When it’s cold on the street or there is simply no desire to go out of town to the countryside, and you want barbecue so much that you don’t have any strength, recipes of pork barbecue, proven over the years, will come to the rescue in a pan.
Kebab in a pork pan - general principles of preparation
To cook homemade barbecue, choose fresh, steamed pork. If you didn’t find such meat, a chilled product will do, but a delicious barbecue will not work out of frozen pork. The meat should be light, not very dense in texture. Mandatory presence of small layers of fat.
The meat is thoroughly washed, dried and cut into small pieces. So that the pork is well-fried and not overdried, the optimal size of the pieces for baking is considered to be about 3-5 cm.
It doesn’t matter if you are cooking barbecue outdoors or in a frying pan at home, an important condition for preparing this dish is pre-soaking the prepared meat in a marinade.
Moreover, the marinade can be any, the important component is only food acids - vinegar, pomegranate or lemon juice, wine - to soften the meat fibers and, as a result, juicy, soft and tender barbecue.
Herbs, spices, onions and other ingredients used in the marinade will add pork flavor.
Kebab in a pork pan can be cooked by simply frying pieces of meat or planting them on skewers.
Fresh or baked vegetables such as paprika, potatoes, cucumbers, tomatoes, and greens are usually served with barbecue.
1. Skewers in a pan of pork in a whip
Ingredients:
• pork - 1 kg;
• onions - 6 heads;
• juice from half a lemon;
• butter - 220 g;
• black pepper - 20 g;
• salt - 20 g.
Cooking method:
1. Pork meat is cut into small cubes, about 3 cm thick, washed.
2. Peel the onion into rings.
3. In a cup, mix the meat with onions, pepper and salt, add lemon juice, with the lid closed, leave to marinate for 2-3 hours.
4. When the meat is well marinated, separate the onions from it. We heat the pan with butter and fry over moderate heat for 20 minutes on one side and the other.
5. After the formation of a crust, lay the onion, simmer with the lid closed, without switching the fire for several minutes.
6. Serve the grilled kebab with a vegetable salad, sprinkled with green dill or parsley.
2. Kebab in a pan of pork with cognac
Ingredients:
• pork meat - 1 kg;
• onion - 3 heads;
• one lemon;
• butter - 80 g;
• black pepper - 5 g;
• salt - 2 g;
• cognac - half a glass;
• sunflower oil - 50 ml.
Cooking method:
1. Prepared meat is cut into cubes with a thickness of at least 5 cm.
2. Onion cut rings.
3. My lemon, cut into circles.
4. Pour pepper, salt into the meat, pour cognac, put onions and sliced lemon.
5. We mix everything, close the lid, put the press on the lid and send it to the refrigerator for 3 hours.
6. 10 minutes before the end of the pickling, heat the pan with sunflower oil.
7. Put the pickled pieces of meat on wooden sticks and put in a pan.
8. Put the butter on top of the meat.
9. Fry until golden brown on one side and the other.
10. Put the onion and lemon on the meat, pour the marinade in which it was marinated, reduce the heat and simmer until cooked, with the skewers constantly turning over for about 30 minutes.
11. Serve on the table, decorating with vegetables and herbs.
3. Kebab in a pork pan: a traditional recipe
Ingredients:
• meat - 1 kg;
• onion - 3 heads;
• half a lemon;
• salt - 5 g;
• black pepper - 5 g;
• seasoning for barbecue - 1 pack;
• sunflower oil - 15 ml;
• water - 250 ml.
Cooking method:
1. Cut meat into 5 cm thick slices, dry
2. Chop onion into thin half rings, salt and knead.
3. The meat is mixed in a cup with onions, lemon juice.
4. Pour water into the cup with meat so that it completely covers the meat.
5. Pour seasoning for barbecue, mix thoroughly.
6. Put in the refrigerator for pickling.
7. Marinated meat is squeezed from the marinade, put on a preheated pan and fry without onion on both sides until golden brown for 5 minutes.
8. After the appearance of a golden crust, close the pan with a lid and simmer for half an hour over medium heat. In case of evaporation of the liquid, you can pour a little marinade.
9. When the meat has already become soft, you can put the onion on it, stir well and simmer again for about 4 minutes.
10. Serve the prepared kebab to the table, strung on toothpicks with fresh tomatoes or cucumbers.
4. Kebab in a pork pan in ginger marinade
Ingredients:
• pork meat - half a kilogram;
• soy sauce - 50 g;
• honey - 20 g;
• clove of garlic;
• ginger - 1 cm .;
• juice from one lime.
