Pork neck skewers. How can you marinate pork for barbecue so that it turns out juicy

Good day, my valiant cooks! Agree that cooking a delicious barbecue is a real art. There are many recipes, but not all of them give the same result. good result. One of the main secrets of this dish is what kind of meat is used. No less important is what it marinates in. And today I will tell you how to make a marinade for soft barbecue from pork.

I want to note that the kebab is very tasty also from beef, veal and lamb. Only there their own peculiarities of cooking. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

The first step is to cut the meat into pieces. How to do this - I already said a little higher, so I will not repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many flavor mix options. The recipes are listed below. But how much to marinate pork depends largely on the composition of seasonings. In the presence of "aggressive" components (wine, lemon juice), the time is reduced.

The minimum residence time of pork in the aromatic mixture is 4 hours. But it is better to send the meat to the marinade for 8-12 hours

Pieces should be placed on skewers along the fibers. Place larger pieces closer to the center. Well, and small ones, respectively, string along the edges. This will cook the pork better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. Wanting to check the readiness of the barbecue, in no case pierce the pieces with a knife. Otherwise, all the juice will flow out - the kebab will be dryish.

Marinade recipes for juicy pork

And here are the promised options for aromatic mixtures for meat. Here is a quick and easy marinade. Or choose an exotic option, such as lingonberry or pomegranate. Cook with pleasure, and then do not forget to unsubscribe, what turned out better.

Cooking on kefir with lemon

For the neck (3 kg) take:

• 500 ml fat-free kefir;
• 1 lemon fruit;
• 700 g of onion;
• 1 tbsp salt;
• pepper + other spices.

Peel the citrus fruit and remove the seeds. Then we cut the fruit into slices and scroll in a meat grinder. We cut a couple of peeled onions into neat rings 4 mm thick. They will need to be strung with marinated pork on skewers. And the rest of the onion is scrolled in a meat grinder.

In the lemon composition, mix onion gruel, kefir, pepper and other spices. We add a little mass. Kefir marinade is ready. We spread the meat and onion rings in a glass container in layers. And evenly pour all this with a fragrant mass.

And here is another version of a simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

• black and red pepper (to taste);
• 1 PC. onion;
• 1-2 laurels;
• 100 ml soy sauce.

Pour the sauce over the sliced ​​pork. Chop the onion into thin rings and send to a bowl with meat. Next, add the spices and mix everything thoroughly. Well, after we leave the pork so that it marinates. On the grill, the meat turns out incomparable.

Aromatic Kiwi Blend

For a kilo of meat you will need:

• 1 PC. lemon
• 1 PC. ripe kiwi;
• pepper;
• thyme (a couple of branches);
• salt.

Grind the peeled kiwi in a blender into gruel. Pepper pieces of pork and add. Cut the citrus fruit in half and squeeze the juice from ¼ of the lemon. And cut the rest of the lemon into slices and send to the meat. Next, we enrich the composition with kiwi gruel and thyme. Marinate for a minimum of 4 hours. Do not hold longer, because the neck will turn into a "porridge".

How to make a beer marinade

For a kilo of pork, take half a liter of beer, pepper and salt. Use high-quality beer - take a "live" drink. It wonderfully softens and gives the kebab an original bread flavor. Fill the pieces with beer, salt them + pepper. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

• 2 pcs. onion;
• black pepper;
• 3 pcs. bay leaf;
• salt;
• 200 g of mayonnaise;
• dried dill.

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send lavrushka, mayonnaise and dill there. We mix everything thoroughly and leave the meat so that it is saturated with aroma.

Cooking pork in mineral water

This is a pretty easy recipe to make. For a 3 kg neck, take:

• 1 liter of mineral water;
• a kilo of onions;
• 2-3 tbsp vegetable oils;
• salt;
• pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, pepper and crush with spices. Add onion, oil and fill everything with mineral water. And then we send it to the refrigerator. In 12 hours, the meat will become very tender and soft.

Look at the pickling option with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

• 100 g of honey;
• a pinch of paprika;
• 500 g of onion;
• a mixture of peppers;
• 50 ml olive oil;
• thyme;
• 4 tbsp french mustard;
• 1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. All this is mixed with mustard. We send pieces of pork to the fragrant mixture. Salt, pepper and sprinkle thyme and paprika on top. Onion (peel in advance) cut into rings and immerse in the meat. Mix everything well and send it to the refrigerator.

Tomato barbecue marinade

For 1.5 kilos of tenderloin, take:

• 2 tsp adjika;
• 2 large cloves of garlic;
• large lemon;
• 150 g of tomato sauce;
• 2 tbsp mayonnaise;
• 1.5 tsp salt.

Squeeze juice from citrus fruit. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with Vinegar and Onions

In fact, this is a classic version of the marinade for carbonate. Frozen meat can also be marinated in vinegar. The recipe is:

• 3 kg pork neck;
• 2 tbsp 9% vinegar;
• 3 pcs. onion heads;
• 0.5 l of mineral water;
• salt;
• pepper;
• basil;
• turmeric.

Pour the mineral water into a deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip the pork pieces into this mixture.

Balsamic Vinegar Option

For 1.5 kilos of meat take:

• 60 ml balsamic vinegar;
• 2 garlic cloves;
• 1 tbsp mustard;
• 4 tbsp vegetable oils;
• 1 tsp rosemary and oregano (take dried herbs);
• 1 tbsp honey.

Pass the peeled garlic through the garlic press. Then we mix this gruel with the rest of the components of the mixture. Immerse the pieces in this fragrant mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

• 250 ml of wine vinegar;
• 2 pcs. apples
• 2 pcs. onion;
• 200 ml sour cream (fat content 10%);
• 100 g prunes;
• pepper;
• salt.

Rub the pieces with pepper and send for 3 hours in vinegar. Place the dishes with pork in the refrigerator or other cool place. We clean the apples from the skin and seeds, and then cut into small cubes. Dip the prunes in boiling water and chop them too. We heat sour cream to 40 degrees, send apples and prunes there. After we simmer this fragrant mixture for a couple of minutes on fire (do not forget to stir).

