Pork Neck Shashlik in Onion and Vinegar Marinade

What you need

• 2 kg (4.4 lb) boneless pork neck, or pork shoulder, with some fat left on
• 5 medium onions
• 1 tbsp salt
• 1 tsp black pepper, freshly ground
• 1 tsp ground coriander
• 3 bay leaves, crumbled
• 3 tbsp white vinegar, 9%
• 100 ml (scant 1/2 cup) cold water

Method

Restated from the original video

1. 1

   Rinse the pork, pat it dry with paper towels and cut it into chunks of 4-5 cm (1 1/2-2 in), keeping the fat on.

2. 2

   Slice the onions into thin rings.

3. 3

   In a large glass or ceramic bowl, toss the pork with the salt, black pepper, coriander and bay leaves.

4. 4

   Add the onions and squeeze everything together with your hands until the onions start to release their juice.

5. 5

   Stir the vinegar into the water, pour it over the meat and mix well.

6. 6

   Cover and refrigerate for 6-8 hours, turning the meat once or twice.

7. 7

   Light the charcoal and wait until the coals glow evenly under grey ash with no flames, 30-40 min.

8. 8

   Thread the pork onto metal skewers so the pieces sit close together. Discard the marinade and the onions from it.

9. 9

   Grill 10-15 cm (4-6 in) above the coals, turning every 2-3 min, until browned all over, 20-25 min. Put out any flare-ups with a sprinkle of water.

10. 10

    Check a thick piece: it is ready at 63 °C (145 °F) inside, with clear juices.

11. 11

    Rest the skewers off the heat for 5 min before serving.

Imported from povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.