Pork neck is meat recommended for a grill, because it belongs to the main parts of pork. Still You can dry it during heat treatmentespecially when it is divided into small pieces. How to make truly aromatic and juicy neck skewers?
Early enough Marinate the meat. The base of the marinade should be good quality oil. Grill neck in the company of a greasy bacon so that it has even more taste. Serve juicy pork skewers in company. It will add a bit of refreshment and lightness to the whole dish. The more that it hides an unobvious ingredient.
Ingredients:
- a kilo of pork neck,
- 200 g of bacon,
- 3-4 onions.
Marinade ingredients:
- 125 ml of vegetable oil,
- 2 tablespoons of honey mustard,
- several cloves of garlic (to taste),
- a teaspoon of thyme,
- a teaspoon of rosemary,
- a teaspoon of marjoram,
- a teaspoon of sweet pepper,
- 2 tablespoons of soy sauce,
- Salt, pepper (to taste).
Method of performance:
Peel garlic cloves and squeeze through the press. Combine all the ingredients of the marinade.
Wash the meat and dice. Place in a bowl with marinade. Mix thoroughly – so as to coat each piece of meat in marinade.
Wrap the bowl with cling film and put in the fridge for a few hours (preferably overnight). Before further processing, warm the meat to room temperature.
Cut the onion and slices – more or less the size of meat cubes.
Prepare the skewers or skewers. Hope to alternately pieces of meat, bacon and onions.
Bake skewers on a hot grill or above the fire. Bake for about 30-40 minutes (depending on the size of meat pieces), turning from time to time.
You can also prepare neck skewers in the oven. Then bake them for 40-60 minutes at 180 ° C. Turn from time to time.
Source: NowowoPuje.pl
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