Next, remove the sour cream marinade from the stove. We send pieces of meat to a warm mass (about 30 degrees) and marinate it. It turns out that the pieces fall “from the ship to the ball” - from vinegar to sour cream 🙂 Cut the peeled onion into rings (it will need to be strung with pork on skewers). Salt the skewers while frying.

Pork in lingonberry marinade

For 1.5 kg of neck take:

• 160-180 g of frozen or fresh cranberries;
• 2 tbsp brown sugar;
• 3 tbsp wine vinegar;
• 1 tbsp orange peel;
• 120 ml of water;
• pepper;
• 1 PC. onion;
• salt;
• 4 tbsp vegetable oil.

If the berries are frozen, defrost them. Sort fresh and rinse thoroughly. Add the zest to the cranberries and fill it all with water. Bring the mixture to a boil, then reduce heat to low. Cook, stirring, until the berries pop. Cover the pot with a lid while you cook the berries.

Then cool the “compote” to room temperature and mix it with a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. We mix everything thoroughly. Then gradually add oil to the marinade and mix everything again. And then we dip the pieces of pork into it.

Shashlik in red wine

Such an aromatic mixture can also be made with white wine. It all depends on your desire. The marinade recipe is as follows (for 2 kg of meat):

• 200 ml of dry wine;
• 700 g of onion;
• salt;
• Caucasian spices.

Pour chopped onion rings with wine. We add spices there and salt the mixture. And then in this fragrant mass we immerse the chopped pork in pieces.

Sweet and sour marinade

For 2 kg of tenderloin, you need the following set of products:

• 4 tbsp honey;
• 500 g of sour juicy apples;
• 1 PC. onion;
• 300 ml dry white wine;
• 3 tbsp vegetable oils;
• salt;
• pepper.

Rub peeled and seeded apples on a coarse grater. Chop the onion into a bowl. Mix salt + onion mass + pepper and rub the meat preparations with this gruel. In the container where you will marinate the kebab, we place meat and apple mass in layers. We mix the wine with butter and honey, and pour the pork with this marinade. Next, we send everything to the refrigerator so that the skewers are marinated there.

Marinate the neck in pomegranate juice

You will need:

• 2 kilos of pork;
• 700 ml of pomegranate juice;
• 4 things. Luke;
• 30 g rosemary;
• salt;
• pepper + spices (of your choice).

Chop the onion into large half rings and send it to the pieces of pork. Salt, pepper, add rosemary and spices. After that, mix everything and pour pomegranate juice on top. Then send to marinate in the refrigerator.

Additional Tricks

It is no secret that black pepper is more aromatic, which is taken in peas and crushed before use. Just do not rush to send it to the mortar. First, fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more aromatic, but also easier to crush.

Marinate the meat in special dishes: made of glass or clay, or in an enamel container. Never use aluminum. It can interact with the components of the marinade. As a result, in best case the taste of the kebab will deteriorate, and at worst, a poisonous residue will appear.

Want to enhance the flavor of your barbecue? To do this, a few minutes before the end of frying, sprinkle the coals with small wood shavings. If you like citrus flavor, add orange zest instead of shavings on the coals.

Among so many recipes, you will certainly find the option that will allow you to cook a barbecue masterpiece. Don't be greedy - share the link to the article with your friends. Then they will treat you with kebabs prepared according to these recipes. And I wish you an unforgettable vacation at a picnic and say: see you again.

In early May, when the warm weather has already set in, and many have their May holidays, you don’t want to stay in a stuffy metropolis. And many are in a hurry to open the picnic season.

Fresh air and bright greens intoxicate your head and push you to rash acts. But do not forget that a picnic is not only communication with nature, but also delicious treats.

And although the picnic menu is quite specific, a meal in nature will always be the most favorite pastime for both children and adults. The center of an impromptu table will always be barbecue, which many people traditionally make from pork and according to proven recipes.

We offer you to get acquainted with the classic options for cooking meat and try out new interesting recipes for pork barbecue marinade.

The main ingredients of a classic kebab are meat, onion, salt and pepper. All other variations with the addition of an acidic liquid, a special set of spices, are already variations.

Moreover, an overabundance of such additives can make the meat dry or clog the natural taste of meat fried at the stake. Nevertheless, our compatriots continue to pour table vinegar into the marinade.

Although such an additive is considered quite coarse for marinating pork, and is most often used to mask stale food or save meat that is too tough.

If you want to try a more gentle version of the pork marinade, we offer a recipe with apple cider vinegar.

But even in this case, it is necessary to observe the proportions so that the meat does not exfoliate due to great content acids in the marinade.

• pork neck - 2.5 kg;
• onions - 5 - 6 medium heads;
• sugar - 1 tsp;
• water - 0.5 cups;
• apple cider vinegar 6% - 1 cup;
• salt;
• black and red freshly ground pepper.

For barbecue, it is better to take fresh meat without excess fat. If we pickle pork, then the neck will be the ideal part.

It is in this meat that fat is present in the form of inclusions throughout the thickness. Therefore, the kebab from the neck turns out to be especially tasty.

We cut the meat across into fairly large pieces.

In size, ideal pieces for barbecue should be slightly larger than a tennis ball.

If the pork is heavily chopped, the kebab will turn out to be dryish, but too large pieces cannot cook evenly.

We put all the meat in a container in which we will transport it to the picnic venue.

Now let's start preparing the marinade itself. We clean and cut the onion.

Someone likes to cut the onion into rings so that they can then be strung on skewers between pieces of meat.

But in our case, the onion will perform a different function, it must give its juice to the meat.

Therefore, we cut it boldly into half rings. Add the onion to the pork, intensively kneading it with your hands so that it releases the juice.

It remains to add salt and pepper. You should not overdo it here, although such seasonings in meat are a matter of taste.

It's time for the vinegar. Take 6% apple cider vinegar.

Keep in mind that natural apple cider vinegar with a higher concentration does not exist.

Carefully read the composition of the purchased product so as not to buy table vinegar with the addition of juice or a synthetic fake. But even natural apple cider vinegar should not be immediately poured onto meat. Dilute it with water and add some sugar.

Now you can pour the liquid into the container with the meat.

Remained final stage making the perfect barbecue. It is not enough to put all the ingredients according to the list into the container, you need to mix them intensively. And not with a spoon or spatula, but only with your hands. At the same time, feel free to rub the meat, as if you are giving it a massage.

