Georgian Kakhetian Pork Mtsvadi
Charcoal-grilled pork skewers seasoned simply with onion, bay, black pepper, and a little wine.
About This Dish
Kakhetian-style mtsvadi keeps the marinade restrained so clean pork flavor and smoke remain central, with tkemali and herbs supplying brightness at the table.
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Stages
- Marinating3 hr
- Skewering15 min
- Grilling18 min
Step-by-Step Instructions
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1
Cut the pork into even 4 cm pieces. Slice the onions and crush them firmly with the salt to release their juice.
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2
Mix the pork with the onion, wine, bay, and pepper. Cover and refrigerate for 3 hours, turning once.
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3
Prepare glowing hardwood coals. Remove onion pieces from the pork and thread the meat loosely onto metal skewers.
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4
Grill over steady heat, turning every 2–3 minutes, until browned and the thickest pieces reach at least 63 °C.
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5
Rest on a clean tray for 3 minutes and serve with tkemali, sliced onion, and herbs.
