Georgian
Mtsvadi
Georgian mtsvadi is pork grilled over live coals until smoky, juicy, and deeply browned. It is finished with raw onion, pomegranate, and tkemali for the bright, sharp flavors Georgians serve with skewered meat.
Watch it madeШеф-Повар Дмитрий Новицкий 😋 (Dmitry Novicki) · 2:05
Ingredients
- Pork neck or well-marbled pork shoulder500g
- Yellow onions2 medium
- Dry Georgian white wine or dry white wine3 tbsp
- Coarse salt1 1/2 tsp
- Freshly ground black pepper1 tsp
- Bay leaf1
- Pomegranate seeds2 tbsp
- Fresh cilantro leaves2 tbsp
- Tkemali sauce1/4 cup
Method
- Cut the pork into large 4 cm chunks, keeping some fat on each piece so the mtsvadi stays juicy.
- Slice 1 onion thinly and crush it firmly with your hands in a bowl to release its juices.
- Add the pork, wine, salt, black pepper, and bay leaf to the crushed onion, then mix well by hand until the meat is coated.
- Cover and marinate at cool room temperature for 1 hour or in the refrigerator for 2 to 4 hours; bring the meat back toward room temperature before grilling.
- Prepare a charcoal fire, ideally with grapevine cuttings or hardwood, and let it burn down to hot glowing embers with no flames.
- Thread the pork tightly onto metal skewers, shaking off onion pieces so they do not burn.
- Grill the skewers 10 to 15 cm above the embers, turning often, until the pork is browned at the edges and just cooked through, about 15 to 18 minutes.
- Slice the remaining onion into thin half-moons and rinse briefly in cold water if very sharp, then drain.
- Slide the hot mtsvadi onto a platter, scatter with the sliced onion, pomegranate seeds, and cilantro, and serve immediately with tkemali sauce.
Common questions
Can I substitute another cut if I can’t find pork neck for mtsvadi?
Yes. Use well-marbled pork shoulder first; it stays juicy and grills similarly. If needed, pork butt works too. Avoid lean loin or tenderloin, which dry out fast over hot embers and won’t give the same rich texture.
How long should I marinate the pork, and can I leave it overnight?
Marinate 2 to 4 hours in the refrigerator for the best balance of flavor and texture. One hour at cool room temperature works in a pinch. Overnight is not ideal because the wine and onion can make the meat soft.
What are the most common mistakes when grilling mtsvadi?
The biggest mistakes are using flaming coals, crowding the skewers, and leaving onion pieces on the meat so they burn. Also, don’t overcook—mtsvadi should be browned outside and just cooked through, still juicy inside.
How should I store leftover mtsvadi, and how long does it keep?
Cool leftovers quickly, then refrigerate in a covered container for up to 3 days. Reheat gently in a hot skillet or oven so the pork doesn’t dry out. If possible, keep the meat separate from the onions and sauce.
What’s the best way to serve mtsvadi?
Serve hot with thin raw onion, pomegranate seeds, fresh cilantro, and tkemali sauce on the side. It’s also great with lavash or bread, roasted potatoes, and a simple salad. A dry white wine pairs well.