They say that cooking barbecue is a real ritual. And you can get delicious meat only if you put your whole soul into its preparation.

Recipe for juicy barbecue in wine

A very interesting marinade recipe using dry red wine. Thanks to tartaric acid, meat fibers are gently softened, and the kebab itself acquires a sour-tart and at the same time sweetish taste.

You can experiment and take different varieties of wine, replace red wine with white. And every time you will be amazed at the richness and variety of tastes.

For cooking you will need:

• pork - 1.5 kg;
• red wine - 1 glass;
• onions - 2 - 3 pcs.;
• spices for barbecue - 30 gr.;
• paprika - 1 tsp;
• salt.

We wash fresh, and preferably fresh meat under running water, dry it with paper towels and cut into portions.

We shift the prepared pieces into a bulk container.

Never marinate shish kebab in aluminum dishes. The acid present in the marinade will react with the aluminum.

Peel the onions and, cutting into arbitrary pieces, send to the meat.

After that, salt and add paprika, seasonings to emphasize the taste of meat. Lastly, pour the wine into the container.

Do not try to pour more liquid so that the pork floats in the wine. A glass of grape drink will be enough.

The main thing is that it be of high quality, not a powder product.

It remains to mix the meat in the marinade and cover the container with a lid. Leave it to marinate for 3-5 hours.

This time is enough for all the ingredients to make friends, and the meat to absorb the aromas and tastes of spices and wine.

Quick recipes for marinated kebabs

If the decision to cook a barbecue, go on a picnic came spontaneously, or friends came to visit you with an excellent piece of pork that just asks for the grill, an express marinade recipe will come in handy.

Believe me, with such recipes, the meat will have time to marinate faster than moderately hot coals will be ready for frying it.

Express recipe for barbecue in mineral water

For cooking you will need:

• pork - 2 kg;
• onions - 4 heads;
• mineral highly carbonated water - 1 bottle.

The recipe is really very simple and very fast. Cut the meat into medium pieces, onion rings. We put the products in a saucepan, add spices to the meat, which can be found at home.

Mix well, not forgetting to shake hands with all the contents. And fill it all with mineral water.

The main thing is that the water was highly carbonated. It is carbon dioxide that will speed up the pickling process at times.

After half an hour, you can string marinated pork on skewers.

A simple recipe for shish kebab in onions

For those who do not have mineral water at hand, and there is also no opportunity to buy it quickly, we offer one more interesting recipe with onion.

For cooking you will need:

• pork - 2 kg;
• onions - 4 heads;
• salt, pepper, seasonings to taste;

At first glance this classic recipe barbecue marinating. So what will ensure the forcing of the process? All hope is on the bow.

But in this recipe we will not cut it, but grate it. In this way, we get onion gruel, which is able to saturate with taste and soften any meat.

When kneading the meat in such a marinade, do not forget to mash it well. Such a massage will further speed up the process.

Believe me, in such a marinade, the pork will be ready to move to the fire in half an hour.

Recipe for marinating barbecue in oriental motifs

We offer to try an unusual kebab with oriental notes.

The combination of honey, spices and ginger will give simply an unsurpassed result.

For cooking you will need:

• pork - 1 kg;
• honey - 1 - 2 tablespoons;
• soy sauce - 3 tablespoons;
• sesame oil - 1 tsp;
• ginger - 1 tsp;
• garlic - 2 cloves;
• red pepper.

We heat honey in a water bath. If the honey is fresh and liquid, this step can be skipped. Add soy sauce and sesame oil to honey. Pass the garlic through a crusher and add to the marinade.

Ginger can be taken both fresh and in powder form. We clean the fresh root and finely chop and also send it to the sauce. It remains to add red pepper. If you like spicy meat, take a teaspoon of pepper.

After mixing all the marinade ingredients, pour it over the prepared meat. Such a barbecue will marinate for about 5 hours.

The result is a rather exotic, but incredibly tasty kebab.

It remains to open a bottle of red wine. It will be the perfect accompaniment to this meat.

Recipe for a delicious barbecue with kiwi

If you want to taste something new and unusual, try the kiwi marinade.

As a result, you get juicy and tasty meat with an unobtrusive piquant sourness. And it doesn't take much time to marinate.

For cooking you will need:

• pork pulp - 1.5 kg;
• fat - 0.5 kg;
• onion - 2 pcs.;
• kiwi - 1 fruit;
• paprika and zira - 0.5 tablespoons each;
• salt and red pepper.

Wash the meat and cut into standard shish kebab pieces. Salo should be cut into slices the size of pieces of meat, but about a centimeter wide.

Peel the kiwi and cut into arbitrary cubes. Peeled onions cut into rings. We put the prepared ingredients in one container.

Now add salt and spices and knead the kebab well with your hands. Such a barbecue will be marinated for no more than 2 hours.

Advice! Do not increase the amount of kiwi and marinating time. This fruit has special qualities that allow you to break down meat protein.

You need to string meat mixed with pieces of bacon on skewers.

Pork skewers: recipe with mustard

Meat goes well with mustard. And do not be afraid that by adding mustard to the marinade, you will get too spicy meat.

Mustard gives its burning qualities to pork, due to which it becomes simply incredibly tender and soft with exquisite taste. Mustard marinade can turn the most ordinary-looking piece of meat into a real delicacy.

For cooking you will need:

• ground black pepper - 5 gr.;
• table mustard - 25 gr.;
• orange peel;
• ground cumin - 5 gr.;
• honey - 30 gr.;
• pork - 1.5 kg.

We put all the components of the marinade in one container and interrupt with a blender until a homogeneous mass is obtained.

Wash the meat, pat dry and cut into pieces.

Pour the prepared pork with mustard marinade. In just half an hour, the kebab will be ready for frying.

How to marinate kebab in tomato: marinade recipe

On the basis of natural tomato, ketchup and even pasta, excellent meat marinades are obtained.

We suggest cooking meat in tomato juice. Definitely, it must be of high quality, and even better homemade.

For cooking you will need:

• meat - 1 kg;
• onions - 5 heads;
• tomato juice - 500 ml;
• pepper - 5 peas;
• bay leaves - 2 pcs.;
• black pepper - 1 pinch;
• seasonings for meat - 0.5 tsp;
• salt - 1 tsp.

