Pork Khorovats

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 724
• Protein: 52 g
• Carbs: 13 g
• Fat: 51 g

Ingredients

• 1 kg Pork shoulder blade ( cut into large cubes )
• 3 piece Yellow onion ( thinly sliced )
• 100 ml Red wine ( for the marinade )
• 1 tbsp Sweet paprika
• 1 tbsp Gray sea salt
• 1 tsp Black pepper ground
• 1 piece Basil optional ( fresh bunch for serving )
• 1 tbsp Sumac

Instructions

1. Meat preparation

   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. Dry marinade

   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. Chilling

   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. Skewering and cooking

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. To reheat, flash-fry in a pan with a splash of water to maintain moisture.