Pork skewers in wine

Pork skewers in wine

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for making pork skewers in wine

  1. Pork (neck) 1.3 kilograms
  2. Dry red wine 300 milliliters
  3. Onions medium size 5-7 pieces
  4. Salt to taste
  5. Ground black pepper to taste
  • Main Ingredients: Pork, Onion, Red Wine
  • Serving 4 servings


Pan cover, Cutting board, Knife, Deep bowl, Refrigerator, Skewers, Barbecue, Coals, Firewood, Flat serving dish, Tablespoon, Deep plate - 2 pieces, Matches

Cooking pork skewers in wine:

Step 1: prepare the onion.

So, first of all, with a knife, peel the onion from the husk. After thoroughly rinse the ingredient under running warm water and put it on a cutting board. We will chop part of the onion into small pieces and pickle with the meat, and we will string the remaining other part into skewers and fry with pork. Therefore, how much onion to distribute is up to you to decide. I usually pickle meat with about 4 onions, and leave 3 for grilling kebabs. So, using the same sharp inventory, grind some of the vegetables into small pieces or squares and transfer to a free deep plate. The remaining onion is cut into rings of medium thickness and transferred to another free plate. Attention: and so that the onion juice does not get into your eyes, from time to time we wash the blade of the knife under running cold water.

Step 2: prepare the pork.

To begin with, thoroughly rinse the pork neck under running warm water, washing it well from dirt and possible bone fragments. After that, we lay out the main ingredient of the dish on a cutting board and, using a knife, first we cut lengthwise into strips of medium thickness, and then crosswise into cubes of length no more than 3-4 centimeters. After that, put the chopped pork in a deep bowl and add salt and black pepper to taste. With clean, dry hands, mix the ingredients well until smooth. Attention: in order not to salt the dish, you can try the meat with the tip of your tongue. And now we set aside the container with pork aside for 15 minutes at room temperature.

Step 3: pickle the pork.

So, when the pork is soaked in salt and pepper, add the chopped onion to the bowl and again mix everything well until smooth with clean hands or a tablespoon. After that, while continuing to mix the meat with onions, we begin to pour wine into a container with a thin stream. Attention: slices of pork should be well saturated with wine on all sides, but in no case should be buried in it. After that, we lay onion rings on top of the meat so that it is slightly saturated with marinade, but not sour in it. Cover the bowl tightly with a lid and set for 1 hour insist on future barbecue aside at room temperature. After the allotted time, we put a container of meat in the refrigerator to marinate for 10-12 hours.

Step 4: prepare the pork skewers in wine.

In order to cook barbecue, the first thing you need to light a fire and then - fry the coals. I usually add ready-made coals to speed up the cooking process. So, first of all, lay firewood on the bottom of the grill and set fire to them with the help of matches. We give the tree an opportunity to flare up and only after neatly in small portions we spread the coals into the brazier. While our coals are heated to the desired temperature, we will prepare a barbecue. We take the meat and onions from the refrigerator and begin to string it on skewers. We clean the ingredients with clean, dry hands, alternating slices of pork and onion rings. Formed kebabs so far set aside on a clean free flat dish. When the fire has almost gone out, and the coals begin to smolder, put the skewers with the dish on the barbecue at a short distance from each other. Attention: the temperature in the barbecue should reach such that it would be possible to bring your hand up at a distance from the coals and feel a strong heat in a couple of seconds. But in no case should the fire burn out, since because of this the meat will burn outside, and inside it will still be raw. So, we fry pork kebabs in wine, from time to time turning the skewers from side to side and slightly sprinkling the meat with the remaining marinade or wine. The degree of readiness of the dish can be estimated by the appearance of the meat - it should be browned on all sides and slightly covered with a golden brown crust. You can also check the readiness of pork by making an incision in it with a knife. Transparent juice should start to flow out of the hole. If the color of the juice is red or pinkish, then the kebab is not ready yet and it is necessary to fry it for some time on smoldering coals.

Step 5: serve the pork skewers in wine.

As soon as the pork barbecue in wine is ready, we transfer it to a flat dish for serving and treat everyone to it. But there will be plenty of those who wish, since such a dish turns out not only very tasty, but also fragrant. It tastes something special: a mixture of spicy pungency due to black pepper, a moderate taste of salted meat and a refined sourness due to red dry wine. Since barbecue is the main dish, it can be served along with fresh vegetables, herbs and a slice of pita bread. The same red wine or even a bottle of beer is perfect as a drink, especially if you decide to have a picnic with pork kebab for your friends and relatives for some significant date. Good appetite!

Recipe Tips:

- - For the preparation of barbecue, it is important to choose high-quality pork. This can be determined by color and smell. The color should be soft pink with white layers of fat, as well as with a neutral smell. To prepare such a dish, you can take a pork neck or ribs.

- - During the preparation of pork kebab in wine, meat can be watered not only with marinade or wine, but also with beer.

- - The longer you marinate the meat, the softer it will be, but at the same time, the higher the temperature where we will marinate the meat, the faster it will be marinated. That is, if we leave the pork to marinate at room temperature, then we only need 3-4 hours.


  1. Husam

    Very deep and positive article, thank you. Now I will look at your blog more often.

  2. Maza Blaska

    I can suggest to go to the site, which has a lot of information on this issue.

  3. Lonzo

    Frankly, you are absolutely right.

  4. Ararr

    Kazakhstan ............. yyyyyyy

  5. Hamzah

    I suggest you visit a site that has many articles on the topic that interests you.

  6. Muenda

    Understandably, many thanks for your assistance on this matter.

Write a message