Description
These Georgian mtsvadi, or grilled meat skewers, are made from well-marbled pork shoulder tossed with raw onions and finished with freshly squeezed pomegranate juice.
Ingredients
- 2 pounds boneless pork shoulder, cut into 1 1/2-inch chunks
- 2 medium red onions (1 grated on a box grater and 1 thinly sliced into rings), divided
- 2 1/2 cups red wine vinegar
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup pomegranate arils
- 1 cup plus 2 tablespoons grapeseed or other neutral oil, divided
- 21 ounces red bell peppers, roughly chopped
- 1 pound carrots, peeled and thinly sliced
- 1 pound beets, peeled and thinly sliced
- 2 to 3 red fresno chiles, stemmed and thinly sliced
- 1/2 cup tomato paste
- 3 large garlic cloves, chopped
- 1 tablespoon ground blue fenugreek
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon coriander seeds, crushed
- 21 ounces unripe red plums (about 5 plums)
- 1 cup water
- 3/4 teaspoon coriander seeds
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon kosher salt plus a pinch of kosher salt, divided
- 3 large clove garlic cloves, minced
- 1 red fresno chile, chopped (optional)
- 3/4 cup finely chopped mixed fresh herbs, like mint, cilantro, and dill
Directions
- Stir together pork, grated red onion, red wine vinegar, salt, and pepper in large bowl until combined. Cover and refrigerate at least 4 hours or up to overnight.
- Heat 1 cup oil in a large saucepan over low. Add bell peppers, carrots, beets, and two-thirds of the sliced chiles. Cover and cook, stirring occasionally, until vegetables begin to steam, about 15 minutes. Increase heat to medium, and cook, covered, 30 minutes. Taste vegetable mixture to see if it is spicy enough; if necessary, add remaining one-third sliced chiles. Cover and cook until vegetables are very soft and starting to fall apart, about 45 minutes. Remove from heat.
- Stir in tomato paste, garlic, fenugreek, salt, and coriander. Let cool 15 minutes. Transfer mixture to a food processor, and process until smooth, about 1 minute.
- Spoon pureed mixture into a quart-size sterile glass jar with lid. Top with remaining 2 tablespoons grapeseed oil to prevent oxidation. Let cool to room temperature. Attach lid, and refrigerate up to 2 weeks.
- Combine whole plums and 1 cup water in a large saucepan. Cover and cook over medium until plums are soft, about 20 minutes. Remove from heat, and let cool 15 minutes. Remove and discard pits from plums. Place cooked plums in a food processor, and process until smooth. Transfer to a medium bowl.
- Using a mortar and pestle, crush coriander seeds and fennel seeds with a pinch of salt. Add garlic, remaining 1/2 teaspoon salt, and, if desired, chopped chile; crush into seed mixture.
- Add garlic mixture and fresh herbs to plum puree, and stir until well combined. Sauce may be stored in an airtight container in refrigerator up to 3 days.
- Thread pork chunks onto metal skewers; discard marinade. Let pork stand at room temperature 30 minutes.
- Preheat grill to high (450°F to 550°F). Place pork skewers on oiled grates; grill, covered, turning occasionally, until lightly charred on all sides, 12 to 15 minutes. (Alternatively, broil skewers on high with oven rack 5 inches from heat, turning occasionally, until lightly charred on all sides, 12 to 15 minutes.)
- Remove pork from skewers, and transfer to a large bowl. With your hands, squeeze pomegranate arils over pork. Add onion slices, and toss to combine. Season with salt and pepper to taste. Serve with bell pepper jam and plum sauce.
