Oven-Baked Pork Neck Shashlik
Pork provides complete protein, zinc, and B vitamins, while paprika and oregano add a smoky, savory aroma. The large cubes marinate before a quick oven roast and grill, then rest briefly to stay juicy.
Cut the pork (750 g) into steaks 2.5–3 cm thick, then cut each steak into cubes about 3 cm across. Grate the onion (50 g). Combine smoked paprika (1 g), paprika (1 g), gochugaru chili flakes (0.5 g), garlic powder (1.5 g), oregano (1 g), table salt (6 g), and black pepper (2 g).
Season the meat with the salt, add the grated onion and spice mixture, and toss well. Leave for 30 minutes at room temperature. Pour in the olive oil (30 g) and mix again. Marinate the pork in the refrigerator for at least 1 hour.
Thread 5–6 cubes onto each skewer, leaving a small gap between pieces. Heat the oven to 190 °C with convection; set a rack over a lined tray and arrange the skewers with space between them.
Roast for 10 minutes, turning once halfway through. Switch to the 240 °C top grill and continue grilling for about 8 minutes, turning the skewers once halfway through this stage, until the pork reaches 63 °C internally. Remove the meat and rest it for at least 3 minutes.
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