Pork skewers prepared mtsvadi-style, grilled over glowing coals then glazed with a tart tkemali plum sauce. The twist adds grilled shiitakes and dried tangerine zest for a smoky, fruity, and very summery depth.
Ingredients
- 900 g boneless pork shoulder
- 2 pieces yellow onions
- 15 cl dry white wine
- 2 tbsp apple cider vinegar
- 3 tbsp sunflower oil
- 2 tsp coriander seeds
- 1 tsp smoked paprika
- 10 g fine salt
- 1 tsp ground black pepper
- 500 g ripe red plums
- 2 cloves garlic
- 1 piece fresh red chili
- 1 tbsp brown sugar
- 1 slice dried tangerine peel
- 1 bunch fresh cilantro
- 4 sprigs fresh dill
- 6 leaves fresh mint
- 250 g fresh shiitake mushrooms
- 1 bunch scallions
- 300 ml tkemali plum sauce
Method
- Cut the pork shoulder into large, even cubes, then massage it with grated onion, white wine, vinegar, oil, crushed coriander, smoked paprika, salt, and pepper; let marinate in the fridge until the meat smells of sweet onion and toasted spices.
- Prepare the tkemali: stew the pitted plums on the side of the grill or in a saucepan until the skin wrinkles and the juice turns deep red, then blend with garlic, chili, herbs, brown sugar, vinegar, and dried tangerine peel.
- Return the sauce to a gentle simmer to reduce until it coats the spoon; it must remain distinctly tart, not sweet like jam.
- Fire up the grill with a zone of glowing direct coals and an indirect zone without charcoal underneath; you should only be able to hold your hand briefly over the direct fire and longer on the indirect side.
- Thread the drained pork onto skewers, keeping the pieces snug without compressing them; brush the shiitakes and scallions with a light coat of oil, then salt lightly.
- Sear the skewers over direct coals, turning them as soon as the edges brown and the fat begins to sizzle; look for a spotted crust, not black charring.
- Move the skewers to indirect heat, covered if possible, until the meat is firm but still juicy to the touch and the juices run clear.
- Grill the shiitakes and scallions over direct coals until marked, supple, and smoky, then keep them warm on the indirect zone.
- Briefly glaze the skewers with a little tkemali away from the flames, just enough to make them glossy; serve with the remaining sauce, grilled shiitakes, scallions, and chopped fresh herbs.
Nutrition
Per serving
- Energy
- 729.7 kcal
- Protein
- 44.83 g
- Carbohydrate
- 32.5 g
- Fat
- 44.12 g
- Fibre
- 8.65 g
- Calcium
- 39.6 mg
- Iron
- 1.28 mg
- Magnesium
- 19.22 mg
