Try to cook a shish kebab in a sous vide. With cooking using the sous vide method the meat remains tender and juicy. It can be stored in a vacuum bag in the refrigerator for up to 2 weeks. With a sous vide, you can always be ready for an outside picnic with those aromatic kebabs.
There are 2 marinades to choose from, try both of them and then choose the one you like more.
Ingredients
Serves: –+
- Pork neck 1.5 kg
- Onions 2 pcs
- Salt, pepper
- Marinade 1:
- Mayonnaise 1 tbsp
- Water ½ cup
- Vinegar 6% 3 tbsp
- Marinade 2:
- Dry white wine ½ cup
- Lemon juice 2 tbsp
Method
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Cut the pork into portions, season with salt and pepper to taste and marinate for 2 hours.
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Peel the pieces of meat from onions and remains of marinade, then put in a bag and vacuum.
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Cook in sous vide for 2 hours at 70 degrees.
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After the cooking time is up, remove the meat from the bag, place it on a skewer and fry it on the grill on overly heated charcoal until meat is crusted on all sides.
