Mtsvadi on Tsalami

Success points

• Cut the pork into even 4 cm cubes so they brown at a similar rate and are easy to check with a thermometer.
• Grill over glowing embers without active flames. Brush on only a little wine near the end so the meat browns instead of steaming.

Practical guidance

Similar-sized cubes cook more evenly. Pork neck has enough fine marbling to stay juicy; very lean cuts and small cubes may dry before they brown. The timing begins with cutting and seasoning, then allows 35 minutes for the grapevine prunings to become an even bed of pale coals. Keep the skewers covered in the refrigerator during that wait. The grill should fit all six at once; otherwise work in batches and add cooking time.

Avoid tall flames. If fat catches, move the skewers to a cooler zone until the flare settles; do not lean over the grill. Vine clippings give the characteristic regional smoke. If they are unavailable, use clean, untreated hardwood charcoal and avoid chemically treated or resinous wood.

Refrigerate raw pork at or below 4 °C and use within 3–5 days, or freeze it. Refrigerate cooked leftovers in a shallow covered container within 2 hours and use within 3–4 days. Reheat leftovers to 74 °C (165 °F). Do not reuse wine or a brush that has touched raw meat.

Allergens and food safety

The listed ingredients contain no major declarable allergen; some wines contain sulfites. Keep raw pork and its utensils separate from the ready-to-eat onion and serving platter. Wash hands and surfaces after handling raw meat. Check the largest cube with a clean thermometer: the center must reach at least 62.8 °C (145 °F), followed by a 3-minute rest. Refrigerate leftovers within 2 hours and keep them at or below 4 °C.

Serving cues

• The cubes are browned at the edges and juicy inside; confirm doneness with the thermometer before serving.
• Serve at once with the raw onion, which adds a crisp, mild contrast to the smoky pork.