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Ojakhuri (Family-Style Fried Pork and Potatoes)

The Quirky Foodster Team

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20 minutes
Prep
35 minutes
Cook

Ingredients

  • 700 g (1.5 lb) pork shoulder, cut into bite-sized chunks
  • 700 g (1.5 lb) potatoes, cut into thick wedges
  • 2 large onions, thickly sliced
  • 4 garlic cloves, sliced
  • 30 ml (2 tbsp) sunflower oil
  • 1 tsp dried summer savory or thyme
  • Salt and black pepper, to taste
  • Fresh coriander and dill, for serving

Method

  1. Heat oil in a large heavy skillet over high heat and sear the pork chunks until browned on all sides, about 8 minutes. Remove and set aside.
  2. In the same pan, fry the potato wedges until golden and nearly cooked through, about 15 minutes, turning occasionally.
  3. Return the pork to the pan, add the onions and garlic, and cook together for another 10 minutes until the onions soften and everything is well browned.
  4. Season with savory, salt and pepper.
  5. Scatter with fresh herbs and serve directly from the pan.

Introduction: Ojakhuri translates roughly to 'family-style' and is exactly that: a generous skillet of pan-fried pork, potatoes and onions, seasoned simply and served straight from the pan.

Cultural Background: Ojakhuri translates roughly to 'family-style' and is exactly that: a generous skillet of pan-fried pork, potatoes and onions, seasoned simply and served straight from the pan. It is a staple weekend lunch across Georgia, often accompanied by pickles and fresh herbs.

Tips: Cook in a single generously-sized pan rather than crowding it, so the pork sears rather than steams.

Variations: A leaner version uses chicken thigh instead of pork; mushrooms are sometimes added with the onions in mountain regions.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a covered skillet over medium-low heat for 8-10 minutes, stirring occasionally.

Nutrition: Approx. 520 kcal, 28 g protein, 30 g fat, 32 g carbohydrate per serving.

FAQs:

Q: Can Ojakhuri be made without pork?

A: Yes, chicken thigh or beef chuck both work well and are common substitutions.

Q: Is Ojakhuri spicy?

A: No, it is mildly seasoned; heat can be added with a side of Georgian chili sauce if desired.

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