Ingredients
| 600g pork scotch fillet | |
| 2 teaspoons svaneti salt | |
| ½ teaspoon chilli flakes | |
| FRIED POTATOES & ONIONS | |
| sunflower oil | |
| 2 onions, sliced | |
| 750g Agria potatoes, peeled and thickly sliced | |
| svaneti salt |
Pork is wonderful grilled over charcoal, especially if you have dried grape-vine trimmings to add flavour to the pork. Adjika is a spicy red salt with red chilli and capsicums that can be wet or dry. Here I’ve used the basic svaneti salt recipe and added a little more chilli to the mix. Any quick-cooking cut of pork would work here but ideally something with a little fat to keep the meat juicy.
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Instructions
| 1. | Cut the pork into 3-4cm cubes and season with the salt and chilli. |
| 2. | Thread onto skewers (if using bamboo skewers, soak these for at least 30 minutes beforehand). |
| 3. | Grill the pork over a medium-low heat, turning occasionally to get a good colour, for 12-15 minutes until just cooked. |
| 4. | Serve with tkemali and fried potatoes and onions. |
| 5. | FRIED POTATOES & ONIONS |
| 6. | In a wide frying pan fry, heat 3 tablespoons of oil and fry the onions until soft and golden, approximately 15 minutes. |
| 7. | Meanwhile, blanch the potatoes in boiling salted water for 5 minutes, drain well. |
| 8. | Remove the onions from the pan and set aside. |
| 9. | Add the potatoes and more oil if required and sprinkle liberally with svaneti salt and fry, shaking occasionally until golden. |
| 10. | Add the onions back into the pan and mix well. |
| 11. | Serve warm. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe