May BBQ

The long May weekend in Russia is a traditional occasion for outdoor recreation and BBQ with friends, so we decided not to break it and cook something special. On Thursday night we bought 4 kilos of pork at the butcher shop, 1 kilo of tomatoes and the same amount of onions and decided to try a long marinade.

We cut the meat into medium slices, shredded the tomatoes and onions very finely, and, having peppered, salted and stirred them, we sent them to marinate in the cold for the next 24 hours. Every 5-6 hours I stirred the meat so that the juice of tomatoes and onions was absorbed into the meat as evenly as possible.

Saturday morning at the cottage there was a huge fire - quite a lot of meat, so we needed a very good heat, but the main beauty of the long marinade - this BBQ cooks very quickly. Literally three minutes on each side, plus another minute to ensure that the meat does not lose juiciness. If you keep it longer - there is a risk of overdrying.

While the meat was roasting, our girls sliced sweet peppers, and generously sprinkled them with garlic, and finished with the meat on the remaining heat and on the same grill (on which there was fat from the meat) roasted it.

It was unreal delicious and the fatty meat went especially well with a spicy sauce of pears and habanero peppers. Sweetness and spice harmoniously complemented the taste that went perfectly with fresh Armenian pita.

Have a great day and enjoy your appetite :)