Pork belly shashlik
Pork belly shashlik can be served with herbs (parsley or cilantro), as well as simple fresh vegetables: cucumbers and tomatoes.
- fresh bread
- Salt
- Red wine vinegar
- Pork belly with bone
- Onions
- Prepare all the shashlik ingredients. Wash the pork belly and pat dry with paper towels. Cut into large, equal-sized pieces (each piece should contain, in addition to the meat, a spare rib and some fat).
- Place the sliced pork belly in a large bowl. Peel the onions (1 kg) and cut them into thin rings. Add to the meat. Season with salt and pepper and mix, pressing gently with your hands to release the juices.
- Add red wine vinegar to the bowl with the pork belly and onions. Stir again. Cover the bowl with a lid or plastic wrap. Refrigerate for 1–6 hours.
- Light the coals in the grill and let them burn down thoroughly until they're covered in white ash. Use metal skewers. They should be wide and flat enough to prevent the meat from shifting while grilling.
- Thread the pork belly onto skewers, placing them lengthwise so they don't hang over. Grill over coals (at a height of 10–15 cm), turning frequently, for about 15 minutes.
- Peel the remaining onion and slice it into half rings. Place it in a clean bowl. Transfer the fried pork belly to it, removing the pieces from the skewers using large slices of lavash. Stir and divide among serving plates. Serve the lavash slices, which have absorbed the juices of the meat, on the table.
When threading marinated pork belly onto skewers, try to place pieces of the same size and quality on each skewers so they cook evenly.
Those looking for an easy shashlik recipe should consider chicken or turkey shashlik. Poultry shashlik is easy and convenient to prepare, but without a few tips, it can be...
How to cook Georgian shashlik? Don't even try to find the perfect recipe: every resident of the Caucasus has their own, naturally unique, opinion on the matter. We offer a fairly simple version that has been tested many times in practice and has received a huge number of "likes." Meat, onions, red wine vinegar. Nothing extra! Marinate the meat for Georgian shashlik the night before, then load it in the trunk with fresh vegetables in the morning and head out to your dacha with family or friends. A delicious al fresco lunch is guaranteed!
If the weather outside is calling for "stay home," try grilling pork shashlik in a frying pan! Worried about the results? Don't be! If you approach the cooking process carefully, the shashlik will be truly delicious. Sure, it won't have that campfire aroma (and we wouldn't recommend using a chemical smoke substitute), but the pork will definitely turn out tender, juicy, and with a deliciously golden crust. Just be sure to marinate the meat thoroughly, and then your shashlik will be a true delight.
Shashlik requires a grill, coals, meat—and, of course, sauce! Moreover, a good sauce can save even a poorly prepared shashlik; after all, as we all know, sauce is a substance with...
A pork belly roll in the oven is a real treat. We'll prepare the brisket using the porchetta method—a traditional Italian roll—because it's the most delicious and traditional recipe, and you can vary the seasonings to suit your taste. It's worth noting that porchetta is typically made from two cuts: a fatty brisket, opened like a book, is wrapped around a piece of pork tenderloin or pork loin. However, if the brisket is meaty, you can omit the fillet. For our recipe, use a lean brisket no thicker than 3.5 cm, otherwise it will be difficult to work with. It's best to buy brisket at the market and ask the butcher to cut a nice, even slice. Ideally, you want a rectangle for a beautiful roll. A short, thick piece of pork is unsuitable for rolling. We really wanted to add fresh sage to the recipe, but we left it out because it's much harder to find than rosemary and thyme. But if you're lucky, be sure to add sage to the herbs. The beauty of an oven-baked pork belly roulade is that it's not only a stunning hot dish with a crispy crust that will wow your guests, but also a great cold appetizer for later. Once cooled, the roulade can be cut into thin slices for sandwiches.
Pork shashlik has a reputation for being delicious but difficult to prepare. Overcook the meat on the grill or in the oven, and it will turn out tough and dry. Undercook it, and it's even worse: the shashlik will be undercooked, making it dangerous to eat. But with a few tips, taming pork's unruly nature and preparing delicious shashlik is easy.