Pork is one of the most popular types of meat for cooking over an open flame, whether on a barbecue or grill. This is not surprising: it is affordable—only chicken is cheaper, does not require long marinating, and cooks quickly. In our article, you will find all the details about the proper preparation of pork for shashlik and grill.
How to Choose Pork for Shashlik and Grill
For shashlik, it is preferable to use pork neck: it has tenderness and moderate fat content (lean meat can turn out dry). Pork loin or tenderloin are also suitable, but the neck is considered a more successful option.
Do not hesitate to check the freshness of the meat by smelling it: an unpleasant odor is a signal that it is not worth buying. Pork should have a pinkish hue; avoid brown and red. The fat should be white or creamy, but not yellow. Ask the seller to let you touch the meat: if it is fresh, the "dimple" will quickly smooth out.
If you plan to grill pork, choose ham, tenderloin, or loin. Pork ribs are also popular, which many love. Natural bone-in cutlets (loin) turn out especially tasty on the grill. A small tenderloin, pre-marinated, can be grilled whole.
How to Cut Pork for Shashlik and Grill
For skewers, pork should be cut into cubes measuring 4–5 cm. This will ensure excellent cooking if you turn the meat periodically and prevent it from drying out.
As for grilling, it all depends on the recipe. However, small pieces are not grilled on the grate—they will simply burn. The slices should be large, 8–10 cm long and 2–3 cm thick.
Top 5 Marinades for Pork
Experienced chefs claim that good meat does not require complex marinades; it is enough to simply mix it with chopped onion and let it sit for an hour. Let's start with this simple option.
Marinade #1. Onion
Cut the onion into thick rings, mix with pieces of meat, add salt and pepper, and stir, pressing lightly to mix the juices of the ingredients. Simple and economical.
Marinade #2. Kefir
The process is just as simple: place the pieces of meat in a bowl, add salt and pepper, and pour in cold kefir. Mix and leave in a cool place.
Marinade #3. Tomato Juice
For flavor, add a couple of cloves of garlic, pressed, as well as ground hot pepper and salt. Mix, pour over the meat, and let it marinate.
Marinade #4. Beer
Or, for example, dry red wine. Do not choose expensive or the cheapest options with questionable ingredients. Light beers with a pronounced hoppy aroma are best. The more natural, the better. Pour the meat with beer or wine, marinate, grill, and enjoy.
Marinade #5. Lemon Juice and Vegetable Oil
Each component of this marinade plays its role. Lemon juice tenderizes the texture of the pork, making it soft. Vegetable oil coats each piece, keeping the juices inside. Mix vegetable oil and lemon juice in a ratio of 4:1, add salt, pepper, any spicy herbs, and minced garlic. You can dilute the marinade with water. Mix with pieces of pork and let it "rest" in a cool place.
There are other marinade options as well: water with vinegar, teriyaki, soy sauce, sour cream, mayonnaise, and so on.
How Long to Marinate Pork for Shashlik and Grill
Cubed pork neck for shashlik requires a minimum of 1 hour of marinating at room temperature, and a maximum of overnight in the refrigerator.
Tenderloin, loin, and ribs will be ready for grilling in 2 hours. If you let them sit for 4 hours, that will also be excellent.
However, cubed ham or ribs for grilling are better marinated longer. After 4 hours, the meat will become more aromatic and juicy.
How to Avoid Mistakes When Marinating
If you are marinating shashlik with vinegar and onion, do not overdo it with vinegar; otherwise, the pork will become drier instead of softer. It is better to use apple or wine vinegar rather than table vinegar.
Marinate the meat in enamel or glass dishes: plastic and metal can impart unpleasant flavors.
Do not keep pork in marinade for more than 12 hours, especially if it is acidic. Otherwise, the meat fibers will begin to break down. You do not want to grill minced meat, do you?
By the way, it has recently become popular to marinate meat, including pork, in kiwi puree. This is indeed a good option: dishes acquire a pleasant fruity note, and the meat becomes incredibly tender. However, if you keep pork in kiwi for too long (several hours), the fibers will simply break down. So remember: the exposure time for such a marinade is 1 hour.
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