We start cooking by preparing the onion. To do this, it must be cleaned and cut into large half rings.

We send the onion to a bowl and add all the seasonings to it, including salt. Now you need to grind the onion with seasonings well. It's better to do it by hand.

Now you can add peppercorns and bay leaf, which is better to break.

Pour all the ingredients with tomato juice. It remains only to place the prepared meat in the prepared mixture, where it will spend the next 5 hours.

Shish kebab recipe in tea marinade

Do not believe it, but the most common black tea has qualities that allow you to soften the meat.

But in order for such a marinade to work, you will need a very strong brew from high-quality raw materials.

For cooking you will need:

• meat - 3 kg;
• long leaf black tea - 200 gr.;
• onion - 500 gr.;
• allspice - 10 peas;
• Bay leaf;
• salt.

First, prepare a strong brew. To do this, pour dry tea with boiling water at the rate of 1 liter of water per 100 g. tea leaves. We give it at least half an hour to brew.

Meanwhile, prepare the meat and onions. We cut the pork into portioned pieces, and the onion into rings.

We put all the products in layers, that is, sprinkle a layer of meat with onions and put the pork again.

Do not forget to add bay leaf and pepper, salt.

When the tea is infused, we pass it through a sieve and pour the meat prepared for barbecue.

In the tea marinade, the meat will be infused for about 6 hours in the cold.

Grilled barbecue recipe with pomegranate

Pomegranate is a unique berry with an unusual taste and useful qualities. And meat marinated in pomegranate juice is simply amazing.

It is better to prepare juice for the marinade with your own hands. But if this is not possible, purchase high-quality raw materials. Usually natural juice is sold in glass containers.

For cooking you will need:

• pomegranate - 1 large fruit;
• onions - 300 gr.;
• a mixture of peppers - 0.5 tsp;
• salt;
• basil.

My pomegranate, cut and select all the grains. We send the grains to the juicer to make juice with pulp.

Pour all the spices and salt into the finished juice. Fresh basil is best. You will need two branches that need to be washed and rubbed thoroughly.

Now let's get down to cooking the onions. It needs to be cut into rings and also slightly mashed. Put the basil and a little onion on the bottom of the dish.

At the same time, pour each onion-meat layer with juice and spices. Put the rest of the onion and marinade on the top layer.

We cover the container with a kebab with a lid and send it to the refrigerator, where it will spend about 10 hours.

How to cook barbecue: video recipe

Shish kebab is an appetizing and fragrant dish that is baked on skewers. IN classic version it is cooked with pork. It is very important to properly marinate and cook pork meat so that it does not become stiff. Various ingredients can act as a marinade - lemon, oil, kiwi, pomegranate juice, soy sauce, vinegar, kefir. Below you will learn how to marinate pork skewers so that the meat is juicy and tender, and cooking secrets will help you make a truly tasty and delicious dish.

How to choose meat for barbecue?

What is the best part of pork? Right choice meat is half the success in cooking barbecue. A product that has been frozen or improperly stored will spoil the taste of the dish. To make the meat tender, it is important not only to cook it well, but also to choose the part of the pork that is ideal for roasting on skewers. Recommendations for choosing a product for a classic pork kebab:

1. Don't buy frozen meat. Chilled pork is perfect for the dish. It is permissible to use a frozen product, but only if there was a freeze once, although the kebab will still be inferior in taste to a chilled meat dish.
2. To distinguish between chilled and frozen pork, press down on the top with your finger. If the product is fresh, the surface will recover quickly. In defrosted pork, a bloody liquid will be visible, the consistency of such meat is loose, uneven, and the color is brighter.
3. Don't take meat if you're confused by the smell or the look. Smell the pork, see if it oozes blood bad sign. Humidity on the surface of the meat indicates the presence of harmful substances there or improper storage. If the product is grey, dark color, then the animal was old - the barbecue will turn out tough. Good meat has a dry appearance, a uniform shade over the entire surface, and a slight sheen.
4. Choose pieces without excess fat and lived - this will complicate the process of preparing pork for cooking. Some sellers hide fatty pieces by wrapping them inside, so carefully inspect the product from all sides.
5. Most importantly, buy the right cut of pork. Ideally for a soft and juicy kebab, meat from the neck (neck chop), located along the back of the pig, is suitable. Also, a wonderful dish will turn out from tenderloin, ribs, loin. Pork ham is also suitable for barbecue, but it is important not to overdry it. The back meat part and the tenderloin from the shoulder blades have a lot of veins, but if they are properly peeled and marinated, the kebab will turn out tender.

After the meat is selected, you need to marinate it. The most delicious marinade for pork skewers, so that the meat is soft and tender, is prepared using different ingredients. Below are popular step by step recipes with a photo of a marinated barbecue product.

How to marinate pork skewers with lemon

Lemon juice is a great marinade dressing that can replace vinegar and oil. Lemons will provide the juiciness of the meat, give it an interesting flavor.

You will need:

• 4 lemons;
• 4 tbsp. spoons of salt;
• 8 onions;
• 5 kilograms of pork;
• 2 tbsp. spoons of spices for barbecue.

Cooking:

1. Take a large container. Wash and clean the onion, cut into rings. Put one layer in a container, sprinkle with salt and spices.
2. Clean the meat from the veins, excess fat. Divide into serving pieces. Place the pork on top of the onion. Place another layer of onion on it. Lay out the layers one by one until these ingredients run out. Don't forget to sprinkle the layers with spices.
3. Wash the lemon, cut it. Squeeze out the juice.
4. Pour ingredients into containers.
5. Wrap the edges of the dishes with cling film, hide in the refrigerator for six hours. Mix ingredients 2 times.
6. Once the pork is marinated, it's ready to cook: put the pieces on skewers and cook over smoldering coals until tender, turning occasionally, drizzling with wine or water. Readiness is determined by the incision: a clear liquid should ooze from the meat.

Classic barbecue marinated in vinegar

The classic barbecue marinade is vinegar. The ingredient gives the dish a pleasant sourness, guarantees juicy and delicate taste. You can make such a barbecue according to your own taste: at home in the oven, in a frying pan or in nature, using a skewer and skewers.

