Pork Shashlik in Vinegar Marinade with Onions
Classic pork shashlik marinated in tangy vinegar with onions, bay leaf, and pepper. The meat stays juicy with a crispy crust—marinate for 3–4 hours only.
- Time
- 40 min
- Serving
- 715 kcal
- Ingredients
- ≈ $2.14
- Protein
- 41 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.63 250 g
- 2 Onions≈ $1.60 per kg 80 g
- 3 Vinegar 9% 8 ml
- 4 Sugar 3 g
- 5 Salt 3 g
- 6 Ground black pepper to taste
- 7 Bay leaves to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut pork1 neck into 4×4 cm cubes; slice onions2 into 5 mm rings.
Mix 100 ml water with vinegar, dissolving sugar and salt.
Layer pork1 and onions2 in a bowl with pepper and bay leaf; pour in the vinegar mixture, tossing by hand.
Cover and refrigerate for 3–4 hours—no longer, or the vinegar will dry the meat.
Remove meat, pat dry, and thread onto skewers; set aside some marinated onions2 for serving.
Grill over coals without direct flame for 15–20 minutes, turning every 3–4 minutes, until juices run clear and no pink remains.
Serve with reserved marinated onions2.
Tips
- Why it works
- Use vinegar at room temperature to dissolve sugar and salt fully before marinating. Undissolved crystals burn the meat during grilling.
- Substitutions
- Replace vinegar with lemon juice (same amount) for a milder tang; swap pork neck for pork shoulder if cheaper, but trim extra fat.
- Common mistakes
- Over-marinating turns the meat rubbery. Check by pressing a cube; it should still spring back, not feel mushy.
- Storing and reheating
- Eat fresh or within 1 day; reheat in a pan for 3 minutes if needed, but texture suffers.
- Serve with
- Pair with a cold cucumber salad to cut the richness and balance the vinegar’s sharpness.
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