Pork meat dishes Georgian cuisine. Gorgeous Georgian-style spicy pork with bright spices

Georgian cuisine stands out for its spicy, spicy dishes with lots of fresh herbs, vegetables and meat. Due to its location at the crossroads of Asian and European cultures, it has carefully reworked and absorbed their influences. Dishes such as kharcho, chashushuli, chicken tabaka, lobio, khachapuri are recognized worldwide as the national standard of Georgian cuisine.

Caucasian men consider cooking meat their direct duty and innate ability, and it is worth adding that there is practically no share of boasting in this. As a rule, lamb, veal, chicken, pork or a mixture of these varieties are used.

A distinctive feature by which Georgian meat is immediately recognized is unusual sweet and sour marinades: lemon-honey, pomegranate-garlic, sour cream-honey with the addition of pine and Greek nuts. Fresh vegetables are cut on a large plate or immediately placed at the base of the dish, while there are a lot of them, it is even difficult to understand which component is the main one.

Classic recipe

The combination of soft young meat with natural honey gives an unforgettable mild taste. The main thing is not to overdo it with its quantity, otherwise it will turn out too sweet, and the sour sour cream component will not save the day.

Wash the young lamb and cut into equal pieces. If you come across meat with a large number of veins and fatty layers, then it is better to remove them immediately. Pierce each slice in several places with a fork or knife so that it is better and faster soaked during pickling.

Washed and chopped fresh herbs - cilantro, parsley, basil - mix with homemade sour cream and liquid honey. At the end, add spices for lamb (coriander and pepper), salt and mix everything thoroughly.

Pour the meat with the resulting sauce, mix thoroughly and knead it so that the marinade is absorbed into all layers. Cover with cling film or a lid and refrigerate for at least three hours. The longer it stays there, the more tender the dish will turn out. If you could not find a young lamb, you can take chicken or pork as a basis. Please note that these types of meat can be marinated less, a couple of hours is enough.

Turn on the oven at 190°C. Cut off a special baking sleeve of the required length. It is better not to regret that there is no back-to-back and air circulates, otherwise the oilcloth will burst, all the juice will flow out and start to burn.

Put the lamb with the marinade in the sleeve, tie the ends several times and send to cook for fifty minutes.

Spicy "Chashushuli"

This national dish is a must at every celebration. It is usually made from beef. The main feature of "Chashushuli" is its unique set of spices.

• veal - 800 g;
• onions - 2 pcs.;
• tomatoes - 5 pcs.;
• a set of greens;
• seasonings;
• oil - 5 tbsp. l.

Preparation: 2 hours.

Calories: 119 kcal / 100 g.

We cut the steamed veal into large pieces, throw it into the cast iron and begin to fry. No need to add water or oil right away - on high heat it will quickly begin to melt and its own juices will be enough to achieve optimal pre-frying of the surface. We add it only after ten minutes. Then we reduce the flame and cover the cauldron with a lid so that the meat is stewed.

Remove the husks from the onions and chop them in half rings, pour the oil into the saucepan and sauté until golden brown.

Put the tomatoes in boiling water, immediately remove the skin and puree in a blender or grind through a sieve. Do not forget about the veal: you need to stir it periodically, and if the moisture has evaporated, add more.

Add tomatoes to the onion, and fry for eight minutes, stirring all the time. Pour the dressing to the meat, pour in suneli hops, coriander, thyme and red pepper. Mix everything and leave to stew for forty minutes. At the end, we fall asleep with a plentiful layer of greens and set aside.

This dish is eaten hot, so it is served immediately from the stove to the table, if it has cooled down during the feast, it can be reheated.

Georgian-style spicy meat with vegetables in pots in the oven

Meat cooked in pots with vegetables is considered a good solution for a buffet table due to portion serving. The combination of components baked in an electric oven is distinguished by its sharpness and brightness of taste.

• pork - 900 g;
• potatoes - 1 kg;
• tomatoes - 4 pcs.;
• zucchini - 2 pcs.;
• onion - 2 pcs.;
• cilantro - 30 g;
• garlic - 3 pcs.;
• pepper - 2 pcs.;
• pepper, salt, Georgian spices.

Preparation: 2.5 hours.

Calories: 176 kcal / 100 g.

Cut a large piece of lean pork into small pieces. If there is fat, remove it. We spread the cut fat on the bottom of the pots, on top of it - the prepared meat, sprinkle with spices and salt. We clean the potato tubers, wash them thoroughly and cut into slices - this will be the next layer of the dish. We clean the onions, dip them in water, cut them into slices and put them on the potatoes.