You will need:

• 1 kilogram and 200 grams of pork;
• 2 teaspoons of granulated sugar;
• 4 tablespoons of vinegar;
• salt, pepper, other seasonings;
• 2 bulbs.

Cooking:

1. Prepare the meat: rinse under cold water, cut into portions.
2. Add spices to the meat product, mix everything well in a deep bowl.
3. Clean the onion. Grate the vegetable, and then pour it into a container with the rest of the ingredients.
4. 2 to 1 dilute water with vinegar. This recommendation applies to the 9% component. If it is of a different concentration, follow the instructions on the packaging for dilution to a food consistency.
5. Pour the pieces with the resulting liquid, mix.
6. Cover the skewers in the marinade with cling film, leave at room temperature for 60 minutes. Then place in the refrigerator overnight.
7. Put the pieces of meat on skewers. Cook over charcoal, turning pork occasionally. Pour it with water, wine or beer to make the dish juicy.

Pork skewers marinated with mayonnaise

Mayonnaise is not only a delicious salad dressing and appetizing sauce, but also an excellent component of barbecue marinade. The product does not allow the meat to dry out during baking, making it juicy and appetizing.

You will need:

• 5 bulbs;
• kilogram of pork;
• 200 ml of mayonnaise;
• seasonings.

Cooking:

1. Prepare pork, cut into portions. Put in a deep bowl.
2. Add your favorite spices, do not forget to salt. Thoroughly mix the pieces so that the seasonings are evenly distributed. Leave for a quarter of an hour.
3. Fill the ingredients with mayonnaise. Stir until sauce coats all parts of pork evenly.
4. Cut the onion into rings, make them wide, then fry with the meat. Mix part of the vegetable well in a container with the rest of the products, and put a part on top for baking.
5. Marinate as follows: 60 minutes at room temperature and overnight in the refrigerator. If you will be cooking in a few hours, then leave the meat in the room for 180 minutes.
6. Bake the kebab, alternating pieces of pork with onion rings.

Tomato sauce for barbecue

What is the best barbecue sauce? Many people agree that these are satsebeli - a classic option for a Caucasian dish.

You will need:

• 2 bunches of cilantro;
• 200 ml of water;
• 200 grams of tomato paste;
• 5 cloves of garlic;
• a teaspoon of adjika, vinegar, salt;
• hops-suneli - 1 tablespoon;
• pepper.

Cooking:

1. Wash and finely chop the cilantro, put in a convenient deep container.
2. Crush garlic, add to cilantro. Mix with adjika, suneli hops, vinegar, pepper.
3. Grind it all with a pestle.
4. Add tomato paste, stir.
5. Pour in water, salt, mix thoroughly again.
6. Pour the sauce into a jar and take it with you to nature to enjoy a real Caucasian shish kebab!

Marinating pork skewers in wine

Thanks to wine, your dish will have a beautiful color and a pleasant tart aftertaste. Marinate the neck or ribs in a drink - then the barbecue will turn out great.

You will need:

• 1 kilogram 300 grams of pork;
• 7 bulbs;
• 300 ml dry red wine;
• seasonings.

Cooking:

1. Cut the pork neck into pieces.
2. Separately, salt each cut part, put in a deep container, mix and leave for a quarter of an hour.
3. Finely chop half the onion, add to the bowl with the meat and mix. Gradually pour in the wine, stirring the ingredients.
4. Cut the rest of the onion into rings and place on top.
5. Infuse for 60 minutes at room temperature with the lid closed, then transfer to the refrigerator overnight.
6. Cook on skewers, turning pork neck occasionally.

Kefir pork skewers recipe

Kefir attaches ready meal delicate coloring, makes the meat product soft and tender. This kebab has a rich taste without sourness.

You will need:

• 1.5 kg of meat;
• half a liter of kefir 3%;
• 7 onions;
• 1 teaspoon of granulated sugar;
• seasonings.

Cooking:

1. Cut the pork neck into pieces, put in a deep bowl.
2. On a coarse grater, grate part of the onion (about half), add seasonings, put in a container with the main ingredient.
3. Gradually pour in the kefir, stirring the pieces, pour in the granulated sugar.
4. Place the remaining chopped onion on top.
5. Roast on skewers over smoldering coals until tender.

How to marinate pork skewers in mineral water

You can marinate pork for barbecue in mineral water. The meat will absorb some of the water, the finished dish will come out juicy and tasty.

You will need:

• 4 kilos of pork;
• 1 kilogram of onions;
• cilantro seeds;
• black pepper, salt;
• paprika;
• dried tomatoes;
• a bottle of mineral water.

Cooking:

1. Cut the pork into large pieces. Put in a deep container.
2. Chop the onion, add to the pork and stir.
3. Pepper, add cilantro seeds, salt, tomatoes with paprika. Stir and remember that the onion will release the juice.
4. Pour the ingredients with mineral water - the marinade is ready. The meat will be marinated in mineral water and in its own juice.
5. Cover the bowl with a lid and refrigerate overnight.
6. Cook the kebab in the mineral marinade on the grill until tender, turning the skewers over.

Soaked pork skewers in beer

How to soak pork kebab so that it turns out juicy and tender? A beer marinade will help with this. On coals, pork pieces will not dry out, and will also acquire an unusual and appetizing aroma.

You will need:

• 1.5 kg of pork;
• a bottle of light beer 0.5 l;
• 3 onions;
• seasonings.

Cooking:

1. Cut the pork into portions. Place in a deep container.
2. Pepper, salt, stir to evenly distribute seasonings.
3. Grind the vegetable on a coarse grater. Add to the rest of the ingredients, then pour in the beer.
4. When the marinade is ready, cover the container, let stand for a while at room temperature, and then hide in the refrigerator overnight.
5. Grill over smoldering coals using skewers until tender.

