Vinegar šašlõkk

Original recipe in Estonian here 

1kg pork shoulder, cut up into roughly equal-sized chunks (4x4x1.5cm is the recommendation from the original recipe)

112 ml 8% vinegar (or 30 ml 30% vinegar - you should have 9ml of acetic acid, if I calculated correctly. You can do the conversions based on that volume, depending on the concentration of your vinegar)

4-5 large onions, cut into thin rings

2-3 cloves garlic, minced

2 tsp salt

1 tsp pepper

1 tsp sugar

Add everything into the same bowl. Mix and massage the vinegar into the meat for around 15 minutes, then leave to marinade in fridge overnight. 

Thread meat and onions onto skewers, cook on the braai, and enjoy.