Juicy pork neck kebab and the best marinade! Delicious pork neck kebab - step-by-step photo recipe for marinating and cooking on the grill Recipe for marinating pork neck for kebab
I have several butchers, there is a butcher who specializes in lamb, there is a specialist in beef, and since I’m describing pork kebab, my butcher today is a specialist in pork. A farmer who grows, slaughters and sells it himself, knows everything about pork, a professional in his field, a fisherman and hunter. Introducing: Kel Peter Karlovich.
And that means that Pyotr Karlovich sold me a neck for “shish kebab.” How much? I don’t discuss such questions with him, this is my butcher, we have known each other for many years, I know what and how much it costs on the market, but I don’t know how much meat costs from my butcher, it costs as much as he said , there is long-term trust here... 
First, cut off the softest and most delicious part of the neck. 
Here she is 
This is what happened in the end 
Slice 
We also chop the remaining part. The cutting is correct - this is very important. Here you can either spoil the meat or not spoil it, you can make it out of soft and tender meat so that you get a footcloth.... Cut slowly, first figuring out where to cut, how to cut...
There was excess fat and bones left from the neck for soup. 
Place the chopped meat in a wide saucepan 
In this case, I make marinating that is pleasant to my taste with these products: 
I cut onions... you can rings, and then try to pervert and string meat-onions-meat-onions.... yeah... you can.... I don’t do that. Firstly, with good mixing, the rings will bend and tear, and secondly, the time for frying the onions and frying the meat usually differs and you will end up with either overcooked onions or undercooked meat.... In this case, I add onions for marinating, and I fry them separately I can if necessary, but if I need pickled onions, I’ll pickle them separately. Here we marinate the meat; onions are one of the tools.
I cut into half rings 
Tomatoes... It is very important that the tomato is soft, juicy and tasty. 
Parsley 
Top with salt and pepper. If you want vinegar, add vinegar, if you want lemon, add lemon, in principle you don’t have to add anything else, tomato and onion are already good enough, I add a little vinegar, but not much, I like its smell and taste. It’s better not to overdo it here; if someone likes more vinegar, then it’s easier to serve vinegar separately with the finished kebab to sprinkle the meat after frying. 
Mix everything thoroughly and leave in a cool place for 3 hours. 
Thread onto skewers and set to fry 
Don't forget to stir and keep an eye on the fire. 
Description
Pork neck shashlik- one of the most delicious recipes, according to many people. The finished dish is nourishing, aromatic and very appetizing. It is believed that such meat will make the most delicious kebab. And the dish is easy to prepare. The marinating process does not take much time and involves the use of simple products.
It is important to approach the selection of ingredients for barbecue correctly. Pork meat must be fresh, with a small number of veins. In this case, marinating meat cut into portions will not be difficult, and the finished meat dish will be piquant and tasty.
We offer a step-by-step recipe with photos, according to which preparing the best pork neck kebab will not be difficult. By the way, the recipe does not involve the use of vinegar, which is a definite advantage. The marinade is mineral water, in which you need to soak the meat for 8-12 hours. This will make the finished kebab softer, more tender and tasty. The recipe will surely appeal to all meat lovers. Many people choose to cook outdoors, going on a picnic with family or friends.
Ingredients
-
(3 kg) -
(3 pcs.) -
(1 PC.) -
(large, 20 g) -
(10 g)
Pork neck can be prepared according to different recipes. Dishes made from it will turn out juicy if you cook the pork neck in a whole piece. And different shades of the taste of the neck can be obtained using different types of marinating of pork meat.
I want to offer you a few pork neck recipes whole piece: pork neck baked in the oven, pork neck in a baking sleeve, pork neck baked in foil, steamed pork neck in foil, pork neck baked in a slow cooker, stuffed pork neck and marinades for pork neck.
Pork neck is very tender pork meat from the neck of the animal with streaks of fat. The shape of a piece of pork neck resembles a thick loaf of sausage no more than 30 cm long. This is a harmonious combination of tender meat without pumped up muscles and veins with fat. When choosing a pork neck, you need to pay attention to the color of this fat; it should be white or white-pink (in no case yellow!). Just the right choice of pork neck will provide you with a very tender and juicy dish of pork meat that melts in your mouth.
The choice of a piece of pork neck is made, let's start marinating it.
You can marinate a pork neck, just like pork kebab, in various ways. This will give the meat additional juiciness and flavor.
