Traditional Georgian Ojakhuri Recipe
Artem Y
2-3
10 minutes
40 minutes
300
Georgian Cuisine
Main Course
Ojakhuri is a quintessential Georgian dish that epitomizes comfort food in Georgia. This version features pork, traditionally roasted with potatoes and onions, and seasoned with a blend of spices that delivers a deep, rich flavor profile characteristic of Georgian cuisine. Accompanied by sauces like tkemali or ajika, Ojakhuri is not just a meal, it's a celebration of flavor, heritage, and togetherness.
Ingredients
10.5 oz Beef - cut into medium-sized cubes
3 Medium Potatoes - peeled and quartered
1 Onion - chopped
2 Tomatoes - chopped
1 clove Garlic - minced
1 Bell pepper - chopped
1-2 Tbs Svanetian salt - or to taste
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For serving Green Tkemali
For serving Georgian Red Adjika
2 Ripe Tomatos
Directions
Season the pork: In a large bowl, combine the pork chunks with paprika, coriander, cumin, salt, and pepper. Mix well to ensure the meat is evenly coated.
Cook the pork: Heat 2 tablespoons of olive oil in a large oven-proof skillet over medium-high heat. Add the pork and sear until all sides are golden brown, about 7-8 minutes. Remove the pork from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions and garlic until they begin to soften, about 3-4 minutes.
Combine and roast: Return the pork to the skillet along with the quartered potatoes. Stir well to combine. Transfer the skillet to the preheated oven and roast for about 30 minutes, or until the potatoes are tender and the pork is cooked through.
Garnish and serve: Remove the skillet from the oven. Garnish with fresh cilantro and serve hot with tkemali or adjika.