Pork Shashlik in Sparkling Water

1. 1 Pork neckpack 700 g ≈ $5.77 250 g
2. 2 Onions≈ $1.60 per kg 80 g
3. 3 Salt 3 g
4. 4 Ground black pepper to taste
5. 5 Ground coriander to taste
6. 6 Paprika to taste
7. 7 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut pork¹ into 4 cm cubes, slice onion² into rings; season the onion with salt and crush by hand until juicy.

2. Mix pork¹ with onion², black pepper, coriander, and paprika.

3. Pour in highly carbonated mineral water (about 100 ml per serving) to just cover the meat, then add oil.

4. Cover and refrigerate for 2–3 hours.

5. Pat the pieces dry, thread onto skewers, and grill over coals for 15–18 minutes, turning occasionally; the juice from a small slit should run clear—it’s done.