Pork Khorovats
Ingredients
- 1 kgPork shoulder blade (cut into large cubes)
- 3 pcYellow onion (thinly sliced)
- 100 mlRed wine (for the marinade)
- 1 tbspSweet paprika
- 1 tbspGray sea salt
- 1 tspBlack pepper ground
- 1 pcBasil (fresh bunch for serving)
- 1 tbspSumac
Method
Fleshy, marbled pork cubes charred by the flame, featuring a dark crust and a center that releases juices at the first bite. The scent of embers mingles with macerated onions and black pepper.
- 1
Cut the pork shoulder into regular cubes of about 4 to 5 cm. Keep the fat, as it will nourish the meat during cooking over the embers.
- 2
In a large dish, massage the meat with salt, black pepper, paprika, and sumac. Add the sliced onions, squeezing them between your hands to release their juice. Pour in the red wine. The meat should be well coated, almost glossy.
- 3
Let it rest for at least 4 hours, ideally overnight. The pork fibers will tenderize in contact with the acidity of the onion and wine.
- 4
Thread the pieces onto metal skewers. Place them over hot embers. Turn regularly: the fat should sizzle and the surface should take on a deep mahogany color without burning.
Frequently asked questions
How do you get this dish right?
- Do not crowd the meat on the skewer; hot air must circulate to sear every side.
- If flames flare up from the fat, throw a pinch of salt or a splash of water to extinguish them instantly.
How long does this dish keep?
Keeps for 2 days in the refrigerator. To reheat, flash-fry in a pan with a splash of water to maintain moisture.
