Georgian Paprika and Pomegranate Pork Roast Recipe
I am always amused when I make a recipe with paprika, because the paprika I use is a gift from my 6th grade teacher. I'm not sure why she gave my family Hungarian paprika as a gift, and I am sure that my mother never expected for it to be used. But lo and behold, in the end, like a decade later, I've gotten some use out of it. This was the last recipe I have had with this paprika; for at last, I've used up the paprika bag. There are some other bags in the set my teacher had given us, but the writing on it is in Hungarian, a language I don't speak. I suppose I could use Google Translate easily enough, but I'll find out what it is in time. In any case, I think this was a superb end to this gift that has served me so well.
It would be hard for it not to be so, when the dish marinates for 12 hours with paprika and garlic, enriching it deeply with the spices, carved into its very center, and then it is cooked lengthily so that it feels like it falls apart. The sweet flavor of pomegranate merely completes it, adding the sweet taste of the fruit to match the paprika.
This recipe is adapted from the Russian cookbook: Please to the Table, The Russian Cookbook, by Anya von Bremzen.
- 1 2lb pork roast
- 2 tablespoons sweet hungarian paprika
- 1 1/2 teaspoons hot hungarian paprika
- 1/3 teaspoon ground coriander
- 1/3 teaspoon ground fenugreek
- 1/3 teaspoon ground cumin
- 1/3 teaspoon salt
- 4 cloves garlic
- 1/4 cup beef broth
- 1 cup pomegranate juice, fresh or canned
- 1 clove garlic
- 1/8 teaspoon red pepper
- 1 tablespoon finely chopped cilantro
- salt to taste
- pomegranate seeds if available
- Ensure that there are at least 12 hours available for marinading the pork. Combine together the spicy and sweet paprika, 1/3 teaspoon salt, fenugreek, coriander, cumin and add enough water so as to make a thick paste. Chop garlic into minced pieces. Add together, then provide enough water so as to be able to make a thick paste. Make deep cuts into the pork, and then rub the garlic-spice mixture into it. Cover both the cuts and the rest of the pork. Cover, and marinade in refrigerating for 12 hours.
- Heat the oven to 400 degrees f. Pour 1/2 cup beef stock into the bottom of a casserole dish or roasting pan, so that it touches the bottom of the pork. Cook the pork roast for 50 minutes, then reduce heat to 325, and cook 1 hour more. Baste with the chicken-stock/spices combination often to keep the pork well hydrated, and cover if it ever appears that it is getting burned. Baste to check if the meet is done. When taking out of the oven, allow to stand for 15 minutes.
- About 40 minutes before serving, prepare the pomegranate sauce. Do this by placing 1 1/2 cups of pomegranate juice in a small saucepan with garlic, red pepper, and cilantro. Heat over high heat to reduce it to half its original volume, then allow to cool to room temperature.
- Spoon over the meat the pomegranate sauce, and some cilantro for decoration.
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© 2017 Ryan Thomas