Ojakhuri with pork
4 servings
60 minutes
Odjakhuri with pork is a vibrant and hearty dish from Georgian cuisine. The name translates to 'family' or 'home,' reflecting its purpose of gathering loved ones around one table. Pork neck fried in clarified butter acquires an appetizing golden crust, while the potato soaked in meat juices becomes tender and aromatic. The addition of garlic, cilantro, and tomatoes gives the dish a special charm, creating a harmonious balance of flavors – spiciness, freshness, and a slight tanginess. The finishing touch is pickled onions that add a pleasant sharpness. Odjakhuri is perfect for cozy home evenings when you want to warm up and enjoy the traditional taste of Georgian cuisine.
1
Cut the meat into small pieces. Heat oil in a pan and fry the meat evenly until half-cooked for 6-7 minutes. Add salt and pepper to taste.
- Pork neck (collar): 300 g
- Clarified butter (ghee): 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Peel the potatoes, slice them into medium-thick rounds, add to the pan and fry with the meat for 15-20 minutes over medium heat.
- Potato: 300 g
3
Chop the garlic finely, place it in the pan, reduce the heat, cover with a lid, and simmer for 4-5 minutes.
- Garlic: 3 cloves
4
Cut the tomatoes into small pieces. Add the tomatoes and cilantro to the pan, cover, and simmer for another 15-20 minutes.
- Tomatoes: 3 pieces
- Chopped cilantro (coriander leaf): 1 bunch
5
Marinate the onion. For this, mix sugar, vinegar, and vegetable oil, and add salt and pepper. Cut the onion into rings and pour the marinade over it for 5-10 minutes, then drain the liquid. When serving the dish, sprinkle it with onion rings.
- Onion: 1 head
- Sugar: 1 teaspoon
- Vinegar: 2 tablespoons
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
