Georgian-Style Smukavc with Walnut Sauce

Ingredients

In the original Slovenian version of Smukavc, the dish is typically made with beef or veal, and the sauce is usually tomato-based. However, in this Georgian adaptation, we use pork as the main protein and replace the tomato sauce with a creamy walnut sauce. Additionally, we incorporate Georgian spices and herbs to infuse the dish with the distinct flavors of Georgian cuisine. We alse have the original recipe for Smukavc, so you can check it out.

• 500g (1.1 lb) pork, cut into cubes 500g (1.1 lb) pork, cut into cubes
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek 1 teaspoon ground fenugreek
• 1 teaspoon ground marigold petals 1 teaspoon ground marigold petals
• 1 teaspoon ground blue fenugreek 1 teaspoon ground blue fenugreek
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1 cup walnuts, finely ground 1 cup walnuts, finely ground
• 1 cup chicken or vegetable broth 1 cup chicken or vegetable broth
• 1 tablespoon fresh parsley, chopped (for garnish) 1 tablespoon fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork cubes, chopped onion, minced garlic, vegetable oil, ground coriander, ground fenugreek, ground marigold petals, ground blue fenugreek, ground paprika, salt, and black pepper. Mix well to ensure the pork is evenly coated with the spices. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
2. 2.
   Heat a large skillet over medium heat and add the marinated pork. Cook until the pork is browned on all sides, about 5-7 minutes.
3. 3.
   Reduce the heat to low and add the finely ground walnuts to the skillet. Stir well to combine with the pork.
4. 4.
   Gradually pour in the chicken or vegetable broth, stirring continuously to create a smooth sauce. Simmer for 20-25 minutes, or until the pork is tender and the sauce has thickened.
5. 5.
   Remove from heat and garnish with fresh parsley.
6. 6.
   Serve the Georgian-Style Smukavc hot with rice or traditional Georgian bread.

Treat your ingredients with care...

• Walnuts — Make sure to finely grind the walnuts to achieve a smooth and creamy sauce. You can use a food processor or a mortar and pestle to grind them.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the marinade.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the skillet before pouring in the broth.
• Serve the Georgian-Style Smukavc with a side of pickled vegetables for a refreshing contrast.

Serving advice

Serve the Georgian-Style Smukavc hot, garnished with fresh parsley. Accompany it with a side of fluffy rice or traditional Georgian bread.

Presentation advice

To enhance the presentation, drizzle a small amount of walnut sauce over the pork cubes and sprinkle some chopped parsley on top. Serve it on a decorative platter or individual plates for an elegant touch.