Tomato-Marinated Pork Skewers
Tomato juice gives pork what neither vinegar nor sparkling water can: colour, and a mild sweet-sour note that suits the meat. Tomato acid is gentle, so the pork can sit overnight quite safely. One thing matters — buy unsalted juice, or it will draw moisture out of the meat during the very hours that were meant to tenderise it.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 7 h
- Total
- 7 h 40 min
- Servings
- 6
- Level
- Easy
- Per serving
- 565 kcal
Ingredients
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What to use instead
Use 400 g of passata let down with a cup of water instead of juice.
Makes: 6 skewers
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cut the meat
Cut the neck into 5 cm cubes — big enough to take on colour from the juice without drying over the fire.
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Step 2: Prepare the onion
Slice three onions into half-rings and squeeze them so they release their juice. Keep the fourth for the skewers.
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Step 3: Mix the marinade
Add the onion, crushed garlic, paprika, coriander and pepper to the meat, pour over the tomato juice and mix.
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Step 4: Marinate overnight
Cover and refrigerate for 7 hours or overnight — tomato acid is mild and won't damage the texture.
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Step 5: Salt
Salt the meat 40 minutes before grilling. Salt added to the juice the night before would have dried the skewers out.
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Step 6: Wipe the cubes
Before threading, blot the excess juice off with paper towel: thick tomato burns black over coals.
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Step 7: Grill
Over ashed coals for 18–20 minutes, turning every 3 minutes. The colour darkens quickly, so go by time rather than looks.
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Step 8: Serve
Rest under foil for 5 minutes and scatter with dill.
Tips & variations
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Tip
Juice with pulp leaves a thick coating that burns. Strained juice, or juice let down with a quarter water, works better.
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Variation
A spoon of ajika or smoked pepper paste turns the marinade sharper, almost Balkan.
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Swap
Use 400 g of passata let down with a cup of water instead of juice.
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Storage
Marinated meat keeps up to two days in the fridge.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 565 kcal | 3,390 kcal |
| Protein | 41 g | 246 g |
| Fat | 41 g | 246 g |
| Carbohydrates | 9 g | 54 g |
Approximate values calculated from standard ingredient data.
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