Delicious pork kebab with vinegar, which you can always cook at a picnic.
Pork neck 500 g
Onion 1 pc
Apple cider vinegar 3 tbsp l.
Red wine 4 tbsp. l.
Salt to taste
Ground black pepper to taste
Greens and vegetables for serving
Cut the pork into large cubes and pickle in a mixture of apple cider vinegar, red wine and onion, chopped into half rings. Season with salt and pepper to taste. Leave it overnight.
Put the meat on skewers.
Fry over charcoal, avoiding flames.
When serving, garnish with herbs and vegetables.