A recipe from Gemo
Kakhetian Mtsvadi on Grapevine Embers
A Kakhetian-style Georgian mtsvadi of well-marbled pork grilled on skewers over hot grapevine embers. The meat is kept deliberately simple, seasoned with salt, turned often over smoky coals, and served straight from the skewers with onion rings, pomegranate, fresh herbs, and warm shoti bread.
Method
- 01
Prepare a mangal or charcoal grill for direct heat. Burn the dried grapevine cuttings, with a little hardwood charcoal underneath if needed, until the flames die down and the embers are glowing with a pale ash coating. The fire should be hot and smoky but not actively flaming.
⏱ 30 min - 02
While the embers form, cut the pork into large even pieces and leave enough fat attached to baste the meat as it cooks. Season with the coarse salt and, if using, a little black pepper. If some pieces are lean, cut the pork belly or fat into small chunks for threading between them.
- 03
Thread the pork onto flat metal skewers, keeping the pieces close together without crushing them. Alternate in small pieces of pork belly or fat where the meat is lean. Pat the outside dry so the pork chars instead of steaming.
- 04
Set the skewers over the grapevine embers, about a hand's width above the heat. Grill, turning every few minutes, until the outside is deeply browned in spots and the fat is sizzling. If small flare-ups start, move the skewer briefly and sprinkle the coals with a little salt, wine, or pomegranate juice rather than water.
⏱ 15 min - 05
Continue grilling and turning until the pork is cooked through but still juicy, usually 20-25 minutes total depending on heat and piece size. For food safety, the thickest pieces should reach 63°C / 145°F, then rest for 3 minutes.
⏱ 10 min - 06
During the last minutes of cooking, set out the onion rings, pomegranate seeds, fresh herbs, tkemali if using, and warm shoti bread. Sprinkle the hot meat lightly with Kakhetian wine or pomegranate juice so the smoke, meat juices, and tart fruit aroma meet on the surface.
- 07
Slide the mtsvadi from the skewers onto the shoti bread or into a warm serving bowl, using bread to grip the hot meat if needed. Scatter the onion rings and pomegranate seeds over the pork, add herbs at the table, and serve immediately while the char is still hot and smoky.
⏱ 3 min
Nutrition
