Pork Shashlik

About this dish

Shashlik came to Ukraine from the Caucasus and Central Asia and became the signature of a weekend outing, cooked outdoors over wood coals. The Ukrainian version is usually pork, marinated with nothing more than plenty of onion and a splash of vinegar or mineral water. The marinade's only job is to tenderise and perfume the meat; the fire does the rest.

• Gluten-free
• Lactose-free
• Not vegetarian because of Pork shoulder

• 1000gPork shoulder
• 3mediumOnion
• 2tspFine sea salt
• 1tspGround black pepper
• 2tbspWhite wine vinegar
• 1mediumRed onion

Instructions

1. 1

   Cut the pork shoulder into 4 cm cubes, keeping some fat on each, and slice 2 of the onions into thin rings.

   15 min

   Tip: Do not trim the fat. It bastes the meat as it melts and keeps the skewers from drying out.

2. 2

   Squeeze the onion rings with the salt and pepper until they release their juice, then toss with the meat and vinegar and marinate in the fridge for at least 4 hours or overnight.

   240 min

   Tip: Squeezing the onion releases its enzymes and juice, which tenderise the pork. Add salt only in the marinade of a few hours, not for days, so the meat does not turn dry.

3. 3

   Thread the meat onto skewers, pressing the pieces snugly together and discarding the onion.

   10 min

   Tip: Leave no gaps between pieces, but do not crush them. Tightly packed meat stays juicy, loose meat dries out at the edges.

4. 4

   Grill over hot, ash-covered embers for 15 to 20 minutes, turning every few minutes, until browned outside and no pink remains inside.

   20 min

   Tip: Cook over embers, not flames. Flames burn the surface before the middle cooks, and a spray bottle of water calms flare-ups from the fat.

5. 5

   Rest the skewers for 5 minutes and serve with the remaining onion sliced thin and the red onion in rings.

   5 min

   Tip: Resting lets the juices settle back into the meat instead of running out on the first bite.