Ojakhuri

The story

Ojakhuri is a Georgian main with a clear sense of place. Ojakhuri means family-style or family meal, and the dish lives up to the name: pork and potatoes cooked simply and generously in one pan. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 700 g pork shouldercut into 3 cm pieces
• 700 g potatoescut into wedges
• 250 g onionsthickly sliced
• 15 g Garlicsliced
• 35 g fresh corianderchopped
• 1 tsp ground coriander
• 1 tsp paprika
• 20 ml wine vinegar
• 45 ml neutral oil
• 2 tsp fine salt
• 1 tsp black pepper

Method

1. Parboil the potato wedges in salted water

   Parboil the potato wedges in salted water for 6–7 minutes until the edges are just beginning to soften. Drain thoroughly and let steam escape for 5 minutes.

   Look for: the edges are just beginning to soften Tip: Parboiling then steam-drying the potatoes gives the reliable crisp exterior the dish needs. Avoid: Crowding prevents browning; raw potatoes take too long and absorb fat; adding fresh coriander early turns it dull.

2. Heat a large heavy pan with half

   Heat a large heavy pan with half the oil. Brown the pork in two batches over high heat, giving each piece space to colour. Remove once browned but not yet fully tender.

3. Add the remaining oil and potatoes to

   Add the remaining oil and potatoes to the same pan. Fry for 10–12 minutes, turning only occasionally, until they develop a strong golden crust.

   Look for: they develop a strong golden crust

4. Add onions and cook 5 minutes, then

   Add onions and cook 5 minutes, then return the pork with garlic, ground coriander, paprika, salt and pepper. Lower the heat slightly and cook another 8–10 minutes until pork is tender.

   Look for: pork is tender

5. Splash in the vinegar around the edge

   Splash in the vinegar around the edge of the hot pan and toss for 30 seconds. The sharp raw smell should disappear while leaving brightness behind.

6. Fold in fresh coriander off the heat

   Fold in fresh coriander off the heat and serve straight from the pan while the potatoes are still crisp.

   Look for: Pork is tender with browned edges, potatoes are crisp outside and fluffy within, and no watery liquid remains.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.