Barbecue in an aerogrill of pork

No barbecue? It doesn't matter! Delicious barbecue is provided! For the townspeople, an aerogrill is a real salvation when there is no time to get out into nature. Shish kebab in an aerogrill is significantly different from what is baked in the oven, and for the better. Perhaps the only thing he lacks is the smell of smoke.

UnicornSteak

The author of the recipe

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Composition / ingredients

servings:

Pork leg

500

Onion

Hop-suneli

to taste

Herb mixture (Barbecue seasoning)

to taste

Salt

to taste

Bay leaf

Mineral water (Carbonated)

Sunflower oil (For greasing the grate)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 6 g

Fats 50 % 7 g

Carbohydrates 7 % 1 g

84 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
How to make a barbecue in an aerogrill of pork? Any boneless pork pulp suitable for baking or frying is suitable for cooking this dish. Wash the meat under running water and cut into portions. The pieces for the barbecue in the aerogrill should be a little smaller than for the barbecue on the grill, so that it has time to reach readiness.
Step 2:
Put the pork in a bowl. Peel the onion from the husk and cut into rings. I can't imagine a barbecue without onions in a marinade. But, of course, if you don't like it, then just don't add it!
Step 3:
Add your favorite spices and seasonings suitable for barbecue, except salt! She's at the very end, before the roast. I use hops-suneli, bay leaf and ready-made seasoning for shish kebab. Be careful with ready-made seasonings: they often have salt in their composition and there is a great risk, in the future, to over-salt the dish.
Step 4:
Mix the meat and spices, as if slightly kneading the pieces of pork with your hands. It is better to do this in disposable gloves.
Step 5:
Fill the barbecue with sparkling mineral water so that all the pieces are in the water.
Step 6:
Place a small flat plate directly on the meat and place a heavy weight on top. In this form, the kebab should stand in the refrigerator for at least two hours. In general, the longer it is marinated, the tastier it will turn out. I usually marinate the meat in the morning, and by the evening it is ready for frying.
Step 7:
Salt the shish kebab and put the meat on special metal skewers included with your aerogrill. Place them on a medium grate greased with sunflower oil. Onions can also be used if you like them. Fry the shish kebab at a temperature of 205 degrees on an average blowout for 20 minutes . After 10 minutes, turn the kebab over with tongs. I have never used wooden skewers for aerogrill. But if you soak them in water (so as not to burn), then you can try.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Cooking time and parameters such as temperature and blowing may vary greatly from different manufacturers of aerogrills. Focus on your device, as well as on the appearance of the barbecue: it should be well browned, not burn and not become dry.

Serve the kebab with fresh vegetables and tomato sauce.

Bon appetit!

In addition to pork, any other meat can be used in this dish. Keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. For example, beef is cooked longer than pork, and chicken fillet or turkey is less.

Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.