Recipe
Pork khorovats with onion: bone-in or boneless
Pork khorovats (Armenian barbecue) needs only onion, salt and black pepper for seasoning. Use chalaghaj, a bone-in pork chop, or boneless pork with fine streaks of fat.
- for 4 people
- Prep: 20 min
- Marinating: 3 h
- Grilling: 25 min
Ingredients
- Bone-in pork chop (chalaghaj) or boneless pork: 2 kg
- Onions: 400 g
- Salt: 24 g
- Ground black pepper: 2 tsp
Method
- Prepare bone-in chops 2.5–3 cm thick, or cut boneless pork into roughly 4 cm pieces. Grill different cuts separately.
- Slice the onions into half-moons and squeeze them by hand to release their juice.
- Mix the pork with the onion, salt and pepper. Cover and refrigerate for 3 hours.
- Prepare glowing coals with no open flames, leaving an area with fewer coals. Remove onion pieces from the pork.
- Thread the pork onto skewers without packing it tightly. Grill, turning regularly. Start checking after 15 minutes; cooking usually takes about 20–30 minutes, depending on thickness and heat.
- Check the centres of several large pieces with a thermometer, avoiding bone. Once they reach at least 63 °C, remove the pork and rest it for at least 3 minutes before eating.
Tips
- Keep the pork refrigerated at 4 °C or below while marinating.
- Boneless pieces may finish sooner; remove cooked pieces as they become ready.
- Move the skewers to the cooler area if dripping fat causes flames.
