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Pork kebab
1 serving
Peel the not too fatty pork meat from the film, cut into 30 g cubes, rub with salt, pepper, onions, cut into rings. Then we shift the pork into an enameled basin. Add sugar to vinegar and pour in the meat, mix and keep the meat under pressure for a day. Before frying, put the pieces tightly to each other on skewers and fry, turning over hot coals. Skewers from young lamb are also prepared.
Peel the not too fatty pork meat from the film, cut into 30 g cubes, rub with salt, pepper, onions, cut into rings. Then we shift the pork into an enameled basin. Add sugar to vinegar and pour in the meat, mix and keep the meat under pressure for a day. Before frying, put the pieces tightly to each other on skewers and fry, turning over hot coals. Skewers from young lamb are also prepared.
salt - 1 teaspoon, sugar - 1.5 teaspoons, onions - 4 pcs., ground black pepper - 0.5 teaspoons, pork - 1 kg, vinegar 3% - 40 g
