If the barbecue - exclusively from lamb and only in the grill! We have heard, we know, and even the great barbecue masters mock as they want, but today we are cooking pork barbecue in the oven! And it will be very good, because we will choose the freshest products, prepare aromatic marinades, and we will monitor the temperature, as expected. Well, whoever lacks the haze ... and we provide it, there would be a desire.
Oven pork kebab recipes - general cooking principles
• Pork must be fresh, at least chilled, but not frozen. A small layer of fat is welcome. When choosing pork, pay attention to its color, in a young animal the meat is light and loose. It is from such a product that a soft and juicy kebab is obtained.
• The kebab cooked in the oven will be fried evenly from all sides if cut into small pieces. But at the same time it is worth considering that too small pieces can be dried. The optimal size for baking barbecue pork in the oven is 5 × 5 cm.
• Cooking any kebab begins with marinade. It is used at the very beginning, for soaking. Fragrant spicy marinades help make the pork pulp more juicy, soft and tender. Vegetable oil or solutions of food acids such as lemon juice, vinegar, wine are used as the basis of many marinades. The main taste of the marinade, and, therefore, shish kebab, is given by spicy herbs, spices and soy sauce, which additionally softens the fibers. Added onion, garlic, fresh herbs to the marinade will help give a special flavor.
• Pork barbecue in the oven is cooked in various ways. The classic option is to string pieces of pulp on skewers or wooden skewers. Pickled meat is fried in an oven in a pan, in a roasting pan or packed in a frying sleeve. Before you put the meat in the oven, you need to warm it up properly so that a crust forms immediately on the surface of the pieces, which will prevent the meat juice from flowing out.
• Often skewers are installed in a glass jar. With this method of roasting, the container is placed in a cold oven, after which the temperature is raised.
A classic recipe for pork kebab in the oven in a soya marinade on a baking sheet
Ingredients:
• a pound of pulp;
• two teaspoons of soy sauce;
• garlic - 4-5 small cloves;
• three heads of white onions;
• refined oil - 40 ml;
• spices and peppers.
Cooking method:
1. Cut the pulp washed in cold water in portions. For uniform frying, they should not be large, but do not grind. The desired size is no more than five centimeters in length and about three in width.
2. Chopped peeled onions into thin rings, squeeze the garlic cloves with a press or grate on a fine grater.
3. Transfer the pieces of pork into a large bowl, pour in the soy sauce. Add chopped garlic and onion rings. Season with reasonable spices, slightly salt and mix thoroughly, slightly crushing the onion with your hands. Place the pork bowl for three hours in the cold for marinating.
4. Soak the wooden skewers for half an hour in cold water. Turn on and preheat the oven to 180 degrees.
5. Pieces of pulp and onion string on prepared skewers and lay at a centimeter distance from each other in a roasting pan, pre-lubricated with vegetable oil.
6. Place the barbecue in a hot oven, setting the baking sheet on a medium level. After baking for half an hour, turn the skewers to the other side and bring to readiness for another half an hour.
Baked pork kebab recipe in the oven baked in the sleeve
Ingredients:
• kilogram of pork;
• three onion heads;
• a teaspoon of table vinegar;
• two tablespoons of oil;
• black pepper;
• sugar - a teaspoon;
• soy, dark sauce - 60 ml;
• spices "For the preparation of pork."
Cooking method:
1. Fold the chopped pieces into a bowl, add half the onion rings. Mash the onion slices slightly so that it becomes softer, mix it with meat and let stand for 10 minutes.
2. Season the pork with spices, add quite a bit of pepper, sugar and literally a pinch of salt. Pour in soy sauce and vegetable oil, a teaspoon of vinegar and mix well. Cover the bowl and chill for an hour.
3. Prepare the sleeve. Screw the bag tightly on one side and secure it by tying it with a tight thread. Put the whole portion of meat with onion in the sleeve and tie it tightly on the opposite side. Put the “package” with the kebab on a baking sheet, apply a few punctures for a free exit of steam. Place the bbq pan in a hot oven at about 200 degrees and bake for an hour.
A simple recipe for pork kebab in the oven in a pan
Ingredients:
• one and a half kilograms of pork neck or ham;
• 150 ml of apple cider vinegar;
• half a liter of water;
• 60 ml of oil;
• any dry wine, with an average "sourness" - 0.5 liters;
• bitter onions - 4 heads;
• ten peas of pepper;
• large leaves of parsley - 2 pcs.
Cooking method:
1. Cut the peeled onions in half rings, and the meat washed in cold water in small portioned portions. For uniform frying, they should be uniform in shape and size.
2. Season the meat in a bowl with freshly ground pepper. Add some salt and crumbled parsley, mix.
3. In a separate bowl, dilute the wine with water, pour oil with vinegar to it. Pour the prepared marinade into a bowl with pork and mix, slightly crushing the pieces with your hands, leave to infuse for two hours.
