Cold pork kebab

[Marinade]

Cold pork kebab

Category: Cold meals and snacks

Ingredients
Pork tenderloin	0.5KG
Large onion	3 pcs
parsley, basil, cilantro	taste
Marinade
Freshly squeezed lemon juice	100 ml
Boiled water	70 ml
Balsamic vinegar	3 tablespoons
salt	2 tsp
Sugar	50 g
Refined vegetable oil	5 tbsp. spoons
ground black pepper, marjoram, dried. parsley	0.5 hours each spoons
chili flakes	~ 0.5 tsp

Cooking method

• Put the meat in boiling water, add onions, bay leaves, peppercorns, cook under a closed lid for 35 minutes from the moment of boiling, salt and cook for another 5-7 minutes.
• While the meat is cooling, it is necessary to prepare the marinade.
• We mix sugar, lemon juice, water, granulated sugar, balsamic vinegar, vegetable oil, spices. Beat until sugar and salt are dissolved.
• Cut the onion into rings or half rings. Cut the meat into round pieces, about 1 cm thick.
• Layer onion and meat in a pickling container. The first and last layers should be onion. Pour marinade over, cover with foil and refrigerate for at least 4 hours. During marinating, gently mix a couple of times. I cooked in the status container, so I did not stir, but simply turned the container from the bottom to the lid. And my appetizer marinated in this way for almost a day. Sprinkle the meat with chopped herbs and chili before serving. Stir again and serve.
• The author of the recipe, while cooking, said twenty times that the appetizer is delicious, it is swept off the table instantly.

• I have a slightly different opinion. It does not smell like barbecue, obviously there is not enough fried and fat. The marinade is delicious, the onions are crispy. I cannot say that it is not tasty at all, but also not ah. Recipe taken from LudaEasyCook Positive Cuisine

• 
• 

[Tanyush]

I have a slightly different opinion. Barbecue and does not smell

Tanyush, I also foolishly got caught on this recipe

According to the recipe, the author has little marinade, not enough for all the meat to cover it completely. The meat turns out to be boiled-unleavened, and remains so even after several days of pickling
Did not like

I saw this recipe, but under a different name - kebab salad, maybe it’s delicious for someone ..)) but I’d better fried pork, I don’t really like boiled pork too ..))))

I made the marinade twice as much, but that didn't make the meat juicier. invited her husband to fry after the first try, he said that we would finish it this way

To be honest, for the first time I see a recipe that is "scolded" right away, starting with the author)). I just cooked this "shish kebab" just recently according to a recipe from Lyuda's channel: we all really liked it. I even did it twice. The first time I decided that there was too much acid - I didn't add enough, but it turned out to be bland. Therefore, the second time - with a prescription. Only reduced sugar. I marinated in a bowl with small bottom (stewpan) and the meat was marinade covered completely. I don't like pork on the second day, but I really liked this dish. A kind of diet "kebab".

The meat turns out to be boiled-unleavened, and remains so even after several days of pickling

Indeed, after boiling the meat, only the sauce, on top, for taste can help him. Marinating heat-treated meat like grain to an elephant - it will not take anything into itself, and will not give anything out of itself ...

A kind of diet "kebab"

Shish kebab, it is also a shish kebab in Africa, if it is cooked correctly "like a shish kebab"

And it is desirable to "call things by their proper names" correctly, if it is just boiled meat, even if marinated, it means boiled meat. Moreover, for an amateur.And rightly so, boiled meat will not take anything into itself, even after a few days

It's still interesting to try. And if you eat pork first?

[Inna]

Honestly, for the first time I see a recipe that is "scolded" right away, starting with the author

Inna, but it's really not as good as it is presented by the link. I, too, had all the meat covered with marinade. But this did not become a kebab

And if you eat pork first?

Exactly! Supressed, it should turn out much better - all the juices will remain in it, and not go into the broth.
But still, even as an experiment, it's interesting. And photos!

Tanya, thanks! It may not be a kebab, but it looks very appetizing.

[cold]

And it is desirable to correctly "call things by their proper names"

But this is just a name cold meat appetizer). Simple, apparently, the taste and color ... For lovers of lean meat. By the way, whoever loves cilantro (as I love it) - put it, always fresh, be sure.
But suvid - yes, probably very, very much even will be.

I should try to make a marinade with soy sauce or some kind of tomato, add ketchup - perhaps it will be much more interesting

Inna, but he's really not as good as he is presented here

Spending a tenderloin on boiled meat is a luxury, to put it mildly.

I should try to make a marinade with soy sauce or some kind of tomato, add ketchup - perhaps it will be much more interesting

No marinade will help boiled meat. Only sauce, or mayonnaise!

