Barbecued meat is very popular in Georgia both as a family meal and also at feasts and celebrations. Pork is the most popular meat, followed by chicken. In this recipe we show how to prepare a delicious family meal made with barbecued pork, tomatoes and onions.
Ingredients (for marinade): 1.5 kilos of slightly fatty pork, 2 tbs of white wine vinegar, 2 tbs of tomato puree, 3-4 bay leaves, 1 tbs of black peppercorns, coarse salt, and 1 onion.
Other ingredients: 3 large juicy tomatoes, 2 large onions, dried coarse hot pepper (amount according to taste), 1 tsp of dried coriander, half tsp of dried blue fenugreek, 4 tbs of oil, and salt (amount according to taste).
Preparation (for marinade): Cut the meat and add to a bowl. Add 1 chopped onion, 2 tbs of white wine vinegar, 2 tbs of tomato puree, 3-4 bay leaves, 1 tbs of black peppercorns, and coarse salt. Stir. Cover the bowl and refrigerate overnight (for at least 4 hours).
When ready to barbecue, remove the marinated pork from the refrigerator and thread the individual pieces onto skewers (Georgian: შამფური). Sprinkle the meat on all sides with coarse salt.
Add 4 tbs of oil to a deep pot. Chop the onions and add to the pot. Remove the barbecued pork from the skewers and add to the pot.
Stir the ingredients. Cook for 10 minutes on a medium to high temperature, stirring frequently.
Chop the tomatoes and add to the pot. Stir and continue to cook for 7-10 minutes on a medium temperature.
Add the dried coarse hot pepper (amount according to taste), 1 tsp of dried coriander, half tsp of dried blue fenugreek, and salt. Stir and remove from the heat after 1 minute.
Serving: Serve hot. We garnished ours with fresh green coriander (fresh green parsley can also be used).
Enjoy your Mtsvadi Chashushuli!