My zucchini, peel and cut into cubes, distribute a thick layer on top of the onion. Next up is sweet pepper. We cut it into strips. It is better to take red or multi-colored pods - this way the dish will look brighter and more appetizing.

We cut the tomatoes in half, three through a sieve, and discard the peel. Chop the garlic with a knife. Mix with tomato puree, herbs and pour the mixture on top of the pots. We turn on the electric oven at 185 ° C. We cover the pots with lids, set them in foil trays - the liquid can splash out during cooking - and place them to cook for an hour and a half.

In each pot at the end we put a spoonful of homemade sour cream and mix.

Try to cook, this is an interesting and unusual snack that came to us from Foggy Albion.

On the festive table, serve boiled pork cooked in the oven with your own hands. And we tell you how to make meat unusually juicy.

Spicy chicken in teriyaki sauce is what you need! Take note.

How to cook meat with walnuts according to the Georgian recipe

Walnuts - goes well not only with pastries, but also with spicy meat dishes. Before adding to the dish, it is recommended to fry them until a characteristic smell appears and chop them slightly.

• beef - 600 g;
• oil - 150 g;
• seasonings, salt;
• nuts - 150 g.

Preparation: 1 hour.

Calories: 132 kcal / 100 g.

Cut the meat into medium slices. Melt the butter in a saucepan and lay the young beef to fry. Vegetable oil is not suitable, as you need the meat to melt in your mouth. Fill with water to the very brim and tightly cover with a lid, leave to simmer for forty minutes.

We clean the nuts from the shell, take out the kernels, throw them into a dry frying pan to lightly fry, chop with a rolling pin and, together with seasonings and salt, put them in a saucepan. Mix all the contents, simmer for seven minutes and set aside. We fall asleep on top of fresh herbs and arrange on plates. Boiled pasta or potato slices are suitable for this dish.

1. The most suitable sizes of pieces of meat are two by two centimeters. It will cook quickly and will not fall apart in the process;
2. There are no many spices and fresh herbs in Georgian cuisine, this is what it stands out for;
3. It is recommended to initially cook the meat over high heat so that it is fried, and then reduce the flame and simmer;
4. Seasonings and spices are best crushed in a mortar yourself than using ground powder;
5. Georgian meat goes well with all vegetables: zucchini, eggplant, zucchini, peppers, potatoes and tomatoes.
6. Any kind of meat should be moderately fatty, too lean will turn out dry.

Enjoy your meal!

In the Christian country of Georgia, there is no ban on eating pork. But still, the attitude towards this type of meat there is ambiguous and contradictory. In ancient times, in some regions of Georgia (Svaneti, Kartli, Guria), a pig was sacrificed to pagan gods. Therefore, in the early centuries of Christianity, the meat of this animal was considered "not beneficial to the saints." Compared to lamb, chicken, beef, pork is not used very often in Georgian national cuisine. This is primarily due to the small number of livestock. Highlanders rarely raise these animals. But if the Georgians make pork dishes, they cook them in a special way. The canons of national cuisine require meat to be served with a lot of spices and herbs. In this article, we have collected the most famous Georgian pork dishes. We hope that by using these recipes you will diversify your table.

Wash a kilogram of fatty meat and cut into large pieces. We clean seven onions and chop them in half rings. We put everything in a cauldron and fry thoroughly. Let's pass two hundred grams of walnut kernels through a meat grinder. In a mortar, crush six sprigs of cilantro, three cloves of garlic, a few pinches of salt and capsicum. Mix this greens first with nuts. Sprinkle 75 grams of cornmeal there. Pour some water, stir. Pour the fried pork with onions. We cook for about twenty minutes. When the Georgian-style pork becomes soft, add a tablespoon of hop-suneli seasoning and dry coriander, a pinch of cinnamon and cloves. Pour in the wine vinegar and add salt as needed. Cook the dish for another five minutes. Serve chilled, generously sprinkling the meat with fresh chopped herbs.

