Pork Ojahuri
Cooking time:
1 hour 30 minutes
Active time:
1 hour 10 minutes
Complexity:
Average
Ojakhuri is a popular meat dish in Georgia with potatoes, onions and spices. They prepare it in large quantities, immediately for the whole family, because "ojakhuri" in Georgian means "family." If you have never tasted this dish, prepare it according to our recipe and enjoy a delicious lunch with your loved ones .
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5
Recipe "Ojahuri with pork"
Ingredients for 5 servings
pork neck
1 kg
potatoes
1 kg
onions
2 pcs.
garlic
6 cloves
tomatoes
250 g
adjika
2 tsp + 100 mL water
khmeli suneli
1 tsp
paprika
1 tsp
bay leaf
2 pcs.
ground black pepper
pinch or to taste
salt
1 tsp or to taste
cilantro
for filing
parsley
for filing
vegetable oil
4 tbsp. l.
salt
1 tsp (or swan salt as desired)
Step 1/7
Cut the pork into large pieces measuring about 3x3 cm. Heat a saucepan with 2 tbsp. l. vegetable oil and put pork in it. Fry for about 10 minutes until ruddy, stirring occasionally. Place in a bowl.
Step 2/7
Cut onions into half rings, garlic into slices.
Step 3/7
Cut the tomatoes into medium-sized pieces.
Step 4/7
In the pan in which the pork was fried, pour another 1 tbsp. l. vegetable oil and put onions, garlic and tomatoes. Add suneli hops, paprika, bay leaf, ground black pepper, salt. Stir and fry everything together for a total of 10 minutes. Place in a bowl.
Step 5/7
Roughly chop the potatoes. In a saucepan where meat and vegetables with spices were fried, pour another 1 tbsp. l. oil, put potatoes in it and cook until golden brown for about 15 minutes.
Step 6/7
Dilute Adjika in 100 ml of water, mix. If you do not have very spicy adjika, and you like dishes sharper and more saturated, you can slightly increase its amount in the recipe.
Step 7/7
Add the previously fried meat and vegetables to the potatoes, stir, cover and simmer for 20-30 minutes. To serve, you can bake this dish in an oven preheated to 180 ℃ in traditional Georgian pottery (ketsi) for 15-20 minutes. When serving, garnish with herbs (you can chop) and red onion feathers.
Ingredients for 5 servings
pork neck
1 kg
potatoes
1 kg
onions
2 pcs.
garlic
6 cloves
tomatoes
250 g
adjika
2 tsp + 100 mL water
khmeli suneli
1 tsp
paprika
1 tsp
bay leaf
2 pcs.
ground black pepper
pinch or to taste
salt
1 tsp or to taste
cilantro
for filing
parsley
for filing
vegetable oil
4 tbsp. l.
salt
1 tsp (or swan salt as desired)
Nutritional value per 100 g
Calories
341 kcal
Proteins
11 g
Fats
27 g
Carbohydrates
14 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
0 g
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