Ojakhuri with pork
A traditional Georgian dish featuring pork and potatoes. The meat is seared until golden brown, then combined with roasted potatoes, softened onions, garlic, and spices. Fresh herbs and red onion add the perfect finishing touch, enhancing the dish’s vibrant flavor and aroma.
Ingredients
- Pork shoulder600 g
- Potato1 kg
- Onion2 pcs
- Garlic3 cloves
- Sunflower oil2 tbsp
- Cooking oil2 tbsp
Spices
- Ground paprika1 tsp.
- Ground coriander1 tsp.
- Black pepper0,5 tsp.
- Dried dill0,5 tsp.
- Saltto taste
For serving
- Parsley20 g
- Red onion1 pcs
Cooking instructions
- 1.
Peel the potatoes and cut them into 3 cm cubes. Season with spices, salt to taste, and sunflower oil. Mix well, spread evenly on a baking sheet, and roast in a preheated oven at 180°C for about 40 minutes, until golden and tender inside.
- 2.
Cut the pork into 3 cm cubes. Heat a pan over medium heat, add oil, and sear the meat. Lightly season with salt and cook for 12-15 minutes, stirring occasionally, until a golden crust forms.
- 3.
Transfer the browned meat to a pot and keep it on the lowest heat to stay warm.
- 4.
Peel and slice the onion into half-rings. In the same pan where the meat was cooked, add a little oil and cook the onions over low heat, stirring occasionally, until they soften and become slightly caramelized. Two minutes before they are done, add finely chopped garlic and stir.
- 5.
Transfer the cooked onions to the pot with the meat and mix well. Add the roasted potatoes and gently combine, being careful not to break the potato pieces.
- 6.
For serving, finely chop the parsley or cilantro. Slice the red onion into thin half-rings. Plate the ojahuri, then top with fresh red onion and herbs.