Cooking method:
1. Pork meat is cut into cubes, weighing about 30-40 g.
2. Ginger, garlic, peel and finely chop.
3. Pour soy sauce into a cup, squeeze juice from lime and put honey. All this is added to the meat, put in the refrigerator to marinate for 3 hours.
4. While the meat is pickled, soak the wooden sticks in water for 15 minutes.
5. Put marinated meat on skewers, put on a hot pan, fry for 20 minutes over low heat.
6. Put the prepared barbecue on a portioned dish, lay the slices of fresh tomatoes and cucumbers next to it.
5. Kebab in a pan of pork with prunes
Ingredients:
• pork tenderloin - 1 kg;
• dry white wine - 1 bottle;
• pitted prunes - half a kilogram;
• white peas - 10 g;
• clove buds -2 pcs.;
• coriander - 10 g;
• ghee - 400 g;
• ground hot pepper - 2 g;
• allspice black - 3 g;
• salt - a pinch.
Cooking method:
1. Pour the washed prunes with wine along with white pepper, cloves, coriander and salt.
2. Close the prune with a lid and put on fire, boil for 12 minutes.
3. Remove the cooked prunes from the heat and leave for 40 minutes to insist.
4. We take out dried fruits from liquid, we dry.
5. Washed, dried meat regime in a cube the same size as prunes, pour hot and black pepper to it, salt and mix thoroughly.
6. Pieces of pork put on a skewer, alternating with prunes.
7. Put the skewers with meat in a hot pan with sunflower oil, fry for 20 minutes until golden brown.
8. Serve hot barbecue with vegetables, sprinkled with tomato sauce.
6. Kebab in a pork pan fried with pomegranate juice
Ingredients:
• pork neck - half a kilogram;
• onions - 1 head;
• pomegranate - 1 pc.;
• seasoning for barbecue (possible for steak) - 1 pack;
• sunflower oil - 3 tbsp. spoon.
Cooking method
1. We wash the meat, dry it in a towel. Cut into cubes or rectangles 5 cm thick.
2. Sprinkle the meat with spices, knead it a little to rub the spices into each bite. If there is no salt in the seasoning, then the meat should be slightly salted and sprinkled with black pepper.
3. Close the lid and leave for marinating for half an hour, and for better marinating for 6 hours. Barbecue in a pan according to this recipe is very suitable for those who need to quickly cook dinner, for example, marinated in the morning, and cooked kebab in the evening.
4. Cut the onion into thin half rings, separate the grains from the pomegranate, thus: make four cuts with a knife on the surface of the peel, stick the knife into the middle and rotate it 360 degrees. So grenade will be easier to disassemble.
5. From the pomegranate seeds squeeze the juice through the cheesecloth, leaving a little to decorate the barbecue.
6. Heat the pan with sunflower oil as much as possible so that when a piece of meat is lowered onto it, it immediately begins to brown. Fry each piece on both sides for 20 minutes.
7. After the crust appears on the slices, put the onion on top and fry again for 5 minutes, with constant stirring, because the meat is fried over high heat.
8. After 5 minutes, pour the pomegranate juice.
9. Mix well with pomegranate juice and leave it on the stove for another 3 minutes, so that the juice evaporates a little.
10. Serve to the table on a portioned plate, garnishing with greens and pomegranate seeds.
Skewers in a pork pan - tricks and tips
• From lean pork kebabs will turn out to be dry, so it is better to take the pulp with layers of fat, which will save pork juiciness. Ideal parts for barbecue are the lumbar, neck, brisket.
• Do not experiment with frozen pork, such meat does not have elasticity, which makes the dish dry and not tasty.
• To prevent the meat from drying out, use the fat released during cooking or the remaining marinade during roasting.
• Constantly turning the kebab also prevents the meat from drying out and fry the meat evenly from all sides.
• Do not forget to add a little vegetable oil to the marinade, it will give the slices a delicate golden crust, while preserving all the juices inside the barbecue.
• The readiness of the kebab can be checked by cutting a piece with a sharp knife. Transparent juice - pork is ready, pinkish - you need to fry again.
• You can alternate pieces of pork with pickled onions, sweet pepper rings, eggplant, tomatoes. Or just serve the vegetables raw or baked to the finished meat.
• It is best to cook kebab just before serving, it is already not so tasty when heated.
• Ideal if you pickled meat in the morning to prepare it for dinner, or in the evening for tomorrow's dinner.
• Barbecue in a pan - not a myth, everything is in your hands! Marinade gives the taste of barbecue, and if the aroma of a real barbecue is important to you, just add a little liquid smoke.