The secrets of cooking barbecue

The subtleties of cooking shish kebab will help to make the dish really tasty and please your friends and relatives. If you know simple secrets creating this dish, the risk of getting a hard, overdried kebab disappears. The subtleties of cooking delicious meat:

1. The distance from the barbecue to the coals should be no less than 15 centimeters.
2. The marinade, together with the pork neck, should be kept in glassware, clay, enamel. This prevents the metal from reacting with food, as is the case with aluminum bowls.
3. Pour the meat pieces during cooking - with oil, beer, wine, or the marinade in which it was cooked.
4. Place fatty pieces in the middle of the skewer, small and lean ones at the edges. To make them bake well, alternate with onion rings or other vegetables.
5. Stack the skewers tightly next to each other.
6. The wrong wood can spoil all efforts to find the perfect meat product and marinade. Use branches of fruit trees as firewood, such as apricot, apple, plum.
7. Don't forget the sauces. Satsebeli, mustard, ketchup perfectly complement the food.
8. Watch videos of experienced chefs who will share their secrets of cooking meat.

Calorie content of the dish per 100 grams

How many calories are in pork skewers? Calorie content per 100 grams depends on which part of the pig is chosen for cooking - neck, ribs, back. Fat-free tenderloin contains fewer calories than fatty, sinewy cuts. The type of marinade also affects the calorie content. For 100 grams in the classic version of the dish with vinegar, there are 220 kcal.

May holidays are coming soon. And everyone, young and old, will be drawn to their summer cottages. It will probably be difficult for even the most sophisticated accountant to calculate how much meat will be eaten during these days. And of course, it’s not difficult to guess that most of it will be fried on the grill, in the form of everyone’s favorite kebabs and.

Prepared from lamb, beef. But the most popular and loved by everyone, of course, is it made from pork. One of delicious recipes which you can find. It is quickly pickled, quickly fried, it is tasty, juicy. It is for its taste and ease of preparation, she fell in love with millions of people.

Cooking barbecue is not just a culinary process, it is some kind of action! Already only one preparation for the process sets in a certain way. You need to buy everything you need, then decide which marinade you will use. Then fry! Everywhere you need certain skills and abilities.

So how do you cook a delicious, juicy, flavorful pork dish? It's no secret that someone's finished dish is juicy, and someone's dry; for some, it always turns out to be overcooked and tough, while for someone it is not at all fried inside.

In order for fried meat to be tasty, juicy and fried, you need to choose the right part of the right quality, keep it in the right composition, and fry it on the grill correctly.

Let's look at the different options first.

Pickling the pulp correctly is milestone in cooking delicious dish. The way you choose to do this primarily determines the taste of the finished product. Therefore, this stage is one of the most important. Even if you buy a great piece of pulp, but process it incorrectly, it may not taste like you expect from it.

There are a lot of cooking options. And by properly preparing them, you can make the finished product juicy, from almost everyone. The main thing is to observe proportions and time.

Sometimes it is found in recipes that vinegar is added to the ingredients. I don't add it. I think that when it is added, the taste of the main product is lost. It turns out tough and not juicy.

Maybe I'm wrong, or maybe I just don't know how to cook options using vinegar, but I never use it. What for? When there are a large number of natural products, thanks to which the meat is very juicy and certainly tasty.

In addition, the pork itself is quite tender, not at all tough, and vinegar is mainly used for softening. And in this case there is absolutely no point in using it.

But let's look at other ways. In fact, there are many more, here are the most popular and in demand.

On kefir

Kefir also contains acid, and if you need to quickly make the pulp soft, then kefir will come in handy.

You just need to know that you don’t need to keep it in kefir for too long either. Otherwise, the result will be the same as if we keep the meat in vinegar - it will lose its taste and juiciness.

Keep in kefir should be no more than 3.5-4 hours. This will be enough to get a delicate taste.

We will need:

• pork neck - 2 kg
• onion - 1 kg
• kefir -05-0.7 ml.
• salt, ground black pepper to taste
• ginger - 1 tablespoon
• spices - I use mixes that include chopped coriander, zira, paprika, nutmeg
• dried herbs
• red ground pepper

Cooking:

1. Cut the neck into pieces 5x5 cm. It is better not to cut smaller pieces, because in this case the pork will turn out dry. You don’t need to cut any more either, there is a risk that it will not have time to fry inside. Put everything in a large bowl.
2. Cut the onion into very thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
3. Stir everything together, pressing lightly on the onion so that the juice is absorbed into the pulp.
4. Add spices, herbs, pepper, kefir. Mix again, lightly pressing on the contents so that the marinade quickly nourishes each piece.
5. Leave in a cool place to infuse. It is not advisable to put in the refrigerator. You can stir occasionally.

It is better to salt the prepared pieces 30-40 minutes before the moment when you start frying the kebab. Salt is not recommended before. The salt draws the juice out of the pulp. And if you salt it before, then the pulp will never turn out juicy.

This is one of the main secrets of making a juicy product. Do not ignore it, and then it will always turn out juicy for you.

With soy sauce and lemon juice

This composition also has an acidic base, only now lemon is used for this. And soy sauce will give the finished dish a piquant taste and a beautiful ruddy roast.

We will need:

• pork neck - 3 kg
• onions - 5-6 large onions
• lemon - 1 pc.
• spices for pork
• salt - 1 tbsp. spoon
• pepper - red and black
• soy sauce - 2 tbsp. spoons

Cooking:

1. Cut the meat into 5x5 cm pieces. Transfer to a bowl.
2. Stir everything together, pressing lightly on the onion so that it releases the juice.
3. Squeeze juice from lemon, add spices, pepper. Mix again, pressing lightly on the contents to quickly saturate each piece.
4. Keep in a cool place for 3.5-4 hours, stirring occasionally.
5. Salt 30 minutes before frying.

Delicious kebab using olive oil

If you purchased a leaner part for the barbecue, such as a tenderloin, then in order for the flesh not to turn out to be dry, you can use a marinade with olive oil.

We will need:

• pork tenderloin - 1.5 kg
• lemon - 1 pc.
• olive oil - 4 tbsp. spoons
• paprika -1 teaspoon
• ground coriander - 1 teaspoon
• pinch each - ground ginger, cinnamon, nutmeg
• pepper - red and black
• Bay leaf

Cooking:

1. Grind and mix all the spices, add pepper, chopped bay leaf. Pour the mixture with olive oil, mix, leave for 20 minutes so that the spices combine with the oil and the flavors combine.
2. During this time, cut the tenderloin into medium pieces and then put in a bowl with the finished mixture. Mix. Close the lid or cover with cling film.
3. Leave for 1-1.5 hours at room temperature, periodically mixing the pieces with spices and oil so that they are saturated with juice evenly.
4. Salt 30-40 minutes before frying.
5. Lemon cut into rings. Thread the pieces on skewers, alternating with lemon rings, fry on the grill until tender.

