Friday, 26 June 2009

Barbecued Pork In Rakia Based Marinade Recipe

Another day another discovery of a food that makes use of Rakia. This was found recently one particularly hot day at lunchtime. A Bulgarian friend of mine was preparing for a barbecue for the evening and I followed his preparations for the evening meal. He had taken some home produced pork and cut it up into roughly 2cm chunk and mixed in into a marinade that we had prepared beforehand. The meal was absolutely stunning and it was the marinade that made the food transcend from being great to fantastic.

It is no secret now as I was there with him recording the ingredients that he had put together. Everything was locally or home produced, except the Soya sauce and black pepper. All these I’m sure can be substituted using supermarket based produce.

The meat can be any meat but pork it the best to use with this marinade as it compliment the Rakia based fruity flavours very well. Chicken is a good substitute. Red meats are to be avoided with this marinade, as the meat flavour is too strong.

Barbecued Pork In Rakia Marinade Recipe

Serves up to 6

20 minutes preperation, 6 hours marination and 40 minutes to cook

2-3 kg of good quality pork meat cut into 2 cm cubes
500 g homemade goats yoghurt
3 teaspoons red pepper (paprika)
100 gm homemade rakia
1 tablespoon sunflower oil
10-15 whole black peppers
1 handful of fresh parsley roughly chopped
1 garlic finely chopped
1 onion finely chopped
2 dashes of dark Soya sauce
freshly ground black pepper

Mix all the ingredients together thoroughly and place in a container that has an airtight lid. A plastic Tupperware type container would do or do as we did using Pyrex dish that you can stretch place Clingfilm tightly over. Make sure you use one big enough for the meat that is to be added and small enough so there is not much air space once sealed.

Place the meat in the container and mix really well so all the surface of the meat is covered. Seal the container and place in a fridge for at least six hours.

Using skewers thread the meat and put the marinade to one side once all the meat had been prepared for barbecuing.

The charcoal should be on a medium burn and the skewers turned frequently with the marinade being used to baste on each turn until it is all used up.

Once cooked, serve hot and just enjoy with plain white bread a salad on the side, which should have been dipped into already with a glass of Rakia.
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