Can I prepare the marinade ahead of time?
Yes, you can prepare the marinade and add the pork up to 24 hours in advance for maximum flavor.
DINNER
Georgian Mtsvadi: Grilled Pork Skewers with Pomegranate Sauce
Experience the vibrant flavors of Georgia with these succulent grilled pork skewers, marinated to perfection and served with a tangy, sweet pomegranate sauce. This recipe brings a taste of the Caucasus to your dinner table.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the pork cubes, sliced onion, pomegranate juice, red wine vinegar, salt, and black pepper. Mix well to ensure the pork is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
02
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated pork cubes onto the skewers, discarding the sliced onion from the marinade.
03
Prepare your grill for medium-high heat. Place the skewers on the hot grill grates. Grill for 12-15 minutes, turning occasionally, until the pork is cooked through and has nice char marks. The internal temperature of the pork should reach 145°F (63°C).
04
While the pork grills, prepare the pomegranate sauce. In a small saucepan, combine the pomegranate molasses with 2 tablespoons of water. Bring to a gentle simmer over medium heat, stirring constantly, until slightly thickened, about 2-3 minutes.
05
Remove the grilled pork skewers from the heat and let them rest for 5 minutes. Drizzle generously with the warm pomegranate sauce and garnish with fresh chopped cilantro before serving.
About This Recipe
Experience the vibrant flavors of Georgia with these succulent grilled pork skewers, marinated to perfection and served with a tangy, sweet pomegranate sauce. This recipe brings a taste of the Caucasus to your dinner table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add 1 teaspoon of dried Georgian Svanetian salt or a pinch of red pepper flakes to the marinade. Ensure your grill is clean before cooking to prevent sticking.
Easy Substitutions
Chicken or lamb can be used instead of pork. If pomegranate molasses is unavailable, a reduction of pomegranate juice with a touch of brown sugar can be used as a substitute.
Storage & Reheating
Store leftover mtsvadi and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat skewers gently on a grill or in a pan over medium heat until warmed through. Reheat sauce in a small saucepan over low heat.
Serving Suggestions
Serve these Georgian Mtsvadi skewers with a side of fresh tomato and cucumber salad, a traditional Georgian flatbread like Shotis Puri, or a simple rice pilaf. A glass of dry red Georgian wine, such as Saperavi, would also pair wonderfully.
Common Mistakes
Over-marinating the pork can make it mushy; stick to the recommended times. Overcooking the pork will result in dry skewers, so monitor the internal temperature. Not soaking wooden skewers can cause them to burn on the grill. Overcrowding the grill can lead to steaming instead of grilling, preventing a good sear. Skipping the resting period for the meat can result in less juicy skewers.
Frequently Asked Questions
What kind of pork shoulder should I use?
Look for boneless pork shoulder (also known as pork butt) and trim any excess fat before cutting into cubes.
Can I cook these skewers in the oven?
While grilling is traditional, you can roast them in an oven at 400°F (200°C) for 20-25 minutes, turning halfway, until cooked through and browned.
MORE TO KNOW
Mtsvadi is a cornerstone of Georgian Supra (feast) culture, often cooked over an open flame and enjoyed with friends and family. The key to its deliciousness lies in the marinade, which tenderizes the meat and infuses it with a distinctive tangy flavor. The pomegranate sauce, or "Tkemali," adds a perfect balance of sweetness and tartness, complementing the rich pork. Don't overcrowd the grill, as this can lower the temperature and prevent proper searing, leading to less flavorful skewers.
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