Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 kilograms of cubed pork shoulder with 1 large thinly sliced red onion, 3 bay leaves, 1 tablespoon of black peppercorns, and 2 teaspoons of salt, then mix thoroughly and refrigerate for at least 2 hours to marinate.

2. 2

   For the glaze, blend 6 minced black garlic cloves, 2 pureed medium cooked beets, 2 tablespoons of honey, and 1 tablespoon of apple cider vinegar until smooth, adding 2 tablespoons of olive oil to achieve a brushable consistency.

3. 3

   Thread the marinated pork cubes onto metal or pre-soaked wooden skewers, ensuring not to overcrowd them so they cook evenly over the flame.

4. 4

   Prepare your fire-roasting setup, whether it's a grill over charcoal or an open flame, aiming for a medium-high heat.

5. 5

   Place the pork shashlik skewers directly over the fire and cook for 15-20 minutes, turning occasionally to ensure all sides are evenly browned and cooked through.

6. 6

   During the last 5-7 minutes of cooking, generously brush the black garlic and beet glaze onto the pork skewers, allowing it to caramelize and form a flavorful crust.

7. 7

   Continue to turn and baste the shashlik until the glaze is sticky and deeply colored, and the internal temperature of the pork reaches 145°F (63°C), then remove from the heat and rest for 5 minutes.