Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 kilogram of skinless pork belly into 2-inch thick pieces.

2. 2

   In a large bowl, combine 4 minced cloves of garlic, 0.5 cup chopped fresh coriander, 2 tablespoons of adjika paste, 1 tablespoon of dried blue fenugreek, 1 teaspoon of Imeretian saffron, 0.5 cup of pomegranate juice, 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

3. 3

   Add the pork belly pieces to the marinade, ensuring each piece is thoroughly coated, then cover the bowl and refrigerate for at least 4 hours, or preferably overnight.

4. 4

   Preheat the tandoor to approximately 250 degrees Celsius (480 degrees Fahrenheit); if a tandoor is not available, a very hot oven with a pizza stone can be used as an alternative, preheating to 230 degrees Celsius (450 degrees Fahrenheit).

5. 5

   Thread the marinated pork belly pieces onto metal skewers, making sure there is a small space between each piece for even cooking, then carefully place the skewers vertically inside the preheated tandoor, leaning them against the inner wall, and cook for 25-30 minutes, turning occasionally, until beautifully charred and cooked through, or until an internal temperature of 70 degrees Celsius (160 degrees Fahrenheit) is reached.

6. 6

   Carefully remove the skewers from the tandoor and let the pork belly rest for 5 minutes before serving, allowing the juices to redistribute.