The most delicious and tender, according to most, is a shish kebab from pork. It is this meat that is used most often for the preparation of a favorite delicacy, as it is ideally suited for pickling and making it soft is easy.
Of course, the most delicious shish kebab from pork is obtained at the stake, on the grill. But in fact there is not always an opportunity to get out on the nature, to enjoy ruddy and juicy slices of meat with the smell of haze. And in this case, recipes for cooking dishes at home using kitchen appliances come to the rescue. Today we will tell you how to make shish kebab from pork in a frying pan.
How to cook shish kebab from pork in a frying pan with vinegar?
Ingredients:
- Pork neck - 990 g;
- onion bulbs - 280 g;
- apple cider vinegar - 55 ml;
- refined vegetable oil - 40 ml;
- black freshly ground pepper - 5 g;
- salt, large cookery - 5 g.
Preparation
Do not rush to make hasty conclusions about the recipe, seeing in the ingredients vinegar. In fact, having cooked pork with his participation, we get as a result a taste that is as close as possible to that which we are accustomed to enjoy in nature. Try it, and you will certainly like such a shish kebab from pork, fried at home in a frying pan.
To implement the recipe choose the pork neck, wash it, dry it and cut it into slices about four centimeters in size. We season the pieces of meat with black pepper, preferably freshly ground, and spread it into a red-hot vegetable oil without a fragrance in the frying pan. We give the slices to blush on all sides, stirring them periodically. After that, we measure the necessary amount of apple vinegar in a faceted glass, top up it with cold water and pour the mixture to the meat. We reduce the fire under the frying pan to medium and stewed pork, periodically mixing until the liquid evaporates completely. This will take about twenty minutes. During this time, we clean the onion bulbs and cut them into rings. When the water evaporates, we spread the onions in the pan, add the meat to taste, add the fire and fry the contents of the frying pan for one minute.
How to fry a shish kebab in a frying pan made of pork - a recipe with onion and lemon?
Ingredients:
- Pork neck - 990 g;
- onion bulbs - 580 g;
- lemon juice - 95 ml;
- Butter - 110 g;
- black freshly ground pepper - 5 g;
- salt, large cookery - 5 g.
Preparation
Pork neck is prepared traditionally, washing under running water and drying. Then cut the meat slice into medium sized pieces and put it in an enamel or glass vessel of the appropriate size. There we also pawn onions, after having cleaned it and cut into rings, pour in lemon juice and season with a lot of salt and ground black pepper. If desired, you can add your favorite spices or seasoning for shish kebab. Mix the meat with onions and spices, squeezing it well, then cover the container with a lid and put it on the shelf of the refrigerator for at least five hours, and ideally at night.
Before cooking, we set the pan warm up, and we put butter butter into it. At this time we separate the slices of meat from the onion rings. We spread the pork into the melted butter and fry on the fire a little above the average before browning from all sides. To the ruddy pieces of meat, we now put onion rings from the marinade, cover the frying pan with a lid and leave the food to languish in the very minimal heat for ten to fifteen minutes.
Pork in a frying pan, cooked in this way is actually obtained as a shish kebab, and it can be served traditionally with tomato sauce, beloved greens and fresh vegetables.