|Serve traditionally with tomatoes and sliced scallions.|
While browsing my copy of Russian Cooking by Helen and George Papashvily, (Time Life Books, 1969/1975 reprint), I found a fabulous use for this syrup in a main dish. (Side note: after high school I studied Russian language, and during that time collected a few different cookbooks.. long before the Berlin Wall came down and the dissolution of the Soviet Union.)
Karabakh Khorovats - or pork kabobs marinated in onion, oregano and pomegranate molasses from the Caucasus' or modern day Azerbaijan. With some slight modifications, taken mostly as written made a wonderful change of pace and alternate to standard spice combinations for pork. To balance the intense savory flavors I made a rhubarb compote with a bit of mandrin orange and star anise for a sweet respite. A little rice pilaf with almonds and there we have it.
|Order Pomegrenate Molasses online|
|Kabobs grilled in a pan, over charcoal or broiled.|
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Karabakh Khorovats Revised
2 - 2 ½ pounds boneless pork loin
1 tablespoon dried oregano
1 large yellow onion
1 teaspoon fresh grated horseradish
1 teaspoon dijon mustard
2 tablespoons olive oil
3 tablespoons pomegranate molasses
2 teaspoons kosher salt
1 ½ teaspoon ground black pepper
1 cup red wine
1 cup reserved marinade mixture
Place marinade ingredients in food process and pulse to finely chop. Save 1 cup to create basting sauce. (Heat 1 cup marinade plus 1 cup red wine heat to a boil and lower to simmer, reduce by half. Pour into sieve and rub through with back of spoon. Use the resulting liquid as your basting sauce.)
Cut up pork into chunks 1 ½ - 2 inches.
Place pork chunks in bowl and cover with marinade. Stir to coat each piece thoroughly. Cover and refrigerate for 3-6 hours. Overnight is ok.
Set out bowl of pork to come to room temp before skewering and grilling.
Heat grill pan to high heat and cook for 15-20 minutes, turning to brown on all sides.
Baste with marinade/wine sauce last 5 minutes.
You can also cook kabobs over charcoal or gas grill. Served with rice pilaf and a rhubarb compote.