International dishesGrilled DishesRussia30 minutes cooking, plus about 8 hours or overnight marinating
Russian charcoal grilled pork is a skewer of pork collar cut into cubes, marinated overnight with onion and lime, then grilled over coals until the edges char. The outside catches while the inside stays juicy.
The hardest part is the honey in the marinade, which blackens very quickly over charcoal. A full 8 hours or a night in the marinade is what lets the onion and lime soften the fibers. Grilling asks for glowing coals rather than open flame, and the skewers need turning constantly.
This batch weighs about 1.3kg, at roughly 167 calories per 100g.
Method
Wash 1kg pork collar and cut it into cubes of about 3cm. Slice the lime, and wash and slice the onion.
Marinate the pork with the Russian spice mix, 1 teaspoon oyster sauce, 1 tablespoon honey and 100ml red wine, then mix well.
Add the sliced onion and lime and mix again so the flavors work through.
Transfer everything to a container and refrigerate for about 8 hours or overnight.
Grill the pork over charcoal until the edges char lightly, turning the skewers constantly, as the honey in the marinade blackens quickly.
Serve hot with olives and pickled cucumber, or alongside a salad.
Tips
Russian spice mix is hard to buy in Vietnam, and a blend of coriander seed, mild chili powder, black pepper, dried dill and garlic powder ground together stands in.
The 100ml of wine should be red, as white wine loses the aroma that makes the dish.
Chili sauce or ketchup at the table lifts the meat if it tastes flat.
Glowing coals rather than flames licking the meat matter here, as the honey in the marinade burns fast.
Threading thick onion slices between the pieces of pork keeps the meat from drying out.
Taking the meat out of the fridge 30 minutes ahead to come to room temperature helps it cook evenly through.
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