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How to make pork kazan-kebab

Published: 07-Feb-2013 (22:26); Viewed: 626; Difficulty: 2 out of 10

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How to make pork kazan-kebab
The only way to make kebab at home, without grill, or barbecue is to make it in heavy casting iron casserole or in kazan. In this recipe, I will show, how to make pork kazan-kebab at home. It is possible to cook this dish not only from the pork, but from any available meat, pork, lamb or beef. For one normal portion, use about 2 small to medium potatoes and about 300 gm of meat.

step-by-step instructions

  1. Ingredients for 2 portion meal.
    • Pork meat, 600 gm. Use loin steaks or pork chops, but in any case, choose meat with some fat bits.
    • 4 small to medium potatoes.
    • One medium onion.
    • Spices
      • Zeera (cumin seeds), 1 tsp.
      • Black or mixed peppercorns, ½ tsp.
      • Sumach, ½ tsp.
      • Cayenne pepper powder ¼ tsp.
    • Salt to taste (1½ tsp approximately)

  2. Chop meat into a 2cm cubes, which is not very easy to do with thin steaks. Take off part of the side fat – this fat will be used for cooking.

  3. Grate onion. Ideally, we need to use only onion juice, but grated onion will do the job as well.

  4. Mix meat cubes with grated onion, ground spices and salt to taste. Marinate at room temperature about 1 hour.

  5. Peel the potatoes and make few not very deep cuts on the potatoes. Salt potatoes.

  6. Preheat kazan to about 150 degrees (the drop of water should evaporates immediately). Place slices of fat to the bottom of the the cooking bowl.

  7. Place potatoes on top of the fat slices.

  8. Remove excessive onion from the meat cubes. Stick meat cubes to the walls of the cooking pot. If the walls are hot enough, the meat will stick to the walls immediately.

  9. Cover cooking pot with very tight large lid. I do prefer to use large heat-resistant glass-bowl. Cook 20 – 30 minutes at medium heat, until all water evaporates. Remove the lid and carefully stir meat in the cooking pot and cook at low temperature for about 5-10 minutes more.

  10. Serve pork kazan-kebab with quickly pickled onion.



tips and tricks

  • If you do not have proper casting iron kazan, you can use Dutch oven, or casserole.
  • Do not use enamelled casserole.
  • In the meat stick to the walls, add 1 tbsp of water and keep under the lid for few seconds.
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by: Librarian
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tags: easy recipes; kazan; pork; restaurant recipes; uzbekistan cousine

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