With mayonnaise - the most popular

This method is perhaps one of the most popular among the people. Well, we love mayonnaise ... It is also better to use it when cooking barbecue from leaner pieces, if it is appropriate to talk about pork.

We will need:

• pork - 2 kg
• onion - 1 kg
• mayonnaise -350-400g
• spices for barbecue
• mustard - 3 tablespoons
• salt, pepper to taste

Cooking:

1. Cut the meat into 5x5 cm pieces. Place in a bowl.
2. Onion cut into thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
3. Stir the contents, pressing lightly on the onion, to form juice.
4. Add spices, pepper, mayonnaise. Mix everything.
5. Leave to infuse for 6-7 hours, preferably overnight. It is better to keep the sliced ​​\u200b\u200bpieces in mayonnaise in the refrigerator.
6. Salt is better 30-40 minutes before cooking. It is also not recommended to keep the pieces in salt for a long time.

In tomato juice and with tomatoes

The pulp is very tasty and juicy if you use tomatoes for the marinade. So that all the juice collected from tomatoes is preserved and does not leak out during frying, add a little vegetable oil.

We will need:

• pork tenderloin - 2 kg
• onion -1.2 kg
• tomatoes -1.3 kg
• fresh ginger - 30 gr
• vegetable oil -4 tbsp. spoons
• spices - 1 tbsp. spoon
• pepper - 1 teaspoon
• salt - 1 tbsp. spoon

Cooking:

1. Cut the meat into large pieces.
2. Onion cut into thin half rings.
3. Grind 800 g of tomatoes in a blender bowl with ginger. If there is no fresh ginger, then you can add it in powder.
4. 500 gr tomatoes cut into slices.
5. Mix all ingredients with onion, tomato juice and spices. Mash the contents so that the juice is better absorbed into the pulp.
6. Add chopped tomatoes. Mix gently so that the tomatoes remain whole.
7. Withstand 4-5 hours.
8. Salt and drizzle with oil for 30-40 minutes. Mix.
9. Thread onto skewers and grill until done.

On mineral water

Also a very popular option among the people. This is also a long way. It will be necessary to withstand pieces of pulp in water and onion juice all night.

The advantage of this method is that the water has a neutral taste. And the taste of the product is revealed in this case most fully. And the second plus is that the pulp softens with the help of mineral water, and becomes very soft, juicy and fragrant. And its fibers under the influence of mineral water become more elastic and spices are better saturated in them. And the finished product becomes more fragrant and remains tender at the same time.

We will need:

• pork - 3 kg
• onion -1 -1.5 kg
• highly carbonated mineral water - 1 liter
• spices
• salt pepper
• vegetable oil

Cooking:

1. Cut the pulp into pieces 5x5 cm.
2. Onion cut into thin half rings. Mash it so that the onion starts up the juice and add to the pulp.
3. Stir everything together, pressing lightly on the onion to release the juice.
4. Add mineral water. It is better to choose water with potassium and sodium salts.
5. Add spices and pepper. You don’t need to salt right away, this can make the meat tough, it’s better to salt it 1-2 hours before frying.
6. Leave the pieces in a mixture of water and onion juice for 12-15 hours, putting it in the refrigerator, stirring occasionally.
7. Before cooking, drain the water, remove the onion and add a little vegetable oil. In this case, when frying, the pieces will not burn.

Here are just some of the ways in which the finished dish will turn out tasty and juicy. However, there are still options for keeping the pulp in red and white wine (for lovers), in pomegranate and tomato juice. There are also recipes based on sour cream, and with the addition of balsamic vinegar. However, like regular vinegar. And lovers of beer and a specific taste, withstand the pulp in beer.

When the chopped pieces are mixed with all the ingredients, it must be tightly closed, and put under oppression, pressing down with something heavy.

If you are using quick ways, for 3-4 hours, then it is better to keep them in a cool place. And if you need more time, then it is better to keep in the refrigerator.

But that's not all, for the barbecue to turn out well, it should also be properly fried.

How to barbecue properly

1. Before frying the chopped pieces, they must be properly strung on skewers. You don't need to string them too tightly. There should be some space between them for better frying from all sides.

2. You need to string them evenly so that they are evenly on the skewer, and so that nothing hangs in separate pieces.

3. If onions were used for the marinade, then it must be carefully removed from each piece. If this is not done, then the burnt onion will give a bitter taste to the dish and deprive it of the desired flavor.

4. If no oils were used, then before frying, you can coat each sliced ​​\u200b\u200bpiece with vegetable oil. This is necessary so that the pulp is well fried inside and not burned on the outside.

5. Coal can be bought in the store already prepared, although there are many opponents of this. And opponents, as a rule, make the coals themselves. They take firewood from deciduous trees - birch, aspen, apple tree ..., burn them, and when coals appear, they fry on them. You should not only fry the pulp using coniferous firewood, this can spoil its natural smell and taste.

6. During frying on the grill, you must constantly turn the skewers so that the pieces are fried evenly. Care should be taken that the coals smolder well. If the heat is weak, then the pulp will dry out, and if flames constantly escape, then it will begin to burn. To do this, keep a bottle of water ready. And as soon as the flame breaks out, it should be immediately extinguished with water from a bottle.

7. During the entire frying, you must be near the barbecue to monitor the whole process.

8. When the kebab is browned, you can check its readiness by making an incision on the piece that is the lightest. If no blood flows out of it, and inside it is a pleasant pink color, then the dish is ready.

9. Remove it from the skewers to a large dish and cover with a lid for 5 minutes to let it rest. Rested, it will be even juicier and tastier.

10. Serve the finished dish with grilled vegetables, fresh vegetables, herbs and onions aged in vinegar.

The next topic, in fact, should have been put in the first place. But since the article is about marinades, they went first. Therefore, although belatedly, we will dwell on this important topic in more detail.

How to choose pork for barbecue

What kind of meat you choose for cooking also depends on what kind of barbecue you get. You can make an excellent marinade, fry the pulp well. But if it is bought wrong, then it will be difficult to prepare the perfect dish.

And it is best to use the neck or loin.

