Entree: Georgia – Adjara – ოჯახური Ojakhuri (Family-style pork and potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 lb (900 g) Yukon or waxy potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 2 large onions, about 12 oz (340 g) total, thinly sliced
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 3 tbsp (45 ml) sunflower oil or vegetable oil
- 2 tbsp (30 ml) butter (optional, for finishing)
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) crushed coriander seeds or ground coriander
- 1/2 tsp (1 g) dried fenugreek leaves (utskho suneli) or substitute 1/2 tsp (1 g) dried thyme
- 1/2 tsp (1 g) red pepper flakes or to taste
- 1/3 cup (80 ml) dry white wine or water (for deglazing)
- 2 tbsp (30 ml) tomato paste (optional, for deeper color)
- 2 tbsp (6 g) chopped fresh cilantro (coriander leaves) for garnish
- 1 tbsp (15 ml) chopped fresh parsley or more cilantro for garnish
- Adjika, tkemali (plum sauce), or extra hot pepper paste for serving (optional)

Instructions

1. Heat 2 tbsp (30 ml) of oil in a large heavy skillet or cast-iron pan over medium-high heat. Pat the pork cubes dry, season with 3/4 tsp (4 g) salt and 1/4 tsp (0.5 g) black pepper, and brown in batches until well caramelized on all sides, about 6–8 minutes per batch. Remove browned pork and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the pan, reduce heat to medium, and add the sliced onions. Sauté until soft and beginning to brown, about 8 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in the tomato paste (if using), crushed coriander, dried fenugreek, and red pepper flakes; cook 1–2 minutes to bloom the spices. Deglaze the pan with 1/3 cup (80 ml) dry white wine or water, scraping up browned bits.
4. Return the pork to the skillet, nestle the potato chunks among the meat, add enough hot water to come about halfway up the potatoes (about 1/2–3/4 cup / 120–180 ml if needed), and bring to a gentle simmer. Cover and cook over low heat for 25–35 minutes, stirring once or twice, until potatoes are tender and pork is cooked through.
5. Uncover, raise heat to medium-high, and cook 3–5 minutes to reduce any excess liquid and crisp the potatoes slightly. Stir in butter if using, and adjust seasoning with remaining salt and black pepper.
6. Sprinkle chopped cilantro and parsley over the top, toss gently, and serve hot straight from the pan with adjika or tkemali on the side if desired.