Mtsvadi — Georgian Pork Shashlik

Mtsvadi is Georgia's grilled meat — large chunks of pork marinated simply in salt, pepper, and fresh
herbs, then grilled over vine cuttings or fruit wood. Unlike Russian shashlik, Georgian mtsvadi avoids
heavy marinades. The quality of the meat and the fire do all the work.

FASTING LEVEL: Non-Fasting (pork)

SERVINGS: 6
TIME: 30 minutes active (plus 1-2 hours marinating)

INGREDIENTS:
- 1.5 kg pork neck, cut into 5 cm chunks
- 3 large red onions, sliced into thin rings
- Large bunch of fresh cilantro, roughly chopped
- 6 cloves garlic, crushed
- 2 tablespoons red wine vinegar
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 2 teaspoons ground coriander
- 1 teaspoon sweet paprika

For serving:
- Tkemali (green or red Georgian plum sauce)
- Sliced red onion tossed with sumac or vinegar
- Fresh cilantro and parsley
- Tonis puri or other flatbread

METHOD:
1. In a large bowl, combine pork, half the onions, garlic, half the cilantro, vinegar, salt, pepper, coriander, and paprika. Massage vigorously for 2 minutes. Cover and marinate 1-2 hours at room temperature (or up to 12 hours in the fridge — but always bring back to room temp before grilling).
2. Build a hot wood or charcoal fire. Georgian cooks prefer grape vine cuttings. Let the fire burn down to glowing coals with no flame.
3. Thread meat onto long metal skewers, leaving small gaps between pieces. Do not include the onions (they are a garnish, not grilled with the meat).
4. Grill skewers 12-15 minutes total, turning every 3-4 minutes, until the exterior is charred and interior reaches 63-65C (145-150F) for juicy pork.
5. Rest 5 minutes.
6. Slide meat off skewers onto a bed of flatbread. Pile the reserved raw onion rings and fresh cilantro on top. Drizzle with tkemali.
7. Serve with more tkemali, bread, and Georgian red wine (Saperavi).

NOTES:
- Pork neck is essential. The fat marbling is what makes mtsvadi juicy. Tenderloin will be dry.
- The vinegar in the marinade is subtle — Georgian cooks believe heavy marinades mask the flavour of good meat.
- The raw onion served alongside is not a garnish but part of the dish. Tradition: alternating a bite of meat and a bite of onion.
- Tkemali (sour plum sauce) is the essential accompaniment. Bottled tkemali is widely available at Russian, Georgian, and some Middle Eastern grocers.

NUTRITION (per serving, approximate):
Calories: 430 | Protein: 42 g | Carbohydrates: 6 g | Fat: 26 g | Fibre: 1 g