Meatball pie with sesame cheese cap
2020-08-13 / test@t
Pork on coals in Tbilisi style
Classic juicy soft, moderately fatty, moderately fried meat, without any newfangled additives and practically without spices. The beauty!
Ingredients
- 2 kg of pork belly, or loin, or 3 kg of brisket
- 1 kg of onions
- white or red wine vinegar
- hot red ground pepper
- salt, freshly ground black pepper
- lavash and satsebeli sauce for serving
STEP-BY-STEP COOKING RECIPE
Step 1
Dry the brisket (loin) with paper towels and cut into equal pieces with pieces of bacon. If the meat is on the bone, cut it so that the meat is along the bone. Season the meat with salt and pepper on all sides.
Step 2
Peel 1–2 onions and cut into thin half rings, place in a large container. Season with salt and sprinkle with wine vinegar, then stir well with your hands to release juice. Place the meat in the marinade and mix well again with your hands. Leave it on for 30-60 minutes.
Step 3
Take skewers wide and flat so that the meat does not rotate when frying. String the meat so that it runs along the skewer, does not hang from it. The pieces for each skewer must be the same size and quality so that they cook evenly.
Step 4
Prepare the coals: they should be burnt and covered with gray ash. Place the skewers at a distance of 15–20 cm from the coals and fry, turning evenly for 15–20 minutes.
Step 5
Peel the remaining onion and cut into half rings. Place the onions in a deep dish that will serve the meat, and also drizzle with vinegar and salt a little, but do not stir. Use pita bread to remove hot pork from skewers, place on onions and serve with satsebeli sauce.
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