Georgian
Ojakhuri
Ojakhuri is a Georgian family-style skillet of crisp potatoes, browned pork, onions, garlic, and warm khmeli-suneli spices. It is traditionally served hot, often in a clay ketsi, with fresh cilantro and a splash of sharpness.
Ingredients
- Pork shoulder or pork belly, cut into 3 cm pieces400g
- Waxy potatoes, peeled and cut into wedges500g
- Yellow onion, sliced into thick half-moons1 large
- Garlic cloves, finely chopped3
- Sunflower oil3 tbsp
- Ground coriander seed1 tsp
- Blue fenugreek1/2 tsp
- Dried marigold petals or Imeretian saffron1/2 tsp
- Hot red adjika1 tsp
- White wine vinegar1 tbsp
- Fine sea saltto taste
- Freshly ground black pepperto taste
- Fresh cilantro, chopped1/3 cup
- Pomegranate seeds2 tbsp
Method
- Pat the pork dry and season it with salt, black pepper, ground coriander, blue fenugreek, dried marigold, and adjika.
- Heat 1 tablespoon of sunflower oil in a heavy skillet or ketsi over medium-high heat and brown the pork on all sides until well colored and the fat begins to render.
- Lower the heat to medium, cover loosely, and cook the pork for 15 to 18 minutes, stirring occasionally, until tender and lightly crisp at the edges.
- While the pork cooks, heat the remaining sunflower oil in a separate pan and fry the potato wedges in a single layer until golden, crisp outside, and tender inside.
- Transfer the fried potatoes to the pork pan and fold them together gently so the potatoes keep their shape.
- Add the sliced onion and cook for 4 to 5 minutes, stirring only occasionally, until the onion softens but still has texture.
- Stir in the chopped garlic and white wine vinegar, then cook for 1 minute until fragrant.
- Taste and adjust with salt, black pepper, or a little more adjika if desired.
- Serve immediately, scattered with fresh cilantro and pomegranate seeds, ideally sizzling in the pan.
Common questions
Can I substitute pork shoulder with pork belly in ojakhuri, and how does it change the result?
Yes. Pork belly makes ojakhuri richer, fattier, and crispier at the edges. Pork shoulder gives a meatier, more balanced bite. If using belly, reduce added oil a bit and watch the pan closely so the rendered fat doesn’t overcook the potatoes.
How do I know when the pork and potatoes are cooked at the right time?
The pork should be browned first, then cooked until tender and lightly crisp at the edges, usually 15 to 18 minutes after browning. The potatoes should be golden outside and soft inside before joining the pork, so they hold their shape in the pan.
What are the most common mistakes when making ojakhuri?
The biggest mistakes are overcrowding the pan, which steams the pork and potatoes, and stirring too much, which breaks the potatoes. Also avoid adding garlic too early, or it can burn and turn bitter after the vinegar goes in.
How should I store leftovers, and do they reheat well?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore some crispness, adding a small splash of oil if needed. Microwaving works, but the potatoes will soften.
What is the best way to serve ojakhuri?
Serve it hot in the skillet or on a warm platter, topped with fresh cilantro and pomegranate seeds. It’s excellent with pickles, crusty bread, or a simple salad, and the sharp, juicy toppings help balance the rich pork and potatoes.