Ojakhuri — Home-Style Pork and Potatoes

Georgian Non Fasting Published April 21, 2026

Non-Fasting Recipe: This dish contains meat, dairy, or eggs and is intended for feast days and non-fasting periods.

Ojakhuri means "family style" — a skillet of browned pork and golden potatoes seasoned with garlic,
cilantro, and Georgian spices. It is the everyday home meal of Georgia: fast, honest, and enormously
satisfying. Served straight from the cast iron to the table.

FASTING LEVEL: Non-Fasting (pork)

SERVINGS: 4
TIME: 50 minutes

INGREDIENTS:
- 700 g pork neck or shoulder, cut into 2 cm chunks
- 800 g waxy potatoes, peeled and cut into 2 cm chunks
- 2 large onions, thickly sliced
- 6 cloves garlic, minced
- 3 tablespoons vegetable oil, plus more as needed
- 2 tablespoons red wine vinegar
- 1 teaspoon dried blue fenugreek (utskho suneli)
- 1 teaspoon dried marigold (imeruli saffron), optional
- 1 teaspoon coriander seeds, crushed
- 0.5 teaspoon cayenne
- Large bunch of fresh cilantro, chopped
- Salt and black pepper
- Fresh parsley, for serving

METHOD:
1. Pat pork dry and season with salt, pepper, utskho suneli, marigold, coriander, and cayenne. Let marinate 20 minutes.
2. Heat 2 tablespoons oil in a large cast iron skillet over high heat. Brown pork in a single layer, 4-5 minutes per side, until deep golden. Transfer to a plate.
3. Reduce heat to medium-high. Add remaining oil and potatoes. Cook undisturbed for 4 minutes, then toss and continue cooking until potatoes are golden and fork-tender, 15-18 minutes. Add more oil if the pan looks dry.
4. Push potatoes to the side. Add onions to the cleared space and cook 5 minutes until lightly softened but still with some bite.
5. Return pork (and any accumulated juices) to the skillet. Add garlic and vinegar. Toss everything together and cook 3-4 minutes, scraping up the browned bits.
6. Taste for salt. Add half the cilantro. Toss.
7. Serve directly from the skillet, topped with remaining cilantro and parsley.

NOTES:
- The pork must sear properly. Do not overcrowd the pan. Work in two batches if necessary.
- Onions should remain slightly crunchy — they provide textural contrast to the soft potatoes.
- Fresh cilantro is non-negotiable. Do not substitute dried.
- Traditional ojakhuri is made in a ketsi (clay pan) over open flame. Cast iron is an excellent substitute.

NUTRITION (per serving, approximate):
Calories: 580 | Protein: 38 g | Carbohydrates: 42 g | Fat: 30 g | Fibre: 5 g