Pork Neck Shashlik on Charcoal
Pork neck has enough fat and collagen to keep shashlik juicy without a sweet marinade. Onion, salt, and pepper give a clean meat flavor, while charcoal cooking keeps the recipe suitable for keto without extra additives.
Cut pork neck (1 kg) across the grain into pieces about 5×6 cm. Slice onion (250 g) into rings and lightly crush black pepper (3 g).
Sprinkle part of the sea salt (15 g), pepper, and onion over the bottom of a container. Add a layer of meat, repeat the layers, press down firmly, and refrigerate for 3-4 hours.
Thread the meat onto skewers and cook over fully burned-down charcoal for about 20 minutes. Hold the shashlik for 3 minutes on each side first, then turn every 1-2 minutes; avoid open flames, and make sure the center reaches at least 70°C.
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