Pork Shashlik with Apples
Main Dishes • Russian
Description
Recipe taken from a culinary magazine.
Ingredients
- Pork Blood 0 lbs
- Apple 5 pieces
- Apple juice with pulp 5 fl oz
- Lemon ½ piece
- Mustard Greens 5 tablespoons
- Bay leaf 4 pieces
- Green peppercorns 6 pieces
- Green peppercorns 3 pieces
- Salt to taste
- Passata Tomato Sauce 15 oz
- Passata Tomato Sauce 3 tablespoons
- Onion 1 head
- Garlic 3 cloves
- Worcestershire Sauce 1 tablespoon
- Apple Cider Vinegar 3 tablespoons
- Olive Oil 2 tablespoons
- Sugar 1 tablespoon
- Dijon Mustard 1 teaspoon
- Cayenne Pepper 1 piece
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Grate the lemon zest finely and squeeze the juice.
Step 2
In a bowl, mix the apple juice, lemon juice with zest, salt, and mustard.
Step 3
In a mortar, crush the bay leaf, black peppercorns, and red peppercorns, then add to the marinade. Mix well.
Step 4
Pat the meat dry with paper towels and cut it into even pieces.
Step 5
Place the meat in the bowl with the marinade and mix thoroughly by hand to ensure each piece is coated. Cover and let it marinate in a cool place for 2 to 4 hours.
Step 6
Light the coals.
Step 7
Cut the apples into quarters, remove the core, and slice the flesh.
Step 8
Shake off the excess marinade from the meat and thread it onto skewers, alternating with apple slices (be careful not to break the apples).
Step 9
Grill over the coals, basting the shashlik with the marinade occasionally, for about 20 minutes.
Step 10
Prepare the sauce. Finely chop the onion and garlic separately.
Step 11
In a skillet, heat the olive oil, add the onion, and sauté until soft (about 5 minutes). Then add the garlic and cook for another 2 minutes.
Step 12
Add the tomato sauce to the onion and garlic, and bring to a boil.
Step 13
Dissolve the sugar and mustard powder in about 100 ml of boiling water, stirring until fully dissolved. Add the tomato paste and vinegar, stir again, and pour the mixture into the skillet.
Step 14
Season with Worcestershire sauce, salt, black pepper, and cayenne pepper.
Step 15
Simmer the sauce over low heat, stirring, for 10 minutes.
Step 16
Remove the sauce from heat and let it cool completely before serving (1 hour). Serve the shashlik with the sauce.
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