Ojakhuri with quince and pork

4 servings

45 minutes

Khatuna Kolbaya, owner of Saperavi Café, shared the recipe with us.

Energy value per serving

• Calories: 880.1
• Proteins: 28.1g
• Fats: 62.1g
• Carbohydrates: 52.6g

Ingredients

• Pork neck: 600 g
• Mini Potatoes: 640 g
• Tomatoes: 4 pc
• Onion: 200 g
• Coriander: 40 g
• Olive oil: 50 ml
• Garlic: 40 g
• Svanetian salt: 20 g
• Satsebeli: 200 g
• Quince: 600 g
• Spices: to taste

Cooking steps

1. Cut the pork into cubes.

   Required ingredients:

   • Pork neck: 600 g

2. Peel the onion and cut it into strips.

   Required ingredients:

   • Onion: 200 g

3. Peel and finely chop the garlic.

   Required ingredients:

   • Garlic: 40 g

4. Heat the pan and pour in olive oil.

   Required ingredients:

   • Olive oil: 50 ml

5. Fry the onion until golden brown, add chopped garlic.

   Required ingredients:

   • Onion: 200 g
   • Garlic: 40 g

6. Put the pork in the pan and continue frying.

   Required ingredients:

   • Pork neck: 600 g

7. Cut the quince into cubes and add to the pan. Fry for another 10 minutes.

   Required ingredients:

   • Quince: 600 g

8. Add pork to the stew with onions, and after 5-7 minutes, add the potatoes cut in half.

   Required ingredients:

   • Pork neck: 600 g
   • Mini Potatoes: 640 g

9. Dice the tomatoes and add them to the meat.

   Required ingredients:

   • Tomatoes: 4 pieces

10. Add spices, and half a minute before readiness and serving, introduce the satsabeli sauce. Do not let the sauce evaporate completely. Add salt.

    Required ingredients:

    • Spices:  to taste
    • Satsebeli: 200 g

11. Garnish with cilantro when serving.

    Required ingredients:

    • Coriander: 40 g