10 recipes using pork — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus.
These 10 georgian pork recipes are ready in about 54 minutes on average, with 380–540 kcal per serving, and 60% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Georgian cuisine — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus — brings its own distinctive techniques and seasonings to every ingredient it touches. When Georgian cooks work with pork, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are grilling, boiling, searing and marinating.
A mild, sweet meat that spans quick chops and bacon to long-cooked shoulder and ribs. In this collection it's most often cooked with fine sea salt, garlic, chopped fresh cilantro, neutral oil, ground beef and all-purpose flour. The dishes here span georgian classics ready in as little as 32 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Khinkali (Georgian Soup Dumplings) is the highest-rated dish in this collection at 4.9★ from 1,080 ratings.
Georgia's most popular outdoor cooking tradition — chunks of pork neck marinated simply in onion and pomegranate juice, grilled over vine wood coals until charred outside and juicy within.
Pork and potatoes pan-fried with onions and peppers — Georgia's most beloved family-style dish, named for its purpose: shared.
Twisted Georgian dumplings holding spiced meat and hot broth — pinch the topknot, sip the soup, eat the rest.
Hand-twisted dumplings filled with spiced, juicy ground meat and broth, meant to be picked up by the topknot and slurped carefully.
Cubed pork and potatoes pan-fried together with onions until crisp and browned, a hearty Georgian family dinner served sizzling.
Chunks of marinated pork threaded onto skewers and grilled over open flame or hot coals, a beloved Georgian barbecue tradition.
Dense yeasted bread stuffed with heavily spiced ground meat, baked until golden, a specialty from Georgia's mountainous Svaneti region.
Coarsely ground pork mixed with pomegranate seeds, garlic and Georgian spices, shaped into patties and pan-seared, a home-style take on kupati sausage.
The rich, peppery broth that fills traditional khinkali dumplings, served here as a soup with mini dumplings simmered directly in the pot.
A juicy spiced beef and pork burger inspired by Georgian kebabi, grilled and served with a sharp onion and herb topping.
Look for pink-red, firm flesh with a little marbling. Loin and tenderloin are lean and fast; shoulder (Boston butt) and belly are fatty and made for slow cooking.
A brine keeps lean cuts juicy. Render fatty cuts low and slow to turn the collagen silky; sear first for a flavourful crust.
Modern pork is safe at 63°C / 145°F with a short rest, leaving the centre faintly pink and juicy; shoulder and ribs go to ~90°C+ for pull-apart tenderness.
A good source of protein, thiamine and B vitamins; choose loin cuts to keep saturated fat lower.
Most of these 10 Georgian pork recipes are ready in around 54 minutes from start to finish. The quickest, Georgian Kebabi Burger, takes about 32 minutes, while the slower-cooked dishes run up to 85 minutes.
Across this collection they range from about 380 to 540 kcal per serving, averaging 433 kcal — Mtsvadi (Georgian Pork Skewers) is the lightest option at 380 kcal.
Mtsvadi (Georgian Pork Skewers) is a great place to start — it's rated easy and comes together in about 40 minutes. 60% of the recipes here are beginner-friendly.
In these recipes, pork is most often paired with fine sea salt, garlic, chopped fresh cilantro, neutral oil, ground beef and all-purpose flour. Georgian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Modern pork is safe at 63°C / 145°F with a short rest, leaving the centre faintly pink and juicy; shoulder and ribs go to ~90°C+ for pull-apart tenderness.
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