Georgian Mtsvadi, Kneaded Pork Skewers Grilled over Coals

What you need

• 1.2 kg (2 1/2 lb) pork neck, boneless, well marbled
• 2 tsp coarse salt, or to taste
• 1 tsp black pepper, freshly ground
• 1 red onion, sliced into thin half-rings
• tkemali sauce, sour plum sauce, for serving, optional

Method

Restated from the original video

1. 1

   Cut the pork into slices about 2 cm (3/4 in) thick, then cut the slices into pieces of about 4 cm (1 1/2 in).

2. 2

   Put the pork in a large bowl and knead it with your hands for 5-7 min, until the meat turns sticky and clings together. Add no marinade and no salt at this stage.

3. 3

   Light hardwood charcoal, or grapevine cuttings if you have them, and let it burn until covered in grey ash, 30-40 min.

4. 4

   Thread 5-6 pieces of pork onto each skewer and press them snugly together.

5. 5

   Lay the skewers on a grill 10-12 cm (4-5 in) above the hot coals.

6. 6

   Grill for 15-20 min, turning only 3-4 times, until each side has a brown crust.

7. 7

   Season with salt and pepper as you turn the skewers, so the meat stays juicy.

8. 8

   The pork is done when the thickest piece reaches 63 °C (145 °F) and the juices run clear. Rest the skewers for 3 min.

9. 9

   Slide the meat onto a platter and scatter the onion over it.

10. 10

    Serve hot with tkemali on the side.

Imported from coolnws.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.