Pork Shashlik in Vinegar and Onion

1. 1 Pork neckpack 700 g ≈ $5.77 250 g
2. 2 Onions≈ $1.60 per kg 80 g
3. 3 Vinegar 9% 8 ml
4. 4 Sugar 3 g
5. 5 Salt 3 g
6. 6 Ground black pepper to taste
7. 7 Bay leaves to taste

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

Method

1. Cut pork¹ neck into 4×4 cm cubes; slice onion² into 5 mm rings.

2. Mix 100 ml vinegar with water per serving, dissolve 1 tsp sugar and 1 tsp salt to mellow the sharpness.

3. In a bowl, layer pork¹ and onion² with black pepper and a bay leaf; pour over the vinegar mix and toss by hand.

4. Cover and marinate in the fridge for **3–4 hours**—no longer, or the vinegar will toughen the meat.

5. Thread pork¹ onto skewers (skip the onion²), then grill over hot coals **15–20 minutes**, turning every **3–4 minutes** until charred.

6. Serve with the marinated onion² rings and flatbread.