Marinade for pork meat (pork neck):
- The easiest way to marinate pork neck and giving the meat the aroma of spices and herbs: a piece of pork neck (pulp) weighing 800-1300 g is rubbed with a mixture of salt, crushed garlic, peppers and dry herbs (basil, thyme, rosemary, thyme, oregano are suitable for pork - choose to your taste!) . Place to marinate in the refrigerator for several hours.
2. Onion marinade: coarsely chopped onions are ground with salt (the onion juice is released better this way) and pork, rubbed with spices and herbs with garlic, is covered with onions and marinated in the cold for several hours, or overnight.
3. Marinating meat with tomatoes, onions and lemon juice : V onion marinade, add the juice of half a lemon, 2-3 tomatoes, cut into thin slices, 1 tablespoon of vegetable oil. Marinate for several hours in a cool place. I used this marinade when preparing
4. Marinating meat in wine : Add 1 glass of any wine to any of the pork marinades described above. Marinate the pork neck for at least 2 hours; you can leave it in the refrigerator overnight.
5. Marinating meat in mineral water : Salt the pork neck well, rub with garlic, spices and herbs. Mix 1 bottle of sparkling water such as Arkhyz or Bon Aqua with the juice of one lemon and 2 tablespoons of vegetable oil. Pour the soda water marinade over the pork neck and let it sit in the refrigerator for several hours.
6. Beer marinade for pork. Rub the pork neck with salt, spices, and garlic. Pour in one bottle (0.5 l) of beer. Marinate for 2 hours.
7. Pork marinade - soy sauce . Pour soy sauce over the pork neck, grated with garlic and spices (without salt), for 1.5-2 hours.
8. Pork neck in mustard sauce . Mustard marinade for pork: mix 3 tablespoons of sour cream (mayonnaise if you like) with 2 tablespoons of mustard and 2-3 chopped garlic cloves. The neck is coated with mustard marinade (if sour cream is used, it is first rubbed with salt) and placed in a cold place for 2 hours, or preferably overnight.
9. Just like shish kebab, pork neck can be marinated in kefir-onion marinade, and even with kiwi . To do this, mix 0.5 liters of kefir with 7 chopped onions (grind the onion with salt until the juice appears) and 3-4 kiwi puree. Rub the pork neck with salt, spices and pour kefir marinade. Marinate for several hours at room temperature, as kefir requires heat to marinate meat. If you leave the pork to marinate overnight, then put it in the refrigerator.
The meat has been marinated (or simply salted and peppered), now all that remains is to choose how and how to cook the pork neck.
Yes, I would like to note that a piece of pork neck You can stuff or stuff it before marinating. To stuff the pork neck, make deep cuts with a knife and stuff the pork with long sticks of carrots, cloves of garlic or prunes. To prepare stuffed pork neck, make cuts across the piece, without cutting to the very end. It turns out to be a book with pages. The thickness of the neck pieces is approximately 1.5 cm. In these pages we insert minced meat (filling) from chopped dried apricots, prunes, walnuts and herbs. Honestly, the filling can be anything, it all depends on your imagination. You can, for example, chop the greens and mix them with grated cheese. Or you can simply place slices of cheese or vegetables (zucchini, eggplant, tomatoes) between the meat sheets. Before stuffing or stuffing a pork neck, a whole piece of pork (or each cut piece) is rubbed with salt and spices. If you use a thick marinade, such as mustard, then the pieces can be coated with marinade. After stuffing, coat the entire piece of pork neck with marinade (sauce). Secure the cut pieces with wooden skewers or toothpicks so that the piece appears whole and does not fall apart.
Pork neck recipes:
Whole piece of pork neck baked in the oven cook in a preheated oven at 180 g for about 1 hour (plus or minus 20 minutes, depending on the weight of the piece of pork neck). It is more convenient to bake the neck in a deep baking pan or baking dish, laying out a piece of pork along with the marinade sauce. If marinade was not used, then simply add broth or water and wine into the form in which you are preparing the dish. The readiness of baked meat is determined by the color of the juice released when the piece is pierced with a knife. Meat juice should be clear, without blood. While cooking the pork neck in the oven, you need to baste it several times with the released juice.
Pork neck in a baking sleeve baked at 180 degrees. Cooking time is the same as the previous method. This option for roasting meat is convenient because the fat does not splatter during baking, and the meat is cooked in a unique microclimate, maintaining its juiciness. A piece of pork neck is placed in a sleeve (with marinade if desired) and tied on both sides. At the end of cooking, a beautiful soft crust will form. If you want to achieve a darker crust for the baked meat, then at the end of cooking, cut the sleeve on top and keep your piece of pork in the oven for another 10-15 minutes.