4. Take a deep thick-walled pan without a handle or any other suitable utensils. Put the marinated meat and onions in it and spread evenly throughout the bottom. Lay the pieces of pork without marinade on top, cover the container with a sheet of foil and put in the oven. A barbecue rack should be set at an average level.
5. Not earlier than an hour and a half later, remove the foil from the kebab and leave the kebab in the oven for another 10 minutes so that the pieces are browned.
Pork skewers in the oven on skewers (in a jar)
Ingredients per kilogram of meat:
• half a large lemon or one small;
• 250 gr. thinly sliced bacon;
• ground coriander - 1 tsp;
• spice mix "For pork";
• onions - 2 medium-sized heads;
• water - 120 ml.
Cooking method:
1. A piece of pulp washed with a cold stream of water, cut into portioned pieces of the same size.
2. Put the meat in a deep bowl and season with spices, pour freshly squeezed lemon juice, salt and stir. For flavor, add a little ground pepper.
3. Put thin half rings of onion, add water and, having mixed well, leave the pork to marinate for at least half an hour.
4. Take a three-liter jar. Rinse the container thoroughly in hot water and wipe dry with a towel. Put about a third of the pickled onions on the bottom of the jar, and string the rest on wooden skewers along with pieces of meat. Alternate sliced pork and onion with strips of bacon.
5. Place wooden skewers with meat in a jar, in an upright position. Place in no more than four, maximum five skewers, in one glass container.
6. Make a lid of foil, cover it with a filled jar and place the container in a cold oven on a wire rack.
7. Preheat the oven to a temperature of 180 degrees, and after half an hour raise the temperature to 250 degrees and continue cooking for another hour.
8. When the barbecue in the jar is ready, turn off the heat and slightly open the door, let the hot air come out. Do not get the container immediately, otherwise it will burst due to a sharp temperature drop.
Pork skewers in the oven on skewers
Ingredients for marinade per 1 kg of pork, lean flesh:
• five heads of onions;
• a kilogram of fresh tomatoes;
• 250 ml of Cabernet;
• two small cloves of garlic;
• fresh young dill.
Cooking method:
1. Rinse the pork and rinse thoroughly with a stream of water, cut into small pieces and beat slightly.
2. Put onion rings in a bowl for pickling, add salt and ground pepper and finely chopped garlic. Add red wine, put slices of pork, mix and leave to marinate for three hours.
3. Take the metal skewers. They should be so long that you can easily close the oven door.
4. Marinate the meat well mix in the marinade and string it pieces on skewers, alternating with onions. Try to plant the meat so that the lean side of the piece is in contact with the fat side of the next. You can alternate rings of fresh tomato or bell peppers.
5. Raise the air temperature in the oven to 230 degrees and place skewers in it. It is better to place them on a roasting pan with high sides or on a wire rack under which you must substitute a baking sheet so that fat flows into it.
6. Cooking barbecue can take from half an hour to 50 minutes. It all depends on the size of the pieces. All this time, every 8 minutes, you should turn the skewers over, and pour the meat with the remaining marinade.
Oven pork barbecue recipe with smoke
Ingredients:
• kilogram of pork collar;
• medium-sized onion heads and tomatoes - 3 pieces each;
• low-fat mayonnaise - 250 gr.;
• one lemon;
• freshly ground pepper.
Cooking method:
1. Stir the sliced pork into chopped onion rings, while lightly knead the onion and meat with your hands. Season the marinade with ground pepper, add lemon juice, fill with mayonnaise and stir. Put in the refrigerator, tightening the film for four hours.
2. Put a sheet of foil on a baking sheet, and a few coals on it. They can be purchased at any supermarket. Pour the coals with alcohol, one and a half teaspoons will be enough, and set fire.
3. After the coals have burned for about two minutes, cover them with a bowl to bring down the flame. Then quickly move the baking tray with embers into the oven preheated to 230 degrees, setting it to the lowest level, and at the middle level, place the skewers laid on the grill with barbecue.
4. When you string meat, alternate its pieces with rings of tomatoes and onions.
5. After about 25 minutes, turn the skewers over and continue cooking the skewers for about half an hour.
Oven pork kebab recipes - cooking tips and tricks
• Cooking kebab in the oven does not dry out if you take the pulp with a thin layer of fat. In this case, the pork slices will retain their juiciness.
• Together with the kebabs, place a bowl of water on the bottom of the oven. The liquid will evaporate and increase the humidity in the oven.
• When cooking kebabs in the oven on skewers, as well as on a fire, they must be periodically quickly turned over and pour on top with marinade or juice that has accumulated on the baking sheet.
