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Ojakhuri
Ojakhuri: family-style fry of pork and crisp potatoes with onion and herbs
Ojakhuri simply means 'of the family', and in Tbilisi it is the plate a family orders to share at a weekend lunch, sizzling in a ketsi clay pan: pieces of pork neck or shoulder fried until browned and juicy, tossed with crisp fried potatoes, onion and herbs, sometimes with a spoon of tkemali on the side. This is a pork dish. A common mistake is frying the potatoes with the pork from the start; the meat stews and the potatoes never crisp. Chef's tip: fry the two separately and combine them only for the last 2 minutes, which is how Georgian cooks keep both crisp. Pork pieces this size are safe once the juices run clear and the thickest piece reaches 71 °C.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the pork
- 1 ⅓ lb pork shoulder or neckcut into 3 cm pieces
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp sunflower oil
- 2 onionssliced into half-moons
For the potatoes
- 1 ½ lb waxy potatoescut into thick wedges
- ½ cup sunflower oilfor frying
- ½ tsp salt
To finish
- 2 cloves garlicfinely chopped
- ½ oz fresh corianderchopped
- 1 tsp khmeli-suneli
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Method
0/5 doneStep 1: Season 1 ⅓ lb pork shoulder or neck with 1 tsp salt and ½ tsp black pepper. Heat 2 tbsp sunflower oil in a heavy pan over a medium-high heat and fry the pork for 12–15 minutes, turning, until browned outside and the juices run clear. A probe in the thickest piece should read 160°F.
15 minStep 2: Add 2 onions and fry for 6 minutes more until soft and golden.
6 minStep 3: Meanwhile pat 1 ½ lb waxy potatoes dry. Heat ½ cup sunflower oil in a second pan over a medium-high heat and fry them for 15–18 minutes, turning, until golden and crisp outside and soft inside. Drain and salt with ½ tsp salt. Common mistake: frying both together; nothing crisps.
18 minStep 4: Add the potatoes, 2 cloves garlic and 1 tsp khmeli-suneli to the pork and toss for 2 minutes over a high heat.
2 minStep 5: Scatter with ½ oz fresh coriander and serve straight from the pan.
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 30 g
- Carbs
- 40 g
- Fat
- 34 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ojakhuri take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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