If you're a fan of grilled meat, then you'll definitely want to try Mtsvadi, a traditional Georgian dish that's perfect for a summer barbecue. This delicious pork shashlik is made with chunks of marinated pork that are skewered and grilled to perfection. It's a simple but flavorful dish that's sure to impress your friends and family.
What is Mtsvadi?
Mtsvadi is a traditional Georgian dish that's similar to shish kebab or shashlik. It's made with chunks of marinated pork that are skewered and grilled over an open flame. The name "Mtsvadi" comes from the Georgian word "mts'vadi," which means "grilled meat."
The History of Mtsvadi
Mtsvadi has been a popular dish in Georgia for centuries. It's believed to have originated in the mountainous regions of Georgia, where people would cook meat over an open flame using skewers made from tree branches. Over time, the dish became popular throughout the country and is now considered a staple of Georgian cuisine.
The Ingredients
To make Mtsvadi, you'll need:
- Pork (preferably shoulder or leg)
- Onions
- Salt
- Pepper
- Vinegar
- Pomegranate juice (optional)
- Bay leaves (optional)
The Marinade
The key to making delicious Mtsvadi is the marinade. The marinade is made with a combination of vinegar, salt, pepper, and pomegranate juice (optional). Some people also like to add bay leaves to the marinade for extra flavor.
To make the marinade, simply mix together the vinegar, salt, pepper, and pomegranate juice (if using). Then, pour the marinade over the pork and let it marinate for at least 4 hours, or overnight if possible.
The Cooking Process
Once the pork has marinated, it's time to cook it. The traditional way to cook Mtsvadi is over an open flame using skewers made from tree branches. However, if you don't have access to an open flame, you can also cook the pork on a grill or in the oven.
To cook the pork over an open flame, simply skewer the pork and onions onto the tree branch skewers and hold them over the flame, turning occasionally, until the pork is cooked through and slightly charred on the outside.
If you're using a grill or oven, simply skewer the pork and onions onto metal skewers and cook them until the pork is cooked through and slightly charred on the outside.
Serving Suggestions
Mtsvadi is traditionally served with Georgian bread, such as lavash or shotis puri, and a side of fresh herbs, such as cilantro or parsley. Some people also like to serve Mtsvadi with a side of tkemali, a sour plum sauce that pairs perfectly with the grilled pork.
Tips for Making Perfect Mtsvadi
- Use pork shoulder or leg: These cuts of pork are perfect for Mtsvadi because they have enough fat to keep the meat juicy and flavorful.
- Don't overcook the pork: Overcooked pork can be tough and dry. Make sure to cook the pork until it's just done and slightly charred on the outside.
- Use fresh ingredients: The fresher the ingredients, the better the Mtsvadi will taste. Make sure to use fresh pork, onions, and herbs for the best results.
- Let the pork marinate overnight: The longer the pork marinates, the more flavorful it will be. If possible, let the pork marinate overnight for the best results.
Conclusion
Mtsvadi is a delicious and flavorful Georgian dish that's perfect for a summer barbecue or any time you're in the mood for grilled meat. With its simple but flavorful marinade and easy cooking process, it's a dish that's sure to impress your friends and family. So why not give it a try and see for yourself why Mtsvadi is such a beloved dish in Georgia?