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Pork in Georgian: recipes, cooking features

In the Christian country of Georgia there is no ban on the use of pork. But still the attitude to this kind of meat is ambiguous and contradictory. In ancient times, in some regions of Georgia (Svanetia, Kartli, Guria), the pig was sacrificed to pagan gods. Therefore, in the early centuries of Christianity, the meat of this animal was considered "not benefiting the saints." In comparison with lamb, chicken, beef, pork is used in Georgian national cuisine not so often. This is due primarily to the small number of livestock. Highlanders very rarely grow these animals. But if Georgians make pork dishes, they prepare them in a special way. The canons of the national cuisine prescribe to serve meat with a lot of seasonings and greens. In this article we have collected the most famous Georgian dishes from pork. We hope that using these recipes, you will make your table more diverse.

Satsivi

Kilogram of fatty meat and cut into large pieces. Seven bulbs are cleaned and shredded semi-rings. We put everything in the kazanok and thoroughly roast. Two hundred grams of the nucleoli of walnuts will pass through the meat grinder. In the mortar we thrust six sprigs of coriander, three cloves of garlic, a few pinch of salt and a peppercorn. Mix this greens first with nuts. We pour 75 grams of corn flour there. Pour a little water, stir. Fill the toasted pork with onions. We cook about twenty minutes. When pork in Georgian becomes soft, add a spoonful of seasonings of hops-suneli and dry coriander, a pinch of cinnamon and cloves. Pour in the wine vinegar and dosalivayem as necessary. Cook the dish for another five minutes. We serve chilled, generously sprinkling the meat with fresh chopped greens.

Pork in the oven

We put a handful of a handful of dried dogwood pitted. For this dish, you need to choose a kilogram piece with bone and a layer of fat (scapula or ham). Three large bulbs shinkem rings. We warm up the oven. Piece of pork salt and put on a baking sheet so that the layer of fat was on top. We place the onion rings next to the meat. Pour half a glass of water. We put the pan in the oven for two and a half or even three hours, until the pork in Georgian is completely ready. From time to time, you need to open the oven door and water a piece of meat with the juice. During the baking process, it evaporates completely. Therefore, you need to have a kettle with hot water ready, because if the meat is watered cold, it will become very tough. Approximately two hours later, when the pork is half finished, it is necessary to put brushed, chopped and salted potatoes on the baking tray. The cornel should be thrown back in a colander, letting it drain and also sent to the oven. The finished dish is cut into portions and served together with a side dish (potatoes and onions). From above the meat is poured with juice, sprinkled with cornel and fresh chopped greens.

Baked pork

A kilogram of meat without bones is cut into small pieces of medium size. Prepare a mixture of spices. It must be black fragrant pepper, salt, dry coriander, rosemary, basil, parsley and dill. "Rain" pour this mixture of spices to the meat. Mnem his hands, so that the seasonings will drag all the pieces. Add to the meat for a large spoon of honey and lemon juice. Stir to have all the pieces in the marinade.

At least three hours should be in the refrigerator pork in Georgian. The recipe prescribes to put it together with the marinade on a greased baking sheet. Add another soup spoon of sour cream, stir and send to a preheated oven. Marinated meat, cut into pieces, is baked faster. Already in an hour and a half you will have a ready dish. Serve it with a garnish of vegetables.

Chahokhbili from pork in Georgian

For this delicious dish you need to take 600 grams of fatty meat. After washing, you need to thoroughly dry a piece with napkins, so that no liquid remains. We cut pork into small pieces. We put on the fire stew or kazanok. When he gets warm, we put meat in there. Cover and simmer on a small fire for about twenty minutes. As the juice is allocated, it needs to be drained into a bowl. Four bulbs are cleaned and shredded by semirings. Add them when the pork is almost ready. Also put 250 g of tomato sauce. Stir and stew for another quarter of an hour. If the meat begins to burn, add the juice from the bowl. We grind three to four cloves of garlic. Sechom fresh green parsley, chabera, basil and cilantro. When the onion is soft, add the garlic. Season with chahohby black pepper, salt and hops-suneli. Stirring. Enter the visited green. Immediately cover the kazanok and turn off the fire. Serve chahokhby after twenty minutes, so that the greens and spices have time to reveal their scent.

Mtsvadi and bitches - what's the difference?

Recipes of shish kebab from pork in Georgian are quite numerous. But, contrary to our ideas about this Caucasian dish, meat for it is not marinated. Georgians believe that this way the shish kebab will preserve its flavor and will be more delicious. Distinguish mtsvadi and bitches. The first dish is a shish kebab from a pig's neck. Bitches are made from scraps. In any case, only fresh, not unfrozen meat is used. For the barbecue they take not coals, but old vines. They give a lot of heat. Often slices of a shish kebab are planted not on metal skewers, and on thin grape rods. And they put them very close to the heat.

Shish kebab in Georgian from pork

Now we will describe in more detail all the stages of preparing a delicious mtsvadi. We cut the pork neck into medallions. We discuss the meat. Each medallion is divided into three pieces. The main secret of a delicious Georgian shish kebab is that the meat does not marinate. Pieces need to be crushed long by hand until they become sticky. So pork will preserve its juiciness and aroma. We work on the skewers. We kindle a brazier. When the coals or firewood is burned, we expose the skewers, placing them quite low over the heat. Immediately and salt - the upper side. Turn skewers should be rare. The meat should be covered with a crusty crust. Turning over, we will salivate again. Separately, you need to prepare a tkemali sauce and marinate onions.

Kaurma

We cut the half-kilogram piece of pork tenderloin with medium pieces. We put the meat in a saucepan and stew with a quarter of an hour. Three bulbs are cleaned and cut into circles. Add to the meat, stew for about eight minutes. Half a glass of tomato paste is bred in water in the proportion of one to two. You can use fresh tomatoes (400 grams) - so pork in Georgian (kaurma) will get even more delicious. But tomatoes should be pre-cooked and wiped through a sieve. Solim dish and continue to stew until the meat is ready. In the end we put traditional Georgian spices and seasonings in a saucepan: black pepper, hops-suneli, finely-sliced greens of parsley and cilantro.

Meat in Georgian on a kettle frying pan

If you do not have this extremely useful kitchen utensils, you can get by the potty. Or use a conventional frying pan. We cut pork meat with small pieces, we sew an onion. Both ingredients are fried in a mixture of vegetable and butter. We cut a small carrot. Add to the frying pan. Eggplant is cleaned, cut into washers. We remove the sweet pepper from the stem and seeds, shred straw. Add the vegetables to the frying pan. Three three tomatoes. This mashed potatoes are also added to the meat. Season with salt, garlic (2-3 cloves), red spicy and black pepper.

From the usual frying pan, transfer all the contents into ketsi or pot. We put in the oven for an hour. Pork in Georgian style is served with pita bread and plenty of fresh herbs.

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