If you're a foodie, then you've probably heard about Georgian cuisine. And if you haven't, then you're in for a treat! Georgian cuisine is a fusion of flavors from the Caucasus region, and it's known for its rich and hearty dishes. One of the most popular dishes in Georgian cuisine is Mtsvadi, also known as Georgian Pork Shashlik.
What is Mtsvadi?
Mtsvadi is a traditional Georgian dish that consists of skewered chunks of marinated pork that are grilled over an open flame. The marinade is made with a mixture of vinegar, onions, and spices, which gives the pork a tangy and flavorful taste.
The History of Mtsvadi
The origins of Mtsvadi can be traced back to the ancient Georgian tribes who lived in the Caucasus region. These tribes were known for their hunting skills, and they would often cook their meat over an open flame. Over time, this cooking technique evolved into what we now know as Mtsvadi.
The Perfect Cut of Pork for Mtsvadi
The key to making great Mtsvadi is to use the right cut of pork. The best cut of pork for Mtsvadi is the pork shoulder. This cut has the perfect balance of fat and meat, which makes it ideal for grilling. It's also important to cut the pork into large chunks, as this will help to keep it moist and tender during the grilling process.
The Marinade
The marinade is what gives Mtsvadi its unique flavor. The traditional marinade consists of vinegar, onions, and a blend of Georgian spices. The onions are grated and mixed with the vinegar and spices to create a tangy and flavorful marinade. The pork is then marinated in this mixture for several hours, which helps to tenderize the meat and infuse it with flavor.
One of the unique things about Mtsvadi is that each family has its own recipe for the marinade. Some families use more vinegar, while others prefer a sweeter marinade. Some families even add pomegranate juice to their marinade for an extra burst of flavor.
The Grilling Process
Grilling Mtsvadi is an art form. The pork is skewered and grilled over an open flame, which gives it a smoky and charred flavor. The key to grilling Mtsvadi is to cook it slowly over a low flame. This helps to keep the pork moist and tender, and it allows the flavors to develop fully.
In Georgia, Mtsvadi is traditionally grilled over grapevine wood, which gives it a unique flavor. The wood is soaked in water before grilling to prevent it from burning too quickly.
Serving Mtsvadi
Mtsvadi is traditionally served with a side of sliced onions and fresh herbs, such as cilantro and parsley. It's also common to serve it with a side of Georgian bread, known as Shoti.
In some regions of Georgia, Mtsvadi is served with a side of Tkemali sauce. Tkemali is a sour plum sauce that's made with garlic, coriander, and other spices. The sourness of the sauce pairs perfectly with the tangy flavor of the Mtsvadi.
Variations of Mtsvadi
While pork is the most common meat used for Mtsvadi, it can also be made with beef or lamb. Some people also like to add vegetables, such as bell peppers and tomatoes, to the skewers.
In some regions of Georgia, Mtsvadi is made with a special type of pork called Kupati. Kupati is a type of sausage that's made with pork, onions, and Georgian spices. It's then stuffed into a casing and grilled on skewers.
Where to Find Mtsvadi
If you're ever in Georgia, you won't have to look far to find Mtsvadi. It's a staple dish in Georgian cuisine, and you can find it at most restaurants and street food vendors. If you're feeling adventurous, you can even try making it yourself at home!
Conclusion
Mtsvadi is a delicious and flavorful dish that's a must-try for any foodie. The combination of tangy marinade and smoky grilled pork is a match made in heaven. So, the next time you're in Georgia, be sure to try this traditional dish and experience the flavors of the Caucasus region. And if you can't make it to Georgia, why not try making it at home? It's a great way to bring a taste of Georgia to your own kitchen.