Pork shashlik is one of the most popular for a number of reasons.
First of all, it is worth noting the high taste qualities of this type of product.
The second reason is that pork is much cheaper than quality beef or lamb. Therefore, it is worth knowing how to improve the taste of shashlik with the help of a well-chosen marinade.
What 3 recipes are worth taking note of
Kefir with herbs and mustard
Kefir softens the meat fibers perfectly, making the shashlik juicy and soft. Mustard adds a touch of light piquancy. Herbs, in turn, are "responsible" for the divine aroma.
For one kilogram of pork you need to take 400 ml of kefir (the fat content should be no more than 1.5%), a spoonful of tomato paste with mustard, a bunch of chopped cilantro, 2-3 spoons of coriander, a spoonful of paprika and pepper.
Tomato juice
Many cooks know that tomato juice can be the perfect base for a luxurious pork shashlik. The meat is perfectly softened and turns out delicious.
For one kilogram of meat, take four glasses of tomato juice without salt, 2 sweet peppers chopped into medium-sized pieces, and a little adjika.
Based on mineral water
Many cooks know that such shashlik turns out incredibly high-quality and tasty. It is customary to take about 150 ml of liquid per kilogram of meat. The water should be carbonated. Before making a base for shashlik from mineral water, it is worth evaluating the taste. It should not have a characteristic aftertaste.
Add a few onions, chopped into rings, nutmeg and black pepper. You can decorate the marinade with chopped herbs.
All recipes lack a very important component - salt. It is customary to add it closer to the end, so as not to dry out the meat. You should take no more than a spoon of salt per kilogram of product.
