Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 900 grams of pork shoulder into 1.5-inch cubes, thinly slice 1 large yellow onion, and mince 4 cloves of garlic, then combine these in a large bowl.

2. 2

   Add 2 tablespoons of white vinegar, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pork mixture, ensuring all ingredients are well combined, then cover and marinate in the refrigerator for at least 4 hours or overnight.

3. 3

   While the pork marinates, prepare the glaze by combining 250 ml of Kvass, 3 tablespoons of Gochujang, 2 tablespoons of honey, and 1 tablespoon of soy sauce in a small saucepan over medium heat.

4. 4

   Bring the glaze to a simmer, stirring occasionally until it slightly thickens, which typically takes about 8-10 minutes, then set aside to cool.

5. 5

   Thread the marinated pork cubes onto metal skewers, alternating with some of the sliced onion from the marinade, ensuring not to overcrowd each skewer.

6. 6

   Preheat your charcoal grill to medium-high heat, brush the grill grates with 1 tablespoon of vegetable oil, and grill the shashlik for 15-20 minutes, turning occasionally and basting with the Gochujang-Kvass glaze during the last 10 minutes of cooking until the pork is cooked through and caramelized.

7. 7

   Remove the shashlik from the grill, let it rest for 5 minutes, then garnish with 2 tablespoons of freshly chopped dill before serving.