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  "path": "/news/recipes/166649-shashlik-onion-marinade-pork-recipe/",
  "publishedAt": "2026-05-06T18:26:00.000Z",
  "site": "https://english.pravda.ru",
  "tags": [
    "Recipes"
  ],
  "textContent": "Shashlik (pieces of meat, usually pork or chicken, on skewers roasted on open fire) in Russia is not just food — it is a complex technological process in which patience and the quality of the raw ingredients play the central role. The Kuban method of preparing pork neck differs from traditions of the Caucasus by emphasizing the natural fermentation of meat in onion juice, without the use of aggressive acids. There are no shortcuts with vinegar here; instead, conditions are created in which the fibers soften under pressure over the course of a full day. This approach ensures that even under intense heat from the coals, the meat retains its internal moisture.\nIngredients and Preparing the Gold Standard Pork Neck\n\nFor an authentic result, pork neck with a well-distributed layer of fat is required. Unlike meat cooked in a pan, where breading plays a role, shashlik protects itself through the Maillard reaction. Onions are used in a 1:1 ratio to the weight of the meat — this is critical for creating the correct marinating environment. The spices should remain basic: coriander and black pepper create the characteristic southern profile.\n\"Choose pork neck with evenly distributed streaks of fat. Ideally, they should resemble a marble pattern. This ensures that the fat will render and saturate the fibers from within,\" noted home cooking specialist Ekaterina Smirnova in an interview with Pravda.Ru.",
  "title": "The Science of Russian Shashlik: Why Onion Fermentation Beats Marinades"
}