👨‍🍳 조리법

1. 1

   Pat the pork cubes dry with paper towels and season generously with salt and black pepper.

   💡 전문가 팁: Drying the pork helps it to brown better.
2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes in batches until golden brown on all sides. Remove the pork from the pot and set aside.

   💡 전문가 팁: Do not overcrowd the pot; brown the pork in batches to ensure a good sear.
3. 3

   Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.

4. 4

   Add the minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly, until fragrant.

5. 5

   Stir in the crushed tomatoes, khmeli suneli, and red pepper flakes. Bring the mixture to a simmer.

   💡 전문가 팁: Scrape the bottom of the pot to loosen any browned bits.
6. 6

   Return the browned pork to the pot. Add about 1/2 cup of water or broth if the sauce seems too thick. Bring back to a simmer, then reduce the heat to low, cover, and cook for 1 to 1.5 hours, or until the pork is very tender.

   💡 전문가 팁: The pork should be fork-tender.
7. 7

   Stir in most of the chopped cilantro and parsley, reserving some for garnish. Cook for another 5 minutes until the herbs have wilted slightly.

8. 8

   Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with the remaining fresh herbs.

   💡 전문가 팁: Chakhohbili is excellent served with Georgian bread (puri) or mchadi.