Armenian Pork Khorovats (+Others!)

This was a difficult week to choose which cook to write up in detail but the Armenian Pork Khorovats won in the end!

This recipe is from the Posh Kebabs cookbook:

The Prep:

In a bowl I mixed onion, garlic, red wine vinegar, olive oil, oregano, chilli flakes and smoked paprika then added sliced pork loin, mixed well and left in the fridge for 24 hours

The Cook:

A full chimney of charcoal poured into the base of the Napoleon Pro 22. Nice clean grates 😉

The pork was threaded onto my skewers from Forge Kitchenware then placed over direct heat.

I turned these every couple of minutes and the cook took around 8 minutes total.

Time to Eat:

Served with a parsley salad: Parsley, spinach, spring onions, tomatoes, red chilli, rapeseed oil, lemon juice and zest:

It looked and smelt fantastic, I was looking forward to this!

SUMMARY:

Gochujang pork burger with cucumber kimchi 

This recipe is from the White Meat cookbook:

I almost chose this for the detailed cook above, it was so good!

The finished article – the outside of the burger was rolled in gochugaru flakes before it was grilled which gives it the colour. 

I didn’t make the kimchi from the book as I had some Korean kimchi in the fridge to use:

Grilled in the big Petromax griddle pan:

Burgers ready to grill:

The awesome cast iron grates on the Napoleon Pro 22:

This was such a good burger, definitely, definitely do this one again!

Korean fried chicken:

I know I said it on the last cook as well but this one almost made it as the detailed cook for this blog too as it was so good!

This recipe is from the White Meat cookbook:

Zoom in:

Closer still!

Dirty Korean fries too, my wife made these up and they were cracking:

What a meal, totally blew me away. Another one that is definitely recommended!

Detroit Pizzas:

Attempt number 3! This time it was a recipe by Mozzafella.

Whisky oak staves in the Ooni Pro:

Dough bubbling away:

Dough part baked, toppings on and cooked:

Red sauce then chopped basil:

Bit of a Frico crust:

Ready to eat:

This one was so tasty and the cook method worked really well but my dough didn’t rise properly! Maybe the yeast was dead, I will test it and try again. Getting closer!

I say it every week but wow, what a week of food. This was all so good!

KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

Back to the Home Page