Pork neck baked in foil - another way to prepare juicy pork. A piece of pork neck with sauce or vegetables from the marinade is placed on a sheet of foil, wrapped and baked in a well-heated oven. Baking temperature 180 degrees, the same time as when cooking the neck in the oven. To obtain a golden brown crust at the end of cooking, the foil is unrolled and the dish is cooked for another 10-15 minutes.
Steamed neck recipe. You can steam the neck in two ways: cook it as a whole piece directly in a steamer, pressure cooker or slow cooker, or wrap the neck in foil and steam it in it. Steaming pork neck time is 40-60 minutes depending on the size of the piece.
Pork neck baked in a slow cooker. The recipe for making a neck in a slow cooker is similar to , described by me earlier. The “baking” mode is turned on for 60 minutes, the pork neck is laid. You can add half a glass of water or the marinade in which the neck was marinated. Prepare with the lid closed. After 30 minutes, turn the piece of pork neck over to the other side and continue cooking. At this point, you can put chopped mushrooms in the free space and add cream.
Pork neck pork in a slow cooker can be prepared in another way, for example, as in this video recipe for the Brand multicooker:
for Panasonic multicookers and other models without the “frying meat” function, fry a piece of meat with added butter in the “baking” mode for about 10 minutes and switch to “stewing” for 2 hours.
Pork neck baked in a slow cooker with sauerkraut.
What is a multicooker and what capabilities does it have?
The neck is prepared in the “baking” mode for 60 minutes, just like the previous recipe. After 30 minutes from the start of the cycle, the piece of neck is turned over, 500 g of sauerkraut is added to the free spaces in the multicooker bowl and 1 tablespoon of ghee or butter. The lid closes and the dish continues to cook until the signal. If, after the signal, the cabbage seems harsh to you or you want a more delicate taste from it, switch the multicooker to stewing mode. This recipe is similar to Hungarian pork neck, the difference is that it is prepared as a whole piece.
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The season of shashlik and barbecue begins. The video recipe for pork neck and vegetables fried on a barbecue and the intricacies of cooking were shared by the chief editor of the culinary magazine Nikolai Baratov:
I would be glad if the pork neck recipes are useful to meat eaters and pig lovers! 😉
Here's another original meat recipe for you.
Enjoy your creativity with Anyuta and her Notebook! See you again!
P.S. If the network is busy, you may not be able to access it, just try again several times :)
Choose the best marinade for pork kebab from 10 recipes: for juicy, aromatic and very tasty meat!
A simple marinade recipe for pork shashlik: it contains nothing unnecessary and allows you to taste the meat in all its glory.
- Pork - 4 Kilograms
- Ground allspice - 1 teaspoon
- White onion - 1 kilogram
- Salt - 2 tbsp. spoons
Peel the onion, wash it and cut it into half rings. Add salt and spices to it. Mash with your hands so that the onion releases its juice. Place some of the onion on the bottom of the dish, and dump the chopped meat on top.
A simple marinade for pork kebab is ready!
Fry the pork in the onion marinade on a large grill for about 40 minutes. Make sure the onions don't burn. We do not allow direct fire. Bon appetit!
Recipe 2: pork shashlik marinade with vinegar (step-by-step photos)
- pork - 1 kg
- onion - 500 gr
- water - 600 ml
- vinegar 9% - 1.5 tbsp.
- salt - 1 tbsp.
- sugar - 1 tbsp.
- Provençal herbs - 1 tbsp.
- pepper - to taste
Peel the onion and cut into rings. Cut the meat into large pieces.
Place onions on top of the meat. Then again meat and onions.
It is best to serve this kebab with plenty of salad and vegetables.
Recipe 3: marinade for pork kebab with onions
A step-by-step recipe for making pork shashlik with an unusual marinade - onions, without vinegar, beer and wine. A very tasty marinade for pork kebab.
- pork (neck) – 2 kg
- onions - 1 kg
- bay leaf - 6 pcs
- salt, spices
You only need to marinate shish kebab with onions in the evening! If you don’t have time to wait that long, then you should choose a different marinade recipe.
Peel the onion, wash it, cut it into four parts and pass it through a meat grinder or grind it in a blender as I do.
Cut the meat into medium pieces across the grain.
Add spices to the meat to taste: dried parsley, dill, basil and oregano, and also add ground black pepper. Attention, do not add salt at this stage!
