Pork Ojakhuri with Coriander
4 servings
45 minutes
Khatuna Kolbaya, co-owner of Saperavi Café and "Vai Me!" shared the recipe with us. "Ojakhuri" is translated from Georgian as "family", from the word "ojahi" - "family". This is the name of one of the most famous and hearty dishes of Georgian cuisine . It consists of potatoes, onions, garlic, tomatoes, herbs, Georgian spices and meat, usually pork, because pork is an inexpensive, everyday, homemade meat. But if you cut it into small pieces and stew it with Svan salt , khmeli-suneli and basic tomato sauce satsebeli, and most importantly, generously sprinkle with cilantro, then everyday pork will literally blossom. Depending on the season, you can add new colors to the ojakhuri, for example, in the fall, replace some of the potatoes with quince, and in the winter with celery.
1
Heat olive oil in a pan and sauté the sliced onion until golden brown.
- Olive oil: to taste
- Onion: 200 g
2
Then add chopped garlic and sweet pepper cut into strips.
- Garlic: 40 g
- Red sweet pepper: 200 g
3
Cut the pork into cubes.
4
Add to the pan and fry for 5-7 minutes until golden brown.
- Pork: 600 g
5
Peel the potato.
6
Add halved potatoes to the pan and continue frying until they are soft.
- Baby potatoes: 640 g
7
Wash the tomatoes and cut them into large pieces.
8
Add tomatoes, Svan salt, and satsivi sauce 30 seconds before readiness.
- Tomatoes: 260 g
- Svan salt: 25 g
- Satsebeli sauce: 200 g
9
Serve the ojakhuri on plates.
10
Serve with fresh cilantro.
- Cilantro: 2 sprigs
