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Pork loin on the bones on the barbecue
4 servings12 hours 20 min
Pork loin - 1.5 kg, Onions - 2 pcs., Salt - to taste, Ground black pepper - to taste, Dry spices - to taste, Parsley - to taste
How delicious is it to fry a pork loin on the bones on a barbecue? Prepare meat, spices, onions and parsley first. On charcoal, the pork loin on the bone is very tasty. 
Rinse the loin under running cold water and dry with paper wipes to get rid of excess moisture. Salt each piece to taste on both sides and rub with spices. I usually use dry basil, oregano, majorán for pickling, as well as seasoning for barbecue and necessarily allspice black pepper. Sometimes I go around only with salt and pepper - it turns out no worse. 
Peel the onions. Rinse parsley and onions in cold water, dry with napkins. Cut the bulbs into not very thin rings or half rings. Roughly cut the parsley and remember with your hands to make the juice stand out. In a saucepan or large cup, put part of the onion and parsley in the first layer, put the pieces of meat on top. 
Repeat the layers until the loin runs out and make the onion with the parsley with the final layer. Lightly crush the meat with your hands, cover with a lid or cling film and send to the refrigerator to marinate. I try to prepare the Korean from the evening so that she marinates the night and half of the next day. 
Light a fire in the barbecue, wait for the firewood to burn. 
Wash the grill for the brazier and put it on the coals to warm up. Put the pickled pieces of meat on a grill, having previously removed the parsley and onions from them. 
Fry, turning the loin periodically, until tender. 
The cooking time depends on the width of the pork pieces you have and the heat in the barbecue. It took us about 20-30 minutes to cook kebabs. 
Clean the small onion, rinse and cut into half rings. Send the onion to the container in which you will put the finished kebab (I used a saucepan with thick walls and a bottom, in it the kebab stays hot longer). Add 1 tablespoon 5-6% vinegar. Stir the vinegar with the onions. 
Place chunks of kebab on the onion. 
Cover the pan with a lid and shake the meat lightly with the onions. 
Done, you can serve!