Composition / ingredients
Step-by-step cooking
Step 1:
How to make a barbecue in tomato juice from pork? Prepare all the products listed in the recipe according to the list. Instead of parsley, you can take fresh oregano, basil or cilantro. If you take several herbs at the same time, it will make the finished kebab even tastier. Rinse the meat and dry it dry with paper napkins. Cut the pulp into medium-sized pieces.
Step 2:
Send the pork to a large, easy-to-marinate container. Sprinkle dry spices on top. I usually use a ready-made mixture for marinating meat. Pepper and salt to taste.
Step 3:
Peel the onion from the husk. Rinse the onion and herbs under running water.
Step 4:
Put the greens and onions in the blender bowl. For convenience, cut the parsley and onion into large fragments.
Step 5:
Pour tomato juice into the bowl.
Step 6:
Twist everything thoroughly until a homogeneous thick mass.
Step 7:
Pour the contents of the blender bowl into the meat.
Step 8:
Mix everything well so that each piece ends up in a fragrant tomato marinade. Cover the pork container with cling film or lid and put it in the refrigerator at least overnight. I sometimes leave it on the bottom shelf (where the temperature is lower) for a longer period.
Step 9:
Put the finished pickled meat on skewers. Try to remove the tomato marinade from all the pieces with your hands, otherwise when cooking it will start to burn, which will spoil the appearance of the finished dish. I often partially wash off the tomato with herbs in cold water. During the night, the pieces perfectly absorb all the flavors of spices and herbs and the shish kebab turns out very tasty.
Step 10:
Put the skewers on the grill.
Step 11:
Periodically turning over, fry the shish kebab until cooked. You can check the readiness by making an incision with a thin knife on the largest piece. If you see a clear juice, then the barbecue is ready!
Step 12:
Do not overdo the pork on the coals, otherwise it may become dry and stiff.
Onion and parsley can not be crushed in a blender, but cut and mash well with your hands. Next, send them to the meat and then pour tomato juice. In this case, it will be easier to fry kebabs since large pieces of greens and onions are easier to remove from the meat before frying.
I recommend cooking kebabs from pork neck. It is from it that the most tender, fragrant, melting shish kebab is obtained!
Serve the finished meat exclusively hot with fresh vegetables, herbs, salads and sauces.
Bon appetit!
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Which part of pork is best suited for cooking barbecue? Take a pork neck with fat layers. Then the kebab will turn out juicy and soft.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Tomato juice - 21 kcal/100g
