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Richard in Cincy

Georgian Spicy Roast Pork with Pomegranate Sauce (Shemtsvari Ghoris Khortsi Brotseulis Satsebelit)

Veteran Member
5342 posts
Joined: Dec 12, 2005


Posted to Thread #37 at 5:29 pm on Mar 5, 2008

Spice Paste
3 tbls. sweet paprika
2 tsp. hot paprika
1 tsp ground coriander
1/2 tsp each of fenugreek, ground cumin, and coarse salt

1 pork shoulder roast, 6 lbs.
6 large cloves garlic, slivered
1 cup beef broth
pomegranate sauce
chopped fresh cilantro for garnish

Combine spices, stir in water to make paste. Stir in garlic.

Make slits in the roast and insert the slivers of garlic as deep as possible.

Spread remaining past over roast, cover and marinate for 12 hours or more.

Place roast in 400F. oven, in a roasting pan, with the broth poured in the bottom. Reduce the temp to 325 after 30 minutes. Baste with drippings. Roast until done, about 3.5 hours.

Remove from oven and let stand 15 min. before carving. Arrange slices on platter, poor pomegranate sauce down center, sprinkle with chopped fresh cilantro.


Pomegranate Sauce.

Reduce 2 cups pomegranate juice, 1 cup beef stock, and 2 cups cabernet by half.
Add 3 cloves of chopped garlic and a handful of minced fresh cilantro.

Make a roux with 3 tbls. butter and flour. Stir in strained hot reduced liquid and stir to make gravy. Salt and pepper to taste. Add a 1/2 cup of pomegranate seeds.

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