The Drunken Boar Recipe. Cooking Meat on Fire.

Today I decided to distract myself from the topic of lasers and cook this weekend meat on charcoal, otherwise - barbecue. While buying groceries, I thought, "why not share the recipe?"
So, I present a recipe for cooking meat on the grill under the author's name "drunken boar"

Взаимодействие с другими людьми

To prepare meat, we need: pork loin - 1 kg., Onions - 200 g., Beer - 150 ml., A mixture of spices for meat - 40 g., Salt - 25 g., Sugar - 30 g., Ground paprika - 30 gr., Sweet pepper - 40 gr., Cumin (cumin) - 10 gr., Black pepper - 10 gr., Coriander - 10 gr.

Rinse the meat and cut into cubes (the optimal size is 5 * 5 * 5 cm, for better marinating and baking)

Cut the onion into half rings and add to the meat (onion juice contains sulfur oxide, when it hits the surface of the meat, sulfuric acid is formed, which even in a small amount softens muscle fibers) Next, add spices to the meat (pepper, coriander and cumin should first be crushed or grinded), salt and sugar (the sugar in the marinade gets on the cut of muscle fibers. When baked, it caramelizes and closes the pores, which prevents the meat from drying out and leaves it juicy. Next, add finely chopped bell peppers to the meat. Very little is required, since it is needed only for aroma. The last ingredient is beer. It is best to use live fermented beer. This ingredient allows the meat to absorb the aroma and flavor of all the spices we have added to the marinade. It is recommended to mix the meat well and keep in the marinade for at least 5 hours.

Prepare a brazier or grill.

It is necessary to maintain a high temperature. The intense heat allows the meat to instantly crust over and prevent the juice from flowing out. Cooking time is 15-20 minutes. It is necessary to turn the meat periodically (it will burn a little in any case, since sugar has been added to the marinade. This is not scary.) Meat's readiness is best communicated by its smell. I wish you bon appetite to everyone who decides to try this recipe.