Shashlik Rostiaschvili

Ingredients for 4 servings:

• 1 kg rib(s) with meat (thick pork rib)
• 1 tsp, heaped salt
• 1 tsp, levelled pepper
• 4 m.-sized onion(s)
• 4 lemon slices
• 100 ml white wine (e.g. Rkatsiteli)
• 2 tbsp, heaped pomegranate seeds

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 25 minutes

fried in a pan

Cut the pork ribs into pieces (about 5 cm in size) and marinate them with salt, pepper, and the onion rings from 3 onions. Squeeze in the juice from the onion rings and mix everything well. Add a few lemon slices and refrigerate everything for 24 hours. Then, sear the pieces of meat, without the onions, in a pan with a little fat (e.g., melted bacon) for about 3-4 minutes on each side, turning three times. The pan should be very hot. Once the ribs are well seared, deglaze with the white wine. Cook briefly until the wine has evaporated. Serve with plenty of fresh onion rings from the last onion and a sprinkling of pomegranate.