Georgian BBQ Pork
For 2 (For 4)
Red Pepper: 2 (4)
Tomato: 1 (2)
Shallot: 1 (2)
Crushed Garlic: 2 sachets (4 sachets)
Cider Vinegar: 1 pod (2 pods)
Fragrant Flavour Fusion Blend: 1 pod (2 pods)
Diced Pork: 1 pack (2 packs)
Flaked Almonds: 1 pack (2 packs)
Cherry Tomatoes: 1 pack (2 packs)
Spring Onion: 1 bunch (2 bunches)
Cucumber: ½ (1)
Lemon: 1 (2)
Parsley: 1 bunch (2 bunches)
Pita Breads: 1 pack (2 packs)
Per serving: Energy (kcal) 628 Fat 24g of which saturates 6g Carbohydrates 58g of which sugars 16g Protein 44g Salt 0.97g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Georgian meals are always served on a supra (‘tablecloth’), no matter how many people are joining in the feast— if it’s a large enough summer gathering, the supra will be laid on the ground outside. Marinated, skewered and grilled pork, known locally as mtsvadi, is the perfect food for these al fresco dining experiences, often made with meat from the host’s own pigs. No such Georgian grill would be complete without a side of satsebeli (so essential, its name simply means ‘sauce’), a garlicky, tangy dip with fresh, bright flavours, packed with the natural umami of cooked-down red peppers and tomatoes.
Preparation time:For 2 - 35 minsFor 4 - 40 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
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