13016 Pork Brochettes with Sour Plum Sauce Serves 8 Wed Aug 06 08:18:05 -0700 2008 Wed Feb 04 06:30:34 -0800 2009 Licensed http://www.chow.com/recipes/13016 Wed, 04 Feb 2009 14:30:34 GMT Sour plums are merely plums that have not completely ripened. Pork is forbidden by Islamic and Jewish dietary laws but is relished by Christians in the Middle East. Plums are grown throughout the region and this recipe is based on ancient culinary texts. The sour plums are cooked with rose water, ginger, and spices to make a flavorful, exotic sauce.

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  • Place the plums, stock, and pomegranate molasses in a non-reactive pan and bring to a boil. Reduce to a simmer and cook about 15 minutes, or until the plums are tender.
  • Pit the plums, remove them to the workbowl of a food processor, and pulse to purée. Pass the purée through a sieve and return it to the saucepan.
  • Add the sugar, ginger, rose water, cardamom, and allspice and simmer 10 minutes more, or until thickened. Stir in the almonds, adjust seasonings, and reserve. (The plum sauce can be made 1 day in advance.)
  • Toss the pork cubes with the spice mix and salt and pepper. Allow to marinate 1 hour.
  • Skewer the pork and cook 3 to 4 inches [8 to 10 cm] above an indirect charcoal grill, turning frequently, until well browned and cooked through.
  • Remove the meat from the skewers onto plates and drizzle some of the plum sauce over the cubes of pork. Sprinkle lightly with scallions, mint leaves, and almonds.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1½ pounds [675 g] fresh sour plums, pitted and chopped

    ]]>     ½ cup [120 mL] chicken stock

    ]]>     1 tablespoon [15 mL] pomegranate molasses

    ]]>     5 tablespoons [75 mL] sugar

    ]]>     ½ teaspoon [3 mL] grated ginger

    ]]>     ½ teaspoon [3 mL] rose water

    ]]>     Pinch of ground cardamom

    ]]>     Pinch of ground allspice

    ]]>     2 tablespoons [30 mL] chopped toasted almonds

    ]]>     Salt and ground black pepper to taste

    ]]>     1½ pounds [675 g] boneless pork loin or shoulder, cut into ½-inch [1-cm] cubes

    ]]>     Light sprinkling of Lebanese spice mix (see page 358)

    ]]>     Salt and ground black pepper to taste

    ]]>     8 metal skewers

    ]]>     2 scallions, minced, for garnish

    ]]>     Mint leaves, for garnish

    ]]>     Chopped toasted almonds, for garnish

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