Pork in the oven

We put a handful of dried pitted dogwood to soak. For this dish, you need to choose a kilogram piece with a bone and a layer of fat (shoulder or ham). We chop three large onions into rings. We heat up the oven. We salt a piece of pork and put it on a baking sheet so that a layer of fat is on top. Onion rings are placed next to the meat. Add half a glass of water. We put the baking sheet in the oven for two and a half or even three hours, until the Georgian pork is completely cooked. From time to time you need to open the oven door and pour over a piece of meat with the secreted juice. It will evaporate during the baking process. Therefore, you need to have a kettle of hot water ready, because if you pour cold water on the meat, it will become very tough. After about two hours, when the pork is half cooked, put the peeled, chopped and salted potatoes on a baking sheet. Dogwood must be thrown into a colander, drained and also sent to the oven. The finished dish is cut into portions and served with a side dish (potatoes and onions). Top the meat with juice, sprinkle with dogwood and fresh chopped herbs.

baked pork

Cut a kilogram of meat without bones into medium-sized pieces. Prepare the spice mix. It must contain black allspice, salt, dry cilantro, rosemary, basil, parsley and dill. "Rain" pour this mixture of spices to the meat. We knead with our hands so that the seasonings envelop all the pieces. Add a large spoonful of honey and lemon juice to the meat. Stir so that all the pieces are in the marinade.

Georgian pork should stand in the refrigerator for at least three hours. The recipe prescribes to put it together with the marinade on a baking sheet greased with vegetable oil. Add another soup spoon of sour cream, stir and send to the preheated oven. Pickled meat, cut into pieces, bakes faster. In an hour and a half you will have a finished dish. It should be served with a side dish of vegetables.

Georgian Pork Chakhokhbili

For this delicious dish, you need to take 600 grams of fatty meat. After washing, you need to thoroughly dry the piece with napkins so that no liquid remains. Cut the pork into small pieces. We put a saucepan or cauldron on the fire. When it warms up well, put the meat there. Cover and simmer over low heat for about twenty minutes. As the juice is released, it must be drained into a bowl. We clean four onions and chop them in half rings. Add them when the pork is almost ready. We also put 250 g of tomato sauce. Stir and simmer for another quarter of an hour. If the meat starts to burn, add the juice from the bowl. Mince 3-4 cloves of garlic. We chop fresh parsley, savory, basil and cilantro. When the onion becomes soft, add the garlic. Season chakhokhbili with black pepper, salt and suneli hops. We stir. We introduce chopped greens. Immediately cover the cauldron and turn off the fire. Serve chakhokhbili after twenty minutes, so that the herbs and spices have time to reveal their aroma.

Mtsvadi and bitches - what's the difference?

Georgian pork barbecue recipes are quite numerous. But, contrary to our ideas about this Caucasian dish, meat is not marinated for it. Georgians believe that this way the barbecue will retain its flavor and be more delicious. There are mtsvadi and bitches. The first course is pork neck skewers. Bitches are made from tenderloin. In any case, only fresh, not thawed meat is used. For the barbecue, they do not take coals, but old vines. They give a lot of heat. Often pieces of barbecue are planted not on metal skewers, but on thin grape rods. And put them very close to the heat.

Pork shish kebab in Georgian style

Now we will describe in more detail all the stages of preparing delicious mtsvadi. Cut the pork neck into medallions. We dry the meat. Each medallion is divided into three pieces. The main secret of a delicious Georgian barbecue is that the meat is not marinated. Pieces need to be kneaded with your hands for a long time until they become sticky. This will keep the pork tender and flavorful. We prick pieces on skewers. We fire up the grill. When the coals or firewood burn out, set the skewers, placing them fairly low over the heat. Here we also salt - the upper side. Turning skewers should be done rarely. The meat should be covered with a fried crust. Turn over and salt again. Separately, you need to prepare the tkemali sauce and pickle the onion.

Kaurma

We cut into medium pieces a half-kilogram piece of pork tenderloin. We put the meat in a saucepan and simmer for a quarter of an hour. We clean three onions and cut into circles. Add to the meat, simmer for about eight more minutes. We dilute half a glass of tomato paste in water in a ratio of one to two. You can also use fresh tomatoes (400 grams) - this way Georgian pork (kaurma) will turn out even tastier. But the tomatoes should first be boiled and rubbed through a sieve. Salt the dish and continue to simmer until the meat is fully cooked. At the end, we put traditional Georgian spices and seasonings in a saucepan: black pepper, suneli hops, finely chopped parsley and cilantro.

Georgian meat in a clay pan ketsi

If you do not have this extremely useful kitchen utensil, you can do with a pot. Or use a regular frying pan. We cut a pound of meat into small pieces, chic the onion. Both ingredients are fried in a mixture of vegetable and butter. Cut up a small carrot. Add to the pan. We clean the eggplant, cut into balls. We get rid of the sweet pepper from the stalk and seeds, chop into strips. Add vegetables to the pan. Three three tomatoes. This puree is also added to the meat. Season with salt, garlic (2-3 cloves), red hot and black pepper.

