Mtsvadi is a delicious Georgian dish made with pork, onion, pomegranate seeds and paprika. Some people think that Mtsvadi will be tasty if the marinade is good; for others, the secret is in the marinade time. Some people say that the main thing is the meat, and we say that everything together makes a delicious dish. Stay with Cooking County to make a delicious Georgian dish.
How to Make Mtsvadi?
- 1 red onion
- 1 kilo of pork
- 1 white onion
- 1 tablespoon of pomegranate seeds
- 1 tablespoon paprika
- 1 stalk savory
- 1 tablespoon of basil
- ½ tablespoon of pepper
- 2 teaspoons of salt
Wash the pork, and cut it into medium-sized cubes. Then, cut 2 onions into rings; put the meat and onion in a bowl and mix with your hands. Add sour cream, tomato, coriander, bay leaves, 10 milligrams of wine, vinegar, salt and pepper to season your meat.
Mix the ingredients well, put a lid on the bowl or cover it with cellophane and refrigerate for 12 hours.
Note: The more you rest the meat, the tastier it will be at the end.
Transfer the Mtsvadi to a pan and put it on low heat. Let it cook for 10 minutes. After 10 minutes, add 50 milligrams of wine and 30 milligrams of water. Stir periodically. When the water and wine start to dry, stir more.
Peel the potatoes and cut them into small cubes. Pour oil into a separate pan; when the pan is hot enough, put the potatoes and fry on high heat for 10 minutes.
Continue roasting the meat until the water and wine are completely dry and the Mtsvadi is seasoned well.
Keep it on high heat for another 3 minutes and stir constantly. This way, the meat will be browned and soft on the inside.
Note: If you have the facilities, you can also skewer Mtsvadi and cook it on Charcoal.
How to Serve Mtsvadi?
Your Mtsvadi is ready! Bring it to the table with the pan. Arrange the potatoes and onion on the meat side, and serve and enjoy eating Mtsvadi with your family.
Do not forget to make this recipe and share it with us. If you also have any questions about the Mtsvadi recipe, please do not hesitate to ask.