Pan-Seared Pork Shish Kebab

Cooking method

1. Step 1:

   

   How do you make pork shish kebab in a pan? It's easy! First, gather all the ingredients from the list. Use boneless pork, and pick the fat content to suit your taste. Neck (collar), shoulder, or ham all work well. I used pork neck here. Besides plain white vinegar (the strength doesn't matter much), apple cider or wine vinegar work too. Red wine vinegar gives an especially good result.

2. Step 2:

   

   Rinse the pork neck, pat it dry, and cut it into serving-size pieces.

3. Step 3:

   

   Peel the onion and cut it into cubes.

4. Step 4:

   

   Blend the onion into a smooth puree. An immersion (stick) blender works best here, since a single onion is hard to puree in a standard countertop blender, it just breaks into little bits that stick to the sides of the jar.

5. Step 5:

   

   Grind the cumin and peppercorns in a spice mill. Feel free to add other spices to taste. Khmeli-suneli (a Georgian herb blend), paprika, and ground coriander all work nicely.

6. Step 6:

   

   In a bowl, combine the pork, onion puree, vinegar, vegetable oil, ground pepper, and cumin. Season with a little salt, but don't overdo it, or the meat will release too much juice. Pour in the cold drinking water and mix everything together well with your hands.

7. Step 7:

   

   Cover the bowl of meat with plastic wrap and refrigerate overnight. If you're short on time, 3 to 4 hours of marinating will do.

8. Step 8:

   

   Heat the vegetable oil in a frying pan over medium-high heat. Add the pieces of pork and sear on all sides until cooked through and golden brown. Season the pork with a little more salt as it cooks.

9. Step 9:

   

   The kebab is ready. Serve it with a fresh vegetable salad. Enjoy!