The Wild Flamming Boar – Pork Kebobi Surprise
From alisdhair 12 years agoIngredients
- ---The Swine and his bath --- shopping list
- 5 lbs. of pork loin or that of a wild boar shopping list
- 2 cups of olive oil shopping list
- 1 cup of mavrodaphne wine shopping list
- Half a cup of Greek yogurt shopping list
- 10 bay leaves shopping list
- 12 cloves of garlic (minced) shopping list
- The juice of four oranges and the zest of the peels shopping list
- 2 tbls. of cumin shopping list
- 1 tsp of cinnamon shopping list
- 1 tsp of allspice shopping list
- 1 large onion (grated finely) shopping list
- ---AFTER BURN--- shopping list
- A cup of pork or beef stock shopping list
- 1 ½ cups of metaxa brandy shopping list
- 1/3 cup of thyme honey shopping list
- ¼ cup of fresh rosemary shopping list
- ¼ cup of fresh thyme shopping list
- ¼ cup of fresh oregano shopping list
- ---TZATZIKI--- shopping list
- 3 cups of Greek yoghurt shopping list
- 1 cup of sour cream shopping list
- 5 large tart green apples shopping list
- 1 ½ large white onions shopping list
- 8 cloves of chopped garlic shopping list
- The juice of 3 lemons shopping list
- 1 tsp. of cumin shopping list
- black pepper shopping list
- Half a cup of fresh chopped mint shopping list
- Half a cup of fresh chopped parsley shopping list
How to make it
- FOT THE KEBOBS: Cut the pork (or boar) into 1 ½ inch cubes. Combine all the remaining ingredients listed beneath the swine, and completely marinate the pork for 1 and a half days *(2-3 days if you actually are using wild boar)
- Skewer the meat onto some metal skewers. Grill them over a charcoal fire. *Again if you are using boar they can be baked in a slow oven to ensure tenderness. Either way when finished dip them into this:
- FIRE SAUCE: Dissolve the honey into the stock and cook it so that it becomes a light syrup. Add a good portion of the herbs and heat it further. Dip this next into a flat shallow dish of some sorts and mix in the brandy. Keep very warm.
- THIS DOES WORK I have done it before, just be quick and careful. Put the hot kebobs into the sauce and with almost the same motion whip them out and once again onto the grill – if you did it right POOF!
- Let them cook away until a nice semi-charred glaze is set. Serve them over a bed of any suitable island style rice pilaf and some grilled vegetables done in the Cypriot manner.
- MILOTZATZIKI: Core the apples and grate them directly into the cream and yoghurt. Add the onion and the garlic. Season it with the spices and lemon juice and let it set for a few hours. Taste, if good, finish with the herbs.
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