Shish kebab pork in beer

Pork neck (very tender meat, perfect for both pilaf and shish kebab) Ingredients:

• Pork neck - 2 Kilogram
• Onions - 2-3 pieces
• Beer light - 0,5 Liters
• Garlic - 2-3 teeth
• Bay leaf - 2-3 pieces
• Spicy herbs - - To taste (tarragon, oregano, rosemary, etc.)
• Salt - - To taste

Instructions

Pork neck (very tender meat, perfectly suitable for both pilaf and shish kebab) should be thoroughly washed under running water, slightly dried with napkins and cut into small pieces, approximately 3.5 x 3.5 cm. Place in a saucepan. Onion and clean or grate or grind in a blender. The juicier the onion, the better. Put onions in a pan with meat, add spices, chopped garlic, pour beer and mix well. Close the lid and in the cold for 5 hours at least. Ideally - at night. Before the attachment to the skewers, at least an hour to keep the pan warm. Then mix the contents, each try to get rid of onion gruel (it can burn and char in the pork fat) and thread on the skewers or put on the grate. Salt and bake, periodically turning the skewers around its axis and watering the meat with the same beer (unless, of course, it had not yet been drunk while marinating meat). Is with greens, fresh bread and a shish kebab sauce, to wash down with beer or wine, rumble, chomp, lick fingers and ask for supplements! ;)

Servings: 5-7