Cooks this dish for paying guests · Verified chef · Answers buyers directly
5 h 30 min total70 min hands-onServes 6Medium
This recipe has reached the top of the ladder
LEGEND → —Everything depends on the fire: the meat goes on only when the vine wood has burned down to grey-edged embers with no flame left.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork neck (collar)000 g
Yellow onions000 g
Coarse sea salt000 g
Black pepper000 g
Sour green plums000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Buying pork neck: fat seams, thickness, what to reject
Loading a skewer so nothing spins or hangs
Vine wood, charcoal and mangal height
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 15 of the 18 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: judging when the embers are ready — step 11 of 18.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Levan Chikvaidze watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Cooking over flame instead of waiting for embers
Cubes cut too small to survive the heat
Round skewers that let every piece spin back
The onion is there to season and not to tenderise, and the turns are timed by what the fat is doing rather than by the colour of the crust.
Written by Levan Chikvaidze. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
598 people cooked it, 84% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
