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Ojakhuri in Georgian

Georgian Ojakhuri (Pork and Potatoes)

Make a delicious Georgian family dinner. In Georgian, "ojakhuri" means "family" or "homestyle," and the name says it all. It's built to please everyone at the table, bringing meat and vegetables together on one plate.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork

400

Potatoes

300

Tomatoes

Onion

Garlic

Thyme (optional)

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 46 % 12 g

Carbohydrates 27 % 7 g

163 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Georgian ojakhuri? Gather your ingredients: meat, potatoes, tomatoes, onion, garlic, fresh thyme, vegetable oil, salt, and pepper. Ojakhuri can be made with any kind of meat — beef, pork, or lamb. You can use a fatty cut (like the neck) or a leaner one (leg or loin); it all comes down to personal taste. I'm using boneless pork leg.
Step 2:

Wash the meat, pat it dry, and cut it into medium pieces. Don't cut them too large, or the cooking time will run long and the onion may scorch in the meantime.
Step 3:

Scrub the potatoes well with a stiff sponge and cut them into wedges. New potatoes with thin skin are best for ojakhuri. Older potatoes will work too, but it's tastier with fresh new ones.
Step 4:

Cut the tomatoes into wedges, removing the stem end. Choose firm tomatoes that aren't green — you want them to hold their shape rather than break down into a shapeless mush across the pan.
Step 5:

Cut the onion into half-rings.
Step 6:

Peel and finely mince the garlic.
Step 7:

Heat the vegetable oil in a skillet. Add the potato wedges and fry over high heat for about 5 minutes, stirring. New potatoes cook fairly quickly, so there's no need to fry them any longer.
Step 8:

Push the potatoes off to one side and add the onion. Fry for about 2 minutes over medium-high heat until translucent. Don't mix the potatoes and onion together — just push the cooked onion over next to the potatoes.
Step 9:

Put the meat in the cleared space and fry until golden brown, about 7 minutes. Stir it now and then so it browns evenly on all sides.
Step 10:

Once the meat is browned, lower the heat. Season everything in the pan with salt and pepper, add the thyme, and stir.
Step 11:

Add the tomato wedges and minced garlic.
Step 12:

Stir the contents of the pan once more and warm everything together for 1 minute. The tomatoes just need to heat through, not fry.
Step 13:

Divide the ojakhuri among plates, sprinkle with chopped parsley or cilantro, and serve. Enjoy!

It's best to use a large skillet so the vegetables and meat fit in a single layer.
The right skillet matters — a poorly chosen pan can spoil even the best recipe.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. It's worth learning which oils are best for frying and which are better left out of the pan.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always adjust the spices and seasonings to your own taste. If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).