Pork with narsharab sauce
4 servings
50 minutes
Pork with narsharab sauce is an exquisite combination of juicy meat and sweet-tart pomegranate sauce from Georgian cuisine. Narsharab, made from reduced pomegranate juice, gives the dish a deep fruity note, while spices and garlic enhance its aromatic richness. The meat is marinated beforehand to enrich its flavor with herbs and spices and then fried until golden brown. During cooking, a delightful sauce is created that harmoniously combines tomatoes, onions, wine, and narsharab. This dish is perfect for festive dinners, surprising guests with its original taste and expressive presentation. It pairs wonderfully with a glass of red wine and a light garnish, allowing one to enjoy the richness of flavor nuances.
1
Grind black peppercorns in a mortar, add salt and thyme. Grind everything together again, add minced garlic, narsharab sauce, and olive oil. Rub the mixture onto meat pieces and let marinate for 20-30 minutes, preferably about an hour.
- Black peppercorns: to taste
- Salt: to taste
- Fresh thyme: 1 bunch
- Garlic: 2 cloves
- Narsharab sauce: 3 tablespoons
- Olive oil: 3 tablespoons
2
Fry the marinated meat. While the meat is frying, you need to make the sauce.
- Pork chops: 4 pieces
3
For this, finely chop the onion and sauté it in a little vegetable oil. Add the peeled and chopped tomatoes along with the juice that will be released during their chopping.
- Red onion: 1 head
- Tomatoes: 6 pieces
4
After lightly frying the tomatoes with onions, add narsharab sauce and wine. Keep the sauce on heat, stirring occasionally, until thickened. Shortly before finishing cooking, season the sauce with salt and pepper to taste.
- Narsharab sauce: 3 tablespoons
- Red dry wine: 0.5 glass
- Black peppercorns: to taste
- Salt: to taste
5
Serve the meat drizzled with the prepared sauce.