Pork kebab in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Lay out the meat, inspect it and select the desired part. We will clean everything from excess, and this is not only bones, but also films, skin, veins, in a word, everything that will not allow the barbecue to become soft and tender. Fat, if you want, you can not remove.

2. Step 2:

   

   There are different opinions – to wash or not to wash meat. Wash. But then it is important to let it dry from moisture and cut into small pieces.

3. Step 3:

   

   As a rule, onions are supposed to go with pork. You can cut it into slices – so that they are not more than slices of meat, otherwise the onion will burn and the meat will not be fried. I decided to take Bulgarian pepper. It has an incomparable taste, and color. All this only decorated my kebabs. Cut the pepper into small squares, according to the size of the meat.

4. Step 4:

   

   To make the shish kebab tastier, you need to prepare a marinade for it. There are a lot of recipes for cooking marinade for shish kebab. Including vinegar, lemon, etc. But once I got tough meat at the exit, I almost gave up vinegar forever. After all, there is a more gentle remedy. I rolled the meat in dry spices and salt, and then sprinkled with butter and soy sauce. We do everything to taste.

5. Step 5:

   

   If you have time and no one is hanging over you" with requests to do everything as soon as possible, send the meat to stand in the refrigerator for half an hour. I often cook 10 minutes after pickling, alternately stringing meat and pepper (in your case, onions) on wooden skewers.

7. Step 6:

   

   Drop a little bit of oil into the bowl. Turn on the multivarok to the "frying" mode (or baking, if there is no such option). We set the time to 30 minutes. But during frying, you will see that the meat is cooked earlier.

8. Step 7:

   

   Fry the kebabs, turning from one side to the other, until cooked. You do not need to close the lid, otherwise you will get not a barbecue, but stewed meat.

9. Step 8:

   

   To surprise the kebabs even more, prepare the sauce. It is easily prepared separately or in a multivarok. While the kebabs are being fried, you can separately bring the tangerine juice to a boil, add butter to it, and evaporate over low heat. Dilute the starch in water, pour it into the juice and mix. I quickly did it in the bowl of the slow cooker, taking out the kebabs.

10. Step 9:

    

    Then cook the meat in the sauce for just a few minutes or just pour it when serving. Yummy incredible!