Entree: Georgia – Tbilisi & Eastern Georgia – ოჯახური ➤ Ojakhuri (Georgian homestyle pan-roasted meat and potatoes seasoned with traditional spices and herbs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 1.5 lb (680 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) sunflower oil or vegetable oil
- 1 tbsp (15 g) pork fat or butter (optional)
- 2 large onions, thickly sliced, approx. 10 oz (280 g)
- 4 cloves garlic, minced, approx. 12 g
- 1 tbsp (15 g) tomato paste (optional)
- 1 1/2 tsp (4 g) khmeli-suneli (Georgian mixed spice)
- 1/2 tsp (2.5 g) dried fenugreek or crushed dried marigold (part of khmeli note)
- 1/2 tsp (2.5 g) red pepper flakes or to taste
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1 bay leaf (optional)

Instructions

1. Pat the pork pieces dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat the oil and pork fat or butter in a large heavy skillet or Dutch oven over medium-high heat until shimmering.
2. Brown the pork in batches until well caramelized on all sides, about 4–5 minutes per batch; transfer browned pork to a plate and set aside.
3. In the same pan, add the sliced onions and a pinch of salt; cook over medium heat until softened and beginning to brown, about 6–8 minutes. Stir in the minced garlic and tomato paste (if using) and cook 1 minute more.
4. Add the potato cubes to the pan and cook, stirring occasionally, until they begin to take on color, about 8 minutes.
5. Return the browned pork to the pan with the potatoes and onions. Sprinkle in the khmeli-suneli, fenugreek, red pepper flakes, remaining salt and pepper, and add the bay leaf if using. Stir to combine.
6. Add enough hot water to come about 1/3 up the sides of the mixture (about 1/2 to 3/4 cup / 120–180 ml) to create steam and allow braising; cover with a tight-fitting lid, reduce heat to low, and simmer gently until pork and potatoes are tender, about 25–35 minutes. Stir once or twice; add a splash more water if pan becomes dry.
7. Uncover and increase heat to medium-high for 2–4 minutes to reduce and concentrate the sauce if needed. Taste and adjust seasoning.
8. Remove from heat, discard the bay leaf, sprinkle with chopped cilantro, and serve hot family-style from the skillet.