Entree: Georgia – Kakheti – ოჯახური ➤ Ojakhuri (Hearty Georgian skillet of braised meat and potatoes flavored with onions and local spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 2 lb (907 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 lb (900 g) potatoes, peeled and cut into 1 to 1½-inch (2.5–3.8 cm) chunks
- 2 tbsp (30 ml) pork fat or vegetable oil
- 2 tbsp (30 ml) butter
- 2 medium onions, about 8 oz (225 g) total, thickly sliced
- 4 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) hot water or light stock
- 1 tsp (2 g) khmeli suneli (Georgian mixed spice)
- 1 bay leaf
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (packed) cilantro or parsley, chopped (about 15 g)
- Optional: 1 tsp (5 ml) red pepper flakes or 1 fresh hot pepper, sliced

Instructions

1. Pat pork dry and season with 1 tsp (6 g) salt and 1/4 tsp (1 g) pepper. Heat pork fat and butter in a large heavy ovenproof skillet or Dutch oven over medium-high heat. Brown pork in batches without crowding, about 4–5 minutes per side, then remove and set aside.
2. In the same pan, add sliced onions and cook over medium heat until deeply golden and caramelized, about 12–15 minutes. Add minced garlic and cook 1 minute more.
3. Return pork to the pan, add potato chunks, khmeli suneli, bay leaf, remaining 1/2 tsp (3 g) salt, and remaining 1/4 tsp (1 g) pepper. Pour in white wine to deglaze, scraping up brown bits, then add hot water or stock to come halfway up the potatoes.
4. Bring to a simmer, cover, and either simmer gently on the stove over low heat for 30–40 minutes or transfer to a preheated 350°F (180°C) oven for 25–30 minutes, until pork and potatoes are tender and sauce has reduced.
5. If the pan is too wet, uncover and cook a few minutes more to thicken. Stir in chopped cilantro or parsley and adjust seasoning. Serve hot straight from the skillet.