Mtsvadi with adjika (Georgian pork skewers)
Friends and family will love these tender pork skewers, cooked on the barbecue. Recipe and image courtesy of Asda, asda.com
Prep: 30 mins
Cook: 30 mins
Total: 1 hr
Serves: 4
Ingredients
- 150ml white wine vinegar
- 1 tsp sea salt
- 1-2 tsp freshly ground black pepper
- 800g Asda boneless pork shoulder joint, fatty rind removed, meat cut into 4cm pieces
- 1 red onion, thinly sliced
- 1 red pepper, roughly chopped
- 60g chillies, trimmed and halved
- 5 garlic cloves
- 3 tbsp olive oil
- 1 tsp ground coriander
- 1 pomegranate, seeds
- 1 medium red onion, sliced
- green salad leaves
Method
Step 1
Whisk together the vinegar, salt and pepper until the salt dissolves. Put the pork and thinly sliced onion in a baking dish and pour over the vinegar mix. Mix well, then press the pork down so it’s mostly submerged. Cover and chill for 3 hours, or overnight.
Step 2
For the adjika sauce, blitz the red pepper, chillies, garlic, olive oil and coriander in a food processor to a sauce consistency. Chill.
Step 3
Divide the pork onto 8 small or 4 long skewers (soak wooden ones in water for 30 minutes to prevent burning). Discard the onion.
Step 4
Pat the meat dry with kitchen paper and cook on the barbecue over a medium heat for 25-30 minutes, turning regularly, until cooked through.
Step 5
Serve the skewers scattered with the sliced medium red onion, pomegranate seeds and any juice, along with the adjika sauce.
