Georgian-style grilled pork with cherry and dill sauce
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Helen's stunning grilled pork recipe is served with a sweet and sour cherry sauce inspired by the Georgian sauce tkemali. An unforgettable combination of flavours, perfect for a summer barbecue.
First published in 2018
This is a fun and unusual way to serve grilled pork, based on a Georgian recipe for pork with sour plum sauce. Here, plums are replaced with cherries, which match beautifully with dill to make a unique sauce with a deep red hue.
Ingredients
Metric
Imperial
Georgian-style pork skewers
- 500g of pork loin, cut into large chunks
- 1/2 onion
- 2 garlic cloves
- 1 tbsp of chilli flakes
- 2 tsp paprika
- 2 tsp ground coriander
- 2 tbsp of white wine vinegar
- 1 tbsp of olive oil
- 1 pinch of salt
Cherry and dill sauce
- 500g of cherries, destemmed and stoned
- lemon juice, from 1–2 lemons
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 2 tsp sugar
- 1 pinch of salt
- 1 handful of dill, chopped
SAVE RECIPE
Equipment
- Blender
- Skewers 4
Method
1
To make the skewers, place all the ingredients (except the pork) in a blender and blitz to form a paste. Spread over the pork and leave to marinate for an hour or so. Thread onto skewers
2
To make the sauce, place all the ingredients (except the dill) in a saucepan with 200ml water and bring to a simmer. Cook for 30–40 minutes until it’s starting to look thick and syrupy. Whizz in a blender until smooth, then pass through a sieve to remove any stray pits or skins
3
Stir in the chopped dill and check the seasoning – the sauce should be both sweet and sour. If it tastes flat, add more lemon juice
4
Cook the skewers either under a grill for 15–20 minutes (turning regularly) or over direct heat on a barbecue
First published in 2018
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