Georgian pork skewers (Mtsvadi)

1. Cut the pork neck into 4-5 cm cubes, making sure each piece keeps a little fat – that's what keeps mtsvadi juicy.

2. Slice one onion into thin rings and put it in a bowl with the meat; season with salt and pepper, sprinkle with the vinegar, mix well, cover and marinate in the fridge for at least 2 hours, ideally overnight.

3. Take the meat out of the fridge half an hour before cooking; meanwhile light the grill and wait until the charcoal is covered in white ash and glowing evenly (or heat a griddle pan until very hot).

4. Thread the meat cubes tightly onto skewers (set the marinade onion aside) and grill over the embers, turning often, for 15-20 minutes until browned all over and just cooked through; if dripping fat makes the flames flare up, sprinkle with a little water or vinegar water.

5. Meanwhile slice the two serving onions into thin rings and rub them with a little salt; halve the pomegranate and remove the seeds.

6. Slide the hot meat off the skewers straight onto the onion rings, scatter with pomegranate seeds and serve at once with lavash or fresh bread and tkemali sauce.

Tip: Georgians say the main seasoning of good mtsvadi is smoke: if you can, grill it over vine cuttings or charcoal. The onion and vinegar marinade tenderises the meat, but fatty pork neck is the real secret – lean loin dries out.