Serving suggestion. Nutrition is approximate.
Equipment
- Bowl
- metal skewers
- outdoor grill
- tongs and thermometer.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use pork shoulder with good marbling instead of collar; trim tough connective tissue.
Make it work
- Onion supplies flavor and moisture; excess vinegar can make the outside harsh.
Prep 25 min · Cook 20 min · Waiting 485 min
Serves 4 / Prep 25 min / Marinate 4-8 h / Grill 15-20 min / Rest 5 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 900 g / 31.8 oz Boneless pork neck or collar
- 300 g / 10.6 oz Onion, thinly sliced
- 15 ml / 0.5 US fl oz Sunflower oil
- 20 ml / 0.7 US fl oz Apple cider vinegar, 5% acidity
- 40 ml / 1.4 US fl oz Water
- 9 g / 0.3 oz Fine salt
- 1 tsp / about 1.8 g Black pepper
- 1/2 tsp / about 0.9 g Ground coriander seed
Step-by-step method
- Cut evenly sized meat
Trim only thick tough seams, retaining marbling. Cut pork into 3 cm / 1 1/4 inch cubes of similar size. Use collar or neck rather than lean tenderloin for this picnic-style skewer. - Marinate chilled
Squeeze onion with salt until juicy, then mix with oil, vinegar, water, pepper and coriander. Coat pork thoroughly, cover and refrigerate 4-8 hours at 4 C / 40 F or colder. Acid adds flavor; it does not make raw meat safe. - Prepare a two-zone fire
Use an outdoor charcoal or gas grill. Let charcoal become ash-covered embers without flames and leave a cooler zone beside the cooking area. Clean the grate and keep a clean cooked-food plate and thermometer ready. Never use charcoal indoors. - Thread without packing
Lift pork from marinade and remove clinging onion that would scorch. Thread onto four to six metal skewers with tiny gaps. Discard used marinade; do not use it as a finishing sauce or brush it onto cooked pork. - Grill and turn
Cook over medium-high steady embers 15-20 minutes, turning to color all sides. Move to the cooler zone if fat causes flare-ups. Probe a thick cube from the side without touching the skewer: whole pork must reach at least 63 C / 145 F. - Rest before serving
Transfer to a clean plate and rest at least 3 minutes, preferably 5. Remove from hot skewers carefully. Serve promptly with separately prepared sides, keeping raw-meat utensils away from finished food.
Cook’s notes
Onion supplies flavor and moisture; excess vinegar can make the outside harsh.
Storage & reheating
- Refrigerate within 2 hours (1 hour above 32 C / 90 F) in a shallow covered container at 4 C / 40 F or colder. Use within 3 days.
Allergens
No common major allergens in the listed base ingredients. Check labels on packaged ingredients and any substitutes.
Approximate nutrition
Per serving: 550 kcal · Protein 39 g · Carbohydrates 1 g · Fat 42 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
