3 recipes using pork — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus.
These 3 georgian pork recipes are ready in about 57 minutes on average, with 380–540 kcal per serving, and 67% 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 boiling, grilling, marinating and frying.
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 onions, freshly ground black pepper and dried summer savory. The dishes here span georgian classics ready in as little as 40 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.
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 3 Georgian pork recipes are ready in around 57 minutes from start to finish. The quickest, Mtsvadi (Georgian Pork Skewers), takes about 40 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 443 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. 67% of the recipes here are beginner-friendly.
In these recipes, pork is most often paired with onions, freshly ground black pepper and dried summer savory. 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.