But suvid - yes, probably very, very much even will be.

Will not be. The meat will "close" from the temperature, and it will also be useless to marinate it further ...

Whoa, and nobody scolds the authors and the recipe itself. It's just a shashlik - the Russian version of shish-kebab - after all, chopped fried meat, usually on a spit (skewers, etc.).

Whoa, and nobody scolds the authors and the recipe itself. It's just a shashlik - the Russian version of shish-kebab - after all, chopped fried meat, usually on a spit (skewers, etc.).

Well, this is already a tautology ... In all fairness, Luda Easy Cook calls it "Juicy meat appetizer with pickled onions". This is not an alternative to shish kebab, this is Cold Shish Kebab salad.

Spending a tenderloin on boiled meat is a luxury, to put it mildly. No marinade will help boiled meat.

Konstantin, pork tenderloin), and thanks to Miratorg, it is no longer a luxury with us. And there is no need to be sophisticated in any way: this dish is for lovers of natural-dietary, for lovers of fatter food - ham with boiled pork.
"I have not read it, but I condemn it?" And we cooked more than once, and we liked it. Especially the guests following the figures appreciated.

"Juicy meat appetizer with pickled onions" did not go as planned
I had to separate the meat from the rest, get it wet from the marinade, and fry it in butter, and add pickled onions to it and also fry it with the meat - it turned out to be a "shish kebab" and quickly finished the meat in this way - do not waste the good

[celfh]

And we cooked more than once, and we liked it. Especially the guests following the figures appreciated.

Well, thanks for the tip, so I'll try to do it!
celfh, thanks for sharing the recipe

Well this is already a tautology

- this is too much, not from here.
A juicy meat appetizer with pickled onions - much more interesting!
And the salad, yes, you can call it whatever the author wants.

And I like cold boiled pork. I need pork ribs. A hog is desirable.
Put bay leaf, black pepper and allspice, onion into the water. When the water boils, add the meat. Salt the water 10 minutes before readiness. Remove the finished meat from the water and cool in a sealed container. Cut cold meat along ribs. Can also be served on a festive table. You can eat it with tkemali, horseradish, mustard or ketchup. Forgive me for getting in with my recipe. I just felt hurt for the boiled pork. Tanyusha forgive generously.

[Gayane]

Tanyusha forgive generously.

All right! Gayane, we are discussing the recipe, I believe that this is generally a normal process on the culinary forum
And about the ribs ... you must admit, boiled fillet and rib meat are completely different meat! The fillet is already very lean and dry and its structure, in my opinion, is dense. And the meat around the ribs is more juicy, looser, better saturated with marinade. In short, ribs in any variant are tastier than fillets. I have a short relationship with the fillet - tormented, everything else is not mine

[celfh]

celfh, Tanya fillet makes excellent chops - medallions. And beat them off a little. You can eat French meat or beef stroganoffs. Or cut into small pieces and fry over high heat, stirring continuously. This meat is the most expensive and it is a pity for minced meat.

[Gayane]

Cut cold meat along ribs. Can also be served on a festive table. You can eat it with tkemali, horseradish, mustard or ketchup.

Gayane, this is just another song, I also love to eat cold boiled meat, with additives, sauces, and with fresh vegetables or from a can - super tasty

[Gayane]

This meat is the most expensive and it is a pity for minced meat.

Gayane, in no case for minced meat. Cut medallions, beat off thinly, stuff with mushrooms, fried with onions, wrap rolls, fry, pour in sauce and a little carcass. Basically so

[celfh]

celfh, such jellied meat is also tasty: add agar-agar to the strained broth, and pour it into not thickly chopped portions of boiled meat, like jellied tongue ...

Ate

And how to taste? Which turned out to be tastier - fried or just boiled

Roasted even a little juiciness appeared. The onions are delicious, but the cilantro, of course, turned black, but did not burn. Before frying, I tried the meat, nevertheless, it was marinated for almost a week, in my opinion unchanged, dry and fresh.

[dry and fresh]

I tried the meat, after all, it was marinated for almost a week, in my opinion, without changes, dry and fresh.

Tanyush, so I wrote about this at the beginning of the topic - the meat is completely bland, even after 5 days of pickling
To your health!

Oh, what a debate. I think that you cannot please everyone. Everyone has different tastes.
My husband and I really liked the meat. I do it very often. But my daughter did not like it.

To be fair, Luda Easy Cook calls it "Juicy meat appetizer with pickled onions". This is not an alternative to shish kebab, this is Cold Shish Kebab salad.

Yes Yes. I wanted to write the same way.