Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.0 kilogram of cubed boneless pork shoulder with 6 minced garlic cloves, 1 large thinly sliced red onion, 2 teaspoons ground coriander, 1 teaspoon dried fenugreek leaves, 3 crushed whole star anise pods, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, and 0.25 cup olive oil.

2. 2

   Mix thoroughly to coat all the pork, then cover and refrigerate for at least 4 hours, or preferably overnight.

3. 3

   Prepare a charcoal grill for direct, high heat cooking, allowing the coals to become fully ash-covered and glowing hot for about 30 minutes, ensuring an even heat distribution.

4. 4

   Thread the marinated pork cubes onto metal skewers, leaving a small space between each piece to ensure even cooking, carefully shaking off any excess marinade ingredients.

5. 5

   In a small saucepan, combine 1.0 cup pomegranate juice, 2.0 tablespoons pomegranate molasses, and 1.0 tablespoon adjika, bringing the mixture to a simmer over medium heat for 5-7 minutes until it slightly thickens into a glaze.

6. 6

   Place the skewered pork directly over the hot coals, turning frequently to achieve an even char on all sides, cooking for 15-20 minutes in total.

7. 7

   During the last 5-7 minutes of cooking, baste the pork skewers generously with the prepared pomegranate-adjika glaze, continuing to turn them until the glaze is caramelized and sticky, and the internal temperature of the pork reaches 145°F (63°C).

8. 8

   Remove the fire-roasted pork mtsvadi from the grill, transfer them to a platter, loosely tent with foil, and allow them to rest for 5-10 minutes before serving, garnished with 0.25 cup chopped fresh parsley.