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Tbilisi Salad with Pork

Try this incredibly delicious Georgian-style salad! Tbilisi salad with pork is a traditional dish of Georgian cuisine. It's packed with good-for-you ingredients and comes out light yet plenty filling, with a pleasant flavor of fresh herbs and walnuts. By adjusting the amount of hot pepper, you can make it blazing hot or, the other way around, mild and mellow.

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Tbilisi salad with pork
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 3 g
Fats 55 % 6 g
Carbohydrates 18 % 2 g
73 kcal
GI: 67 / 0 / 33
  • Rinse the red kidney beans, then soak them in clean cool water for 8–10 hours or overnight. Drain off all the water and put the beans in a pot. Add half of the water and set it on the stove. Bring to a boil, salt the beans to taste, and cook over low heat for an hour to an hour and a half, until tender. Drain and let the beans cool. Meanwhile, prepare the meat. Rinse the pork tenderloin under running water and pat it dry with paper towels. Put it in a pot and cover with the remaining clean cool water. Set it on the stove and bring to a boil. Salt the water to taste, add the bay leaf and allspice, and simmer the pork, covered, over low heat until fully cooked — 40–60 minutes, depending on the cut. Once done, transfer it to a plate, let it cool, and cut into small cubes. Rinse the bell pepper, cut off the stem, and remove the inner seeds and membranes. Cut the flesh into thin strips. Rinse, seed, and finely chop the hot chile too. Peel and rinse the garlic and red onion. Finely chop the garlic with a knife. Slice the onion into half-moons and put it in a deep dish; sprinkle with the sugar and the white vinegar, then work the rings with your hands to lightly pickle them. Rinse and dry the fresh cilantro, then chop it finely. In a large salad bowl, combine the cooked pork, red beans, bell pepper, hot chile, pickled red onion, chopped garlic, and cilantro. Toss everything together, season with salt and pepper to taste, sprinkle with khmeli-suneli, and toss again. In a separate bowl, mix the olive oil with the white wine vinegar and pour it over the salad. Just before serving, sprinkle the salad with the chopped walnuts. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Hop-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Table vinegar - 11  kcal/100g
  • Allspice - 263  kcal/100g
  • Red beans - 93  kcal/100g

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