the kebab.
Pour freshly ground black pepper and a special seasoning for barbecue to a bowl with pieces of pork to taste. Attention: we don’t salt meat yet. Now with clean hands we thoroughly mix all the components until smooth.
Next, put onion rings here and then fill everything with sparkling water. Once again, mix everything well with clean hands and look. Soda should definitely cover the onion with pieces of pork. If not, then add some more water. Now tightly close the bowl with a lid from the pan. Attention: see that their diameters match. Next, put the container with barbecue in the refrigerator and wait 8 ocloc'k.
After the allotted time, we take out the bowl and add table vinegar to it and somewhere 1.5 tablespoons salt. Using the tools at hand, mix everything thoroughly until smooth, and then close the bowl again with a lid and put it back in the refrigerator, but already for 4 hours. Closer to the end of the allotted time (somewhere in 40-60 minutes) begin to prepare the barbecue.
Step 4: prepare the barbecue on mineral water.
At the bottom of the barbecue, first of all, we lay out a pile of firewood. Between them we place several sheets of paper to make it easier to organize a bonfire. Then, using the matches, we set fire to our structure and wait a couple of minutes. If you have good dry firewood, then making a fire will not be a problem. When the wood burns about 50-60%, carefully add charcoal to the barbecue. Gently mix everything with one skewer and begin to string the meat.
We take out a bowl of pork and onions from the refrigerator, remove the lid and with clean hands we take components in turn. We string them on skewers so that practically no free space remains between them.
When the charcoals warm up well and you feel the outgoing heat from them, we begin to cook kebab. Spread skewers with pork and onion over a barbecue for a short distance and fry the dish for 30 minutes. Important: Be sure to occasionally turn the shish kebab from side to side so that it is cooked evenly. If necessary, if you feel a strong heat from the coals, you can lightly pour them with the remaining liquid from the bowl, while touching the meat. After the allotted time, remove the barbecue from the grill and put it on a special large flat plate or tray. Immediately after that, we begin to set up a dining table and invite friends and family members until our dish has cooled down.
Step 5: serve the barbecue on mineral water.
Such a tasty and juicy kebab, immediately after cooking, we serve to the dining table. But you can enjoy it along with fresh vegetables, herbs, pita bread, dry red wine and all kinds of sauces. Very tasty and nutritious!
Bon appetit to all!
- for the preparation of such a barbecue I recommend using the pork neck, since it is the most juicy and soft;
- In addition to the spices indicated in the recipe, you can take others to your taste. For example, I add a couple more pinches of “hops-suneli” and a pinch of hot ground pepper;
- before removing the barbecue from the grill, it can be checked for readiness. Although, believe me, after 12 hours of pickling, the meat should be instantly fried. Nevertheless, we pierce the pork in several places with the tip of a knife and look. If transparent juice starts to flow out of the holes, then the kebab is ready and you can remove it from the coals. If not, then extend the frying time yet for 5-7 minuteswithout forgetting to turn the meat from one side to the other all the time.