Mtsvadi

Cut 1000 g of pork neck into pieces about 4–5 cm, leaving thin layers of fat for juiciness.

Grate 2 onions, squeeze out their juice and mix it with the pork and salt; cover and leave to marinate in the fridge for 2 hours.

Cut the third onion into thin rings, and prepare the pomegranate seeds for serving.

Light the grill and wait until the coals are covered with white ash; thread the meat onto skewers, without leaving large gaps.

Grill the mtsvadi over white-hot coals for 20–25 minutes, turning the skewers often so the meat browns evenly and cooks through inside.

While grilling, lightly sprinkle the pork with pomegranate juice a few times; if the fat flares up, sprinkle the coals with salt rather than water.

Remove the cooked meat from the skewers, let it rest for 5 minutes, and serve with onion rings and pomegranate seeds.