From an ordinary frying pan, we shift all the contents into a ketsi or pot. We put in the oven for an hour. Georgian pork is served with lavash and lots of fresh herbs.

The Georgians have always been and will always be considered. They seem to have some kind of craving for meat in their blood, and the dishes always turn out juicy, fragrant and tasty. Today we will cook meat according to the original Georgian recipe. This is how real highlanders cook it, this is how we will try to cook it. Let's start!

To prepare Georgian meat recipe, we will need to take the following ingredients:
One kilo of pork
A tablespoon of sour cream (fat content - 15%)
One and a half tablespoons of honey (it is recommended to use linden honey)
Tablespoon of lemon juice
Greens to taste (we will use dill, parsley, cilantro, basil and rosemary)
Salt

How to cook fried pork
The cooking process is not very complicated, the main thing in it is to adhere to the strict sequence of actions given below.

First of all, you need to prepare the meat. To do this, we wash it thoroughly under running water, and then cut it into small pieces. The size of each piece should be approximately ten centimeters. We recommend using pork, which has some streaks of lard. If you cut the meat into smaller pieces, then after cooking it will dry out and not be as tasty.

All cooked greens must be finely chopped and placed in a separate bowl. In the event that you could not find fresh herbs, then it is allowed to use dry ones. One teaspoon of each dried herb will suffice. You also need to add a little salt, and mix everything thoroughly. The resulting mixture must be poured into a bowl with meat. We also put honey and lemon juice there. All this is thoroughly mixed and sent to a cold place for several hours. We marinated the meat like this overnight. Sour cream must also be added to marinated meat.

Preheat the oven to 180 degrees before cooking. Put our meat on a greased baking sheet. Bake it in the oven for an hour.

Before serving, the meat must be laid out on portioned plates, garnished with herbs if desired. It must be served hot. As a side dish, it would be best to use baked potatoes or vegetable salad.

A few cooking tips:
The longer you marinate the meat, the more it will soak in spices.
If there are layers of fat in the meat, then it will turn out more juicy.
When roasting meat, you can use the grill
When baking, it is worth using a wide form so that all the meat is placed in one layer. It doesn't need to be covered with anything.
If you use veal or lamb, then it should be borne in mind that their cooking time is much longer. To avoid the appearance of excessive rigidity, it is necessary to keep such meat in sour cream a little longer.

Step 1: Cooking meat in Georgian.

Step 2: Serve the meat in Georgian style.

You can keep the meat in the marinade for only 15 minutes. But then it will not be soaked much.

Buy better meat with layers of fat, then it will be very juicy.

You can bake meat on the grill.

It is best to use a wide baking dish so that the meat fits in one layer. Nothing to cover.

If you cook veal or lamb instead of pork, keep in mind that they cook much longer. And in order for the meat not to turn out tough, it will have to be supported longer in the marinade with sour cream.

This is no worse than barbecue in nature - meat in the oven or Georgian meat! I have been looking for such a recipe for a long time, the meat turned out juicy and soft ...

Georgian cuisine is a storehouse of successful recipes for cooking meat. This applies not only to barbecue, but also to other meat dishes that are prepared at home.

We offer to bake Georgian meat in the oven. Thanks to the marinade with lemon juice, the dish is soft and juicy. Fresh herbs and spices give it an appetizing aroma, and honey gives it a pleasant sweet note. We recommend using suneli hops as spices, but you can choose any other spices to your liking.

Products:

• Meat (pork, beef) - 1 kg
• Honey - 2 tbsp. spoons
• Lemon - 0.5 pcs.
• Sour cream - 1 tbsp. a spoon
• Spices and herbs: suneli hops, dill, parsley, cilantro, rosemary, basil - to taste
• Salt - to taste
• Black pepper (ground) - to taste

How to cook meat in Georgian:

Cut the meat pulp into medium pieces, chop the greens, squeeze the juice from the lemon. Mix the prepared ingredients, add honey, spices, salt. Place in the refrigerator for 2-3 hours.

After the meat has marinated, mix it with sour cream and put it on a baking sheet or in a baking dish.

Send to the oven preheated to 180 degrees for 45-60 minutes. The cooking time depends on the meat chosen and the size of the pieces.

Serve Georgian-style meat with your favorite side dishes and vegetable salads. You will definitely want to cook this dish again.

Enjoy your meal!