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Pork kebabs

What is more important for cooking delicious pork kebabs - meat or marinade? Although both factors are important in the same way, the scales tilt a little more towards the latter.A few pickling tricks to make pork kebab recipes successful: - Vinegar is a rather risky ingredient, it tightens. We are talking not only about bottled liquid, but also about cheap wine, mayonnaise - there is vinegar in the composition. But you can't do without acid. Therefore, it is necessary to carefully observe the dosage and it is better to underfill than to pour. "Long doesn't mean good. Some components have a very strong impact. For example, fillet should not be kept with mustard in the composition for more than one hour. - Fatty foods should be avoided - and this is mayonnaise, sunflower oil. Pork is already unfaithful. There are many great barbecue pickling mixes, where typical ingredients are:
1) Onions are a classic component, rarely without this vegetable, which sauce has emollient properties. It is better to finely grate the onion, and then shake off the grater.

2) Alcohol: dry wine, cognac, beer

3) Acid products: wine and apple cider vinegar, kefir, lemon, pomegranate soc.

4) Champagne, mineral water - to speed up the process. Bubbles saturate meat with oxygen and all components are more actively absorbed.

5) Spices, herbs, seasonings. Tomato paste (not sauce, and not ketchup), paprika, coriander, pepper, garlic, sugar.