Ojakhuri from pork
2 servings
30 minutes
Odjakhuri made from pork is a soulful Georgian dish that embodies the atmosphere of a family hearth. The name 'odjakhuri' translates to 'family', emphasizing its homely essence. The dish combines golden potatoes, juicy pork, and aromatic spices to create a rich flavor. Bell peppers add freshness, while cilantro and thyme provide Georgian spice. The cooking feature lies in the sequential frying of ingredients, preserving their texture and revealing aromas. Adding garlic, vinegar, and tomatoes completes the flavor profile with depth. Odjakhuri is traditionally served hot, accompanied by fresh herbs and a glass of red wine. It’s an ideal choice for friendly gatherings or family dinners, offering warmth and coziness of Georgian cuisine.
1
In vegetable oil, fry the pork over high heat until a crust forms, but it should remain raw inside. Then transfer to a separate dish and let the juice drain.
- Pork neck (collar): 150 g
- Vegetable oil: 3 tablespoons
2
In the same pan, fry the potatoes (in half rings) until crispy, but keep the inside slightly raw.
- Potato: 250 g
3
We add meat with juice to the potatoes.
- Pork neck (collar): 150 g
4
Add bell pepper and simmer.
- Bell pepper: 100 g
5
Add onion, spices, salt, and thyme 5 minutes before it's ready.
- Onion: 100 g
- Salt: pinch
- Thyme: to taste
6
We mix garlic, vinegar, water, and tomatoes and add them to everything else simmering in the pan, then cover with a lid.
- Garlic: 1 clove
- Wine vinegar: 10 ml
- Water: 10 ml
- Tomatoes: 100 g
