Georgian Ojakhuri Recipe: A Classic Pork and Potato Dish
Traditional Georgian Ojakhuri Recipe
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Category
Main Course
Servings
2-3
Prep Time
10 minutes
Cook Time
40 minutes
Calories
300
Ojakhuri is a quintessential Georgian dish that epitomizes comfort food in Georgia. This version features pork, which is traditionally roasted with potatoes and onions, seasoned with a blend of spices that offers a deep, rich flavor profile characteristic of Georgian cuisine. Accompanied by sauces like tkemali or ajika, Ojakhuri is not just a meal but a celebration of flavors and family togetherness.
Teona Matkava
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
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1-2 Tbs Svanetian salt - or to taste
-
For serving Green Tkemali
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For serving Red Adjika
Optional
Directions
Preheat the oven to 400°F (200°C).
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.
Recipe Note
Drink Pairing:
Alcoholic: A glass of Georgian Saperavi wine complements the rich flavors of the dish.Non-Alcoholic: Sparkling mineral water with a squeeze of lemon.
Best Way to Serve:
Enjoy Traditional Georgian Ojakhuri as a hearty weekend meal or at family gatherings. This dish is ideally served directly from the oven in a rustic, cast-iron skillet or a traditional clay pot to retain its warmth and enhance its authentic Georgian flavors. Pair it with sides of crusty bread or a simple green salad to balance the richness of the meat and potatoes.
FAQs:
Can I use chicken instead of pork? Yes, chicken can be substituted for pork in this recipe. Adjust the cooking time accordingly, as chicken may cook faster.Is this dish gluten-free? Yes, this version of Ojakhuri is gluten-free.How can I make it spicier? To add more heat, increase the amount of ajika sauce served with the dish.
Nutrition
Nutrition
- Serving Size
- 1 Plate - (320g)
- per serving
- Calories
- 300
- Protein
- 20 grams
- Carbs
- 20 grams
- Fat
- 15 grams