Chashushuli from pork neck
2 servings
30 minutes
Chashushuli from pork neck is a vibrant, rich dish of Georgian cuisine that impresses with its combination of flavors and aromas. Historically, chashushuli was made from beef, but the variation with pork adds extra juiciness and tenderness to the meat. Fried fat gives a rich taste, while spices like sumac, chili, and black pepper reveal the Eastern spiciness of the dish. Cherry tomatoes add a slight tanginess, and butter softens the texture. The dish is garnished with fresh cilantro and sesame seeds, giving it a special piquancy. Chashushuli pairs perfectly with lavash or fluffy Georgian bread – shotis puri – allowing you to enjoy the rich sauce. This dish is great for friendly gatherings as its rich flavor and aroma make it the center of attention at any table.
1
Cut the fat into small cubes.
- Salo (cured pork fat): 70 g
2
Fry on high heat without oil until golden brown and set aside.
- Salo (cured pork fat): 70 g
3
Chop the onion and garlic coarsely.
- Onion: 1 piece
- Garlic: 3 pieces
4
Cut the pepper into small strips and slice the tomatoes in half.
- Green bell pepper: 1 piece
- Cherry tomatoes: 7 pieces
5
Cut the pork into small slices and add to the melted fat. Add pepper and fry on high heat.
- Pork neck (collar): 250 g
- Green bell pepper: 1 piece
6
After 3-4 minutes, stir, add onion, and salt.
- Onion: 1 piece
- Salt: to taste
7
Season with black pepper and sumac. Stir and reduce the heat to medium.
- Ground black pepper: 0.5 teaspoon
- Sumac: 0.5 teaspoon
8
After a couple of minutes, add cherry and garlic. Stir.
- Cherry tomatoes: 7 pieces
- Garlic: 3 pieces
9
Add butter in a minute.
- Butter: 1 piece
10
Slightly reduce the heat and cover with a lid. At this stage, you can add half a glass of water if you want to achieve a more liquid consistency of the dish.
- Salt: to taste
11
Stir after 5-6 minutes and add chili.
- Chili powder: 0.5 teaspoon
12
Add chopped cilantro and mix.
- Cilantro: 1 bunch
13
After a minute, transfer to a plate, sprinkle with sesame, and add fried lard.
- Sesame seeds: 1 teaspoon
- Salo (cured pork fat): 70 g