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It's warm outside, sunshine, and the weather whispers - to Natureuuuu, kebabs ... But you can't! Quarantine and self-isolation! And for us, and this is not a hindrance!
Today, I'll tell you how I cook pork kebabs in the oven. Of course, this cannot be compared with a real barbecue on the grill - and the structure of the meat is not the same, and there is no smoke aroma, no smoked fat... But, nevertheless, it is at home - it very much resembles a barbecue!
Cooking ingredients:
Pork pulp - 1.2 kg (more is possible)
Lots of onions - 500-600 g
Fresh tomatoes - 2-3 pcs.
Vinegar - 100 ml
Barbecue spices - to taste
Salt, black pepper
A little vegetable oil
First of all, peel and cut the onion into half rings or quarter / rings. I take really a lot of onions, half the weight of meat for sure! The juiciness of the finished meat will depend on the onion.
Put the chopped onion in a large suitable bowl, add about 1/3 teaspoon of salt and squeeze with your hands until slightly softened.
I will say this: 3-5 minutes of such a procedure and no coronavirus is terrible! Especially if the onion is vigorous ...
Now, pour vinegar and water into a bowl with onions. The water should cover the onion. You can add less vinegar, this amount is purely from my personal preference. Leave the onion to marinate for at least 30 minutes.
Moving on to the meat. For making homemade barbecue, I took a loin, someone loves the neck part, this is again for your taste... Cut the meat into large enough pieces (with a small fist), put it in a bowl, add salt, pepper and spices for the barbecue. And grate the pulp of 2-3 tomatoes on a grater, or add tomatoes in our own juice. The acidity of the tomatoes will soften the meat and make it juicy.
We mix everything, here you can even try the "marinade" for a sufficient amount of salt and spices, and if something is missing, add. We give the meat some time to marinate, I cook in an hour.
Pour the onion into a colander, let it drain with vinegar water.
And, now, we need a baking sleeve - that is, the shish kebab is cooked in it! I already did this - everything is baked well, nothing breaks anywhere, does not flow out... But, I have a glass baking dish that fits in the baking sleeve - so for convenience I use both the sleeve and this baking dish.
First, put the onion into the baking sleeve, which must first be mixed with a couple of tablespoons of vegetable oil ...
... and put the meat tightly on it. Do not mix with onions!
We tie a baking sleeve on both sides, make several punctures with a toothpick on top, and send them to the oven. First, set the temperature to 200-220 degrees and bake for 30 minutes, then lower the temperature to 180 degrees, continue to bake until tender.
In about an hour, make a cut on top of the sleeve and open it slightly - this way the meat will acquire a golden brown crust. While the meat is being prepared, the apartment has a "confident" aroma of barbecue! Cook, taste, Bon appetit!