Now you can pour all the ground onions into the meat and mix it well with your hands. Leave the marinade to stand like this overnight.
Two hours before frying, remove all the onions and bay leaves from the meat and salt it well.
Place the marinated meat on skewers. You can also peel and cut fresh onions into rings and alternate with meat, or simply put onion slurry from the marinade on top of the meat put on skewers, this also works very well.
Next, put out the fire, spread the coals evenly and cook the kebab in the heat. Separately, pour the marinade juice into a small plastic bottle, add vinegar and, if necessary, water, this is necessary for spraying the meat on top so that it does not burn and is juicy.
Recipe 4: marinade for pork shish kebab with mayonnaise
- mayonnaise - 200 gr
- onion - 1 head
- pork (loin) - 2 kg
- barbecue seasoning - to taste
Let's prepare the ingredients for the barbecue marinade according to the list. We use high-calorie mayonnaise, a large onion, and choose the seasoning for the charcoal-fried pork meat to your taste. You need to buy selected pork. It’s good if you get a chilled part of the ham. Cut it into small rectangular pieces.
Place in a marinating tray. We chopped the onions and added them to the meat slices. The meat was generously seasoned with ground spices and mayonnaise.
The resulting marinade for pork kebab works wonders in just over an hour. The kebabs turn out especially tasty and tender if the meat is not soaked in mayonnaise. Provided that the part of the ham was purchased chilled and not after freezing.
Pork meat is placed on skewers without distance - 5-6 pieces per serving. Pork is cooked over good coals, excluding open flames.
Recipe 5: marinade for pork kebab with lemon (with photo)
The simpler the marinade, the brighter the taste of the meat and the juicier the pieces. The most important thing is the quality of the pork. Bad meat will never make good kebab. And in order not to spoil it or dry it out, remember that salt should be added to the marinade only before cooking.
- pork neck - 1.5 kg
- lemon - 1 pc.
- onions - 3 pcs
- olive oil - 3 tbsp.
- black pepper - to taste
- salt - to taste
Rinse the pork well, pat dry with a paper towel, cut into large pieces across the grain and place in a deep pan.
To give the onion more juice, cut it into small cubes and add it to the meat.
Pour olive oil into the pan.
Generously sprinkle the future kebab with freshly ground pepper.
Squeeze the juice of one lemon on top.
Add salt and mix everything well.
Cover the pan with a lid and leave in the refrigerator for an hour or two. The marinade for pork kebab is ready. In principle, such meat can be cooked almost immediately, but the longer it is marinated, the juicier and softer the kebab will be.
Prepare the grill, when the coals reach the required condition, salt the meat (usually a teaspoon of salt per 1 kg of meat) and start threading it onto skewers.
Depending on the width of the grill, you can put 5-7 pieces of meat on each skewer. It is best to shake off the onion so that it does not burn.
Cook the meat for 20-25 minutes, turning it from time to time to ensure even cooking.
Recipe 6: quick kiwi marinade for pork kebab
- Pork - 2 Kilos (neck)
- Onions - 4-5 pieces
- Kiwi - 1-2 pieces
- Salt, pepper, seasonings - - To taste
- Fresh herbs - - To taste (the more the better)
It is a well-known fact that the neck portion of pork is best suited for barbecue. Even inexperienced kebab from this part turns out juicy and tender.
Wash the piece of meat thoroughly, dry it and cut it into medium-sized pieces. It is very important to cut the meat well, because if the pieces are large, they will not be cooked, and if they are small, they will dry out.
Place the meat in a convenient bowl and add chopped onion in half rings. Salt and pepper well, add spices to taste and finely chopped herbs.
Then we peel the kiwi, grate it or finely chop it and add it to the meat. Mix everything well with your hands, cover with a lid and marinate for just half an hour! It is important!
After our meat has been marinated, prepare strong coals and take out the skewers.
We string the pieces of meat tightly enough to each other. I recommend frying the onion separately.
Level the coals evenly and lay out the kebab. Fry the meat for about 20-30 minutes, depending on the heat of the coals. Don't forget to turn the skewers over from time to time.
We serve our kebab with fresh vegetables, herbs, beer, ketchup and a good mood.
Recipe 7: Soy sauce marinade for pork skewers
- Soy sauce - 0.5 cups
- Tomato juice - 0.5 cups
- Onion - 1 head
- Garlic - 1 clove
- Starch - 1 tsp.
