Barbecued Pork with Pomegranate Juice And Ajika
Barbecued Pork with Pomegranate Juice andAjika
Posted by georgianrecipes on 2015/04/13 Leave a Comment
Barbecued meat could be very well-liked in Georgia each as a household meal and in addition at feasts and celebrations. Pork is the preferred meat, adopted by rooster. On this recipe we present put together a pomegranate juice and ajika marinade for barbecued pork.Ajika (Georgian:?????)is a scorching, spicy paste used to taste meat and fish dishes primarily in Samegrelo and Abkhazia. It’s made with scorching purple peppers, garlic, herbs and spices.
elements: 1.2 kilos of pork, 1 white onion, 1 purple onion, 5 tbs of vinegar, 1 medium sized pomegranate, 2 bay leaves, 1 tbs of ajika (see recipe right here), and salt (amount dependent upon private preference).
Preparation: Minimize the meat into cubes and add to a bowl.Slice and add 1 whiteonion. Add 1tbs of ajika, 5tbs of vinegar, half the juice from one pomegranate, 2bay leaves, and salt.
Mix the ingredients.Coverthe bowl and refrigerate in a single day (for at the very least four hours).
When able to barbecue, take away the marinated pork from therefrigerator and thread the person items onto skewers (Georgian:???????). Sprinkle the meat on all sides with coarse salt.
Make certain the barbecue shouldn’t be too scorching. The softened, marinated meat will prepare dinner quitequickly and the skewers will must be turned incessantly to make sure the meat cooksevenly.
In Georgia, a chunk of bread (shotis puri) is used to take away the meat from the skewers. The bread absorbs among the meat juices and is eaten with the meat.
Slice the onion and take away the seeds from the pomegranate.
Serving: Garnish the meat with pomegranate seeds and sliced purple onion.
Enjoy your barbecued Pork with Pomegranate Juice and Ajika!
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