Name: Ojakhuri in Georgian.
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Salt, freshly ground black pepper to taste; Salt to taste; Mix of spices (paprika, dried garlic, suneli hops, cumin, dried parsley) - 1 tsp; Table vinegar 9% - 1 tsp; Vegetable oil - 6 tbsp; cilantro - 4 bunch; Garlic - 3 clove; red onion - 2 pcs.; Cherry tomatoes - 200 g; Potato - 800 g; Pork pulp - 800 g

The traditional Georgian dish odzhakhuri translates to "family." Often, a stew made from meat with potatoes (these ingredients are used equally in the recipe), tomatoes, onions, and garlic is served at large feasts. This dish is hearty and is prepared quite simply, usually in one pan, as in our recipe. All the ingredients can be cooked not only on the stove but also in an oven preheated to 180 degrees, by transferring the contents of the pan to an ovenproof dish.

Cut the peeled potatoes into large pieces. In a large skillet, heat 3 tbsp. l. vegetable oil and fry the potatoes over medium-high heat until crisp, 10 minutes. At the end of cooking, add salt, mix gently and transfer to a bowl.

Dry the pork with paper towels and cut into 1.5–2 cm cubes. Add the remaining vegetable oil to the pan and add the meat. Add salt, season with black pepper, stir and fry until golden brown, 10 minutes.

Cut 1 onion into halves of rings, chop the garlic. Add vegetables to the pan with meat, reduce heat to medium and cook for another 5 minutes. Return the potatoes to the pan, season with spices and pour in 100 ml of hot water.

Cover the pan with a lid and reduce heat to low. Cook ojakhuri until the meat is soft, another 20 minutes. If necessary, add a little more water to the pan. Add cherry tomatoes and cook for another 5 minutes.

Cut the remaining onion into rings and place in a small bowl. Pour in the vinegar and leave the onions to marinate for 5-10 minutes. Place ojakhuri on plates, sprinkle with cilantro leaves, add pickled onions and serve immediately.

Ojakhuri in Georgian.

Ukrainian

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Ojakhuri in Georgian.

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