- Vegetable oil - if necessary
- Hot peppers - to taste
- Allspice - to taste
- Aromatic herbs - optional
- Spices - optional
Finely chop the onion and chop or crush the garlic cloves. Add spices to taste: aromatic and/or hot peppers, dried or fresh herbs (basil, suneli hops), spices (coriander, ginger), etc. There is no need for salt, because... Soy sauce is already salty enough.
Pour soy sauce and tomato juice into the prepared ingredients.
If desired, add starch to the marinade. Stir.
Place pieces of meat, such as pork, in the marinade for at least an hour.
The marinade for pork shish kebab with soy sauce is ready.
Recipe 8: marinade for pork shashlik in mineral water
- pork pulp – 3 kg
- onions – 10-12 pcs.
- sparkling mineral water – 1-1.2 l
- ready seasoning for meat – 1.5 tsp.
- ground pepper mixture – 1.5 tsp.
- ready-made seasoning for barbecue – 1.5 tsp.
- salt – 1.5 tbsp. l.
Wash the pork thoroughly and dry it. Cut into pieces no smaller than a matchbox.
Peel the onions and cut into rings or half rings.
Place the meat and onions in a suitable sized non-metallic container. Stir. Moreover, choose the dishes in such a way that it is convenient to mix the pork, and the water with which you will pour the meat does not spill over the edge.
Add seasonings and spices.
Add salt. Mix thoroughly.
Pour in mineral water.
The liquid should completely cover the pork.
Cover the dish with the meat and place it in the refrigerator overnight.
Remove the pork pieces from the marinade, thread them onto skewers and fry over hot coals, making sure no flames appear.
Recipe 9: tomato marinade for pork kebab (with photos step by step)
This recipe is used to prepare classic Caucasian kebab.
- pork pulp – 2 kg;
- onions – 5-6 pcs.;
- tomato juice – 1.5 l;
- seasonings and spices “Caucasian set” – 1-1.5 tbsp. l.;
- salt - to your taste.
We wash the meat thoroughly and cut it into portions so that it is convenient to thread it on a skewer and at the same time the pieces do not hang down to the coals.
Cut the onions into rings.
We do not spare onions so that the meat is tasty and juicy. It is advisable to make the rings denser, then they can also be threaded onto a skewer. Or you can choose small onions; they are strung whole, alternating with small tomatoes and meat.
Salt the pork pieces and sprinkle with spices.
Add onions to the meat and pour homemade tomato juice over the mixture.
Let the meat marinate overnight in the refrigerator. You can add a few tablespoons of vinegar here. You need to stir the meat a couple of times so that it marinates evenly.
Recipe 10: marinade for pork kebab with kefir
- pork pulp (I have the front leg) – 1.5 kg
- kefir 3.2% fat – 0.5 l
- medium-sized onion - about 1 kg
- 5 pepper mixture, salt, thyme
First, the pork should be washed under running water, unnecessary films and veins should be cut off, dried and cut into square pieces, preferably the same size, on a cutting board using a knife.
The pieces should be neither large nor small - 4÷6 cm.
Meat this size will be easy to place on the skewer and will allow it to cook evenly.
Shish kebab loves onions, so we don’t spare them. Since you are supposed to plant onions along with meat, I recommend taking medium-sized onions.
Remove the skins from the onion, cut half into large rings, and chop the other half very finely.
Place pork and onions in a large enamel pan.
Add salt to taste, a mixture of “5 peppers” or just ground black pepper, dried thyme and any other kebab spices.
Mix thoroughly with clean hands and pour in kefir. Kefir should coat every piece of meat, so mix everything again.
Place the onion, cut into rings, on top, cover the pan with a lid and put it in the refrigerator to marinate overnight (8 ÷ 10 hours).
Marinade for pork kebab with kefir is ready!
Cooking barbecue is not complete without preparing coals. Therefore, when you come to nature, light a fire or ready-made coal.
While the firewood is burning, place pieces of meat on skewers, alternating with onion rings, while the onion pulp in which the pork was marinated must be removed from the pieces, as it will burn.
Place skewers with meat over hot coals.
While cooking the kebab, turn the skewers several times so that the pieces are fried on all sides, and pour the remaining marinade over the meat several times for greater juiciness.
In 20-30 minutes, the most delicious kebab in the world will be ready.
Its readiness can be determined by cutting a piece of meat with a knife. If the juice flows out clear, the meat can be removed from the grill; if a cloudy reddish liquid comes out, let it cook for a few more minutes.
Pork kebab marinated in kefir can be served directly on skewers, which is very tasty, or remove pieces from skewers and place on a common dish.