1. It is best that it is fresh. From this, the finished product turns out to be the most delicious. In extreme cases, you can use frozen, but only under one condition. If you bought it fresh, you froze it yourself, and thawed it only once. They thawed it just for this occasion, that is, for cooking.

2. It must be thawed at room temperature, in a natural way. No hot water or microwave.

3. Also, you should not buy a ready-made product in the store. After all, we don't know what's in there. And so the result can be unpredictable.

4. Pay attention to appearance when you buy it. It must be pale -Pink colour, with thin fatty streaks. If it is red, then it may be old and it is best to discard it. The finished dish from it will be tough, no matter how it is pre-cooked and fried.

5. Taking too fatty pieces is useless. During frying, excess fat will drip onto the coals, burn on them, and this will give the finished dish an unwanted smell.

6. A fresh product should not have foreign odors, only a fresh, almost neutral smell.

7. When pressing on it, no blood should be released. And the trace from pressing should disappear almost immediately. If the trace remains long time, then the pulp was thawed and frozen again.

8. During an external examination, look at the consistency, it should not be matte, but glossy. It also shouldn't stick to your hands.

Now, when going to the store, always choose the right piece. And then any dish will turn out delicious for you.

Pork skewers in own juice without marinade

Even though I know various ways marinade, I am constantly looking for new recipes for myself. And I found this original way.

This recipe differs from all those proposed above not only in this, but also in the fact that when choosing the main product, not the neck part is taken, but carbonade, and it is cut not in the usual pieces, but in thin plates in the form of steaks.

This is such an interesting and original recipe! How is he to you? Did you like it or not?

And in general it is very interesting, what methods do you usually use? Maybe you have your own original ways. It would be great if you share them with us!

In today's article, I tried to tell in great detail about all the nuances of preparing a delicious, tender barbecue. Attention should be paid to all stages of preparation. They are all equally important and significant. To cook a delicious dish, you do not have to ignore any of them. And only then it will turn out tender, juicy and very tasty.

Bon appetit!

The most popular and widespread dish is pork neck skewers. Pork is a classic of the culinary kebab genre. Statistics say that eight out of ten people (if their religion does not forbid it) will choose pork for cooking on coals.

What to cook with pork neck?

This type of meat is combined with many products. For pickling, you can use completely different spices, vegetables and drinks. Pork goes well with herbs, loves a large amount of onions, will be juicy and tender thanks to the addition of kefir or wine. Moreover, it is important to remember that if you have chosen a pork neck barbecue recipe, then it is better to give preference to dry white wine from aromatic grape varieties.

Pork neck is the perfect choice for barbecue. This part contains not only tender and juicy meat, but also a small amount of fat, which is simply necessary in a barbecue. If you take just pieces of meat for pickling, then they can turn out to be dryish. And a small greasy layer will give a sufficient amount of fat, and the pork neck skewers will turn out to be amazingly tender, juicy and soft.

Classic recipe with onions

• Two kilos of meat.
• Four large heads of onions.
• Coarse salt.
• Mineral water - 1.5 liters.
• Coriander.
• Greens - cilantro or parsley.
• Peppercorns.
• Regular ground pepper.

How to cook

Serious and long pickling, as well as the use of vinegar, does not require pork neck barbecue. This type of meat is able to absorb the aromas of spices and herbs very quickly. Professional chefs say that ordinary onions are the best suited for cooking pork dishes. It can be taken in any quantity, such a product will never spoil a meat dish.

So, we cut the pork into portioned pieces, which will be convenient to string on a skewer and convenient to eat. Peel and chop the onion. If you plan to add onion to the skewer, then cut it into large rings. If he simply takes part in pickling meat, then ordinary half rings or chopped large pieces will do. In some cases, onion pulp is even used, but we will talk about this in the next recipe.

Add all of the above spices and finely chopped herbs. It remains to pour the meat with mineral water and leave it to soak for two to three hours. It is better if the dishes with pork neck skewers are in a cold place.

Kefir marinade

As we have already noted, not a single experienced culinary specialist will recommend using vinegar for marinating meat. It can always be replaced with more gentle types of marinade. The second most popular, after mineral water and onions, is a marinade recipe for pork neck barbecue using kefir. The meat in this case is surprisingly tender and juicy. And no unpleasant and sharp vinegar smell.

Required:

• For 1 kg of pork neck - 0.5 liters of kefir.
• Three large bulbs.
• Salt and pepper.
• A little fragrant greens, for example, cilantro or basil.
• A teaspoon of granulated sugar.
• If desired - hot sauce or a couple of pieces of chili pepper (for lovers of spicy).

Cooking

Meat, as usual, we will cut into medium pieces that can marinate quickly, and then also quickly roast on coals. The onion in this recipe is recommended not to be cut into pieces, but to be grated. We add it to the meat. Next “comes” finely chopped cilantro or basil, ground pepper and, of course, salt. Fill with kefir.

If you want to make the marinade spicier, you can add a few small pieces of hot red chili peppers or mix kefir with spicy tomato sauce. Thoroughly mix the meat with the rest of the ingredients and cover the container with a plate on which we put the load. Then we put the structure in the refrigerator for several hours.

What else can you marinate pork neck skewers in?

• Soy sauce.
• Beer.
• Red wine.
• Pomegranate juice.
• Kiwi pulp.
• Tomato juice.
• Honey with mustard.

What to cook from pork neck besides barbecue?

This type of meat is not only perfect for cooking fragrant delicious barbecue on coals, but also for creating other culinary masterpieces. The easiest option is a whole baked pork neck in the oven. In this case, the meat is flavored with spices, salted and sent to the oven for an hour and a half at a temperature of 200 degrees. If you want the pork to cook faster, just use the roasting sleeve. Then the cooking time will be forty minutes.

For those who count calories, but cannot deny themselves the pleasure of eating pork, we offer a steamed pork neck recipe in foil. The meat can be cut into pieces or cooked whole. It is not necessary to marinate such meat in advance. Depending on the size of the steamed pork neck, it will cook in thirty to fifty minutes. Do not forget to add fragrant spices and various herbs to the pork. A spoonful of sweet mustard will not hurt, as well as mushrooms or a couple of juicy tomatoes. And remember that the more onions in a meat dish, the tastier it will be.