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PORK BASTURMA BARBECUE

Trim the meat and cut into 40-50g pieces. Then wash and put it into a crockery basin. Add onion shallots cut in half circles, salt, pepper, sprinkle it with vinegar, cover the lid, and set it aside for several hours. Then skewer the pieces and grill. When meat is done remove it from skewer and serve it with freshly cut onion shallots and pomegranate.  

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