Charcuterie "Cold kebab"
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Suggest to prepare a juicy and flavorful meat snack "of Cold kebab." Just do a double shot! In our family, this dish flies off in a moment! Aroma and taste of the meat reminds everyone's favorite dish is barbecue. The feature is that the fry do not need anything, and the meat will not marinate BEFORE cooking, as is usually done, and AFTER. This recipe is a godsend for any cook. After all, the food is original, tasty and unusual.
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Charcuterie "Cold kebab"
- Pork - 500 g
- Onion - 4 PCs
- Sugar - 45 g
- Salt - 1 tsp.
- Lemon juice - 90 ml
- Water - 50 ml
- The mixture of peppers
- Paprika sweet
- Seasoning - 1 tsp.
- Vinegar - 2 tbsp
- Vegetable oil - 4 tbsp
- Pepper - 1 piece
- Black pepper - to taste
- Allspice - 3 PCs
- Bay leaf - 2 PCs
- Carnation - 2 PCs
- Greens - 1 Puig.
Video of cooking Charcuterie "Cold kebab"
Step by step instruction of cooking Charcuterie "Cold kebab"
Place pork in the boiling water, Bay leaf, black and sweet pepper, onion, inserting the cloves into it. Bring to boil and cook under lid on medium heat for 40-50 minutes. At the end prisolit to taste.
Meanwhile, make the marinade.
Water, balsamic vinegar, sugar, salt, lemon juice and seasonings together, mix well. Add olive or vegetable oil and stir again.
Onion cut into half rings or rings.
Bulgarian pepper cut into small pieces.
Clipping to get out of the water, cool slightly, cut into slices.
In a deep bowl, lay down a layer of onions, peppers and meat.
Pour the marinade, cover and refrigerate for 4-5 hours, stirring occasionally.
After 4-5 hours add to the meat chopped greens, stir and send in the fridge for another half an hour. The food is ready and you can serve it.