Pork Neck Shashlik

Pork neck shashlik is a mangal classic: the meat marinates overnight in vinegar-acidified water with honey, salt and rosemary, then grills over high heat. Pork neck with its streaks of fat is my favorite cut - the fat renders as it cooks, leaving the meat moderately rich, juicy and fragrant. I recommend it - enjoy!

Pork Neck Shashlik

Classic pork neck shashlik marinated with honey, vinegar and rosemary - moderately rich, juicy and full of flavor.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Marinating 8 hours hrs

Total Time 8 hours hrs 50 minutes mins

Servings: 8 servings

Course: Grill and BBQ

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 2 kg pork neck
• 2 cup water
• 3 tbsp vinegar
• 2 tbsp honey
• 3 tbsp salt
• rosemary sprigs

Method

 

1. Cut the meat into pieces and place in a pot. Pour in water acidified with vinegar, add the honey, salt and rosemary sprigs.
2. Mix well, cover and refrigerate overnight to marinate.
   
3. Thread the meat onto skewers and grill over strong heat on all sides, turning the skewer constantly, until juicy and fully cooked.
4. Serve piping hot. Enjoy!
   

Tips

• Meat: use fresh, farm-raised meat and always the neck cut - the streaks of fat keep the shashlik juicy.
• Heat: good shashlik needs strong, high heat.
• Grilling: keep turning the skewer so the meat browns evenly on all sides.