用汽水煮的猪肉串
汽水软化肉质而不带酸味，肉串汁多软嫩。腌制2–3小时即可。
- 烹饪时间
- 40 分钟
- 份量
- 749 kcal
- 材料
- ≈ $2.14
- 蛋白质
- 41 g
材料
- 1 Pork neck包装 700 克 约等于 $5.63 250 克
- 2 Onions≈ $1.60 每千克 80 克
- 3 Salt 3 克
- 4 Ground black pepper 按口味
- 5 Ground coriander 按口味
- 6 Paprika 按口味
- 7 Sunflower oil 5 毫升
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将猪肉切成4厘米的方块，洋葱切成圆环；洋葱加盐揉搓出水。
将肉和洋葱、胡椒、香菜粉、辣椒粉混合均匀。
倒入汽水（每份约100毫升），刚好没过肉；再加入油。
盖上盖子，放入冰箱腌制2–3小时。
取出肉块沥干水分，串在串子上，架在炭火上烤15–18分钟，不断翻面；从切口流出的汁清亮即熟。
小贴士
- 为什么这样做
- Use highly carbonated water to break down meat fibers without altering flavor. Still water won’t tenderize. The bubbles create tiny pressure points that soften the meat over time.
- 可替换食材
- Replace coriander with 0.5 tsp dried thyme for a similar earthy note. Use white wine vinegar (20 ml) instead of sparkling water, but marinate only 1 hour.
- 常见错误
- Overcooking turns the meat gray inside; check by cutting a slit. Juice should run clear, not pink. Smell burnt char means the grill is too hot; lower heat or move skewers away.
- 保存与加热
- Eat fresh or within 1 day. Reheat in a dry pan over medium heat for 2–3 minutes per side to avoid drying out. Does not freeze well.
- 搭配建议
- Pair with a simple cucumber-tomato salad and flatbread for a light but filling dinner. Works well for summer barbecues with friends.
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