Spicy Pork Chaşuşuli (Georgian-Style Pork Stew)
A rich, spicy pork stew slow-cooked with plenty of onions, tomatoes, and khmeli-suneli spice blend. The thick, flavorful sauce pairs perfectly with bread or grains.
- Time
- 1 h
- Serving
- 697 kcal
- Ingredients
- ≈ $2.30
- Protein
- 35 g
Ingredients
- 1 Pork shoulderpack 800 g ≈ $4.50 190 g
- 2 Onions≈ $1.60 per kg 160 g
- 3 Tomatoes≈ $4.67 per kg 140 g
- 4 Garlic≈ $10.00 per kg 8 g
- 5 Khmeli-suneli 2 g
- 6 Cilantropack 50 g ≈ $1.20 10 g
- 7 Chili flakes 1 g
- 8 Sunflower oil 10 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the pork1 into small chunks, slice the onion2 into half-rings, and finely chop the tomato3.
Heat the oil in a heavy-bottomed pan and sear the pork1 for 6–8 minutes until lightly browned.
Add the onion2 and cook for 10 minutes until soft and lightly golden.
Stir in the tomato3, garlic4, khmeli-suneli, chili flakes, salt, and black pepper.
Pour in 80 ml of water, cover, and simmer on low heat for 35–40 minutes until the pork1 is tender.
Sprinkle with fresh cilantro6 and warm for another 2 minutes until the sauce thickens.
Tips
- Why it works
- Fry the onion for 10 minutes until golden so it gives off its sweetness and doesn't turn bitter. If it stays raw, the dish will taste sour.
- Substitutions
- Instead of khmeli-suneli, use a mix of 1 tsp coriander, ½ tsp caraway and ½ tsp paprika. Replace the tomatoes with 100 g plain tomato paste.
- Common mistakes
- The meat will be dry if you stew it uncovered or over high heat. Check it: the sauce should be thick and the meat juicy.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in a pan with 20 ml water for 5 minutes under a lid. Don't freeze.
- Serve with
- Serve with hot wholemeal bread or buckwheat with an egg. A great warmer in winter.
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