forkue
Ojakhuri (Georgian Pork and Potatoes)

Georgian · Dinner · Easy

Ojakhuri (Georgian Pork and Potatoes)

Total
1 hr
Prep
20 min
Serves
4
Calories
600
Jump to recipe

Golden potatoes and browned pork meet sweet onion and fresh herbs in a Georgian skillet supper with crisp edges and garlicky juices.

Cooking the potatoes separately before combining them with the pork keeps Ojakhuri (Georgian Pork and Potatoes) crisp instead of steamy. Onion softens in the meat juices, and garlic and herbs go in late enough to stay fragrant.

Use pork shoulder steaks sliced across the grain into small pieces. A wide pan and uncrowded batches are essential; if the pork releases a pool of liquid, let it evaporate before adding the potatoes.

CrispyGarlickySavoryComfort FoodWeeknightGluten-freeDairy-freeEgg-freeNut-freeHigh-protein

Method

  1. Put potato in a saucepan, cover with water and bring to a boil. Simmer for until just tender, drain and let steam-dry.

  2. Heat 2 tbsp vegetable oil in a wide skillet over medium-high heat. Fry potatoes for , turning occasionally, until golden and crisp. Transfer to a plate.

  3. Add remaining oil and cook pork shoulder in two batches for per batch until browned and at least 145°F. Season with half the salt and black pepper and transfer to a plate to rest for at least .

  4. Lower heat to medium and cook onion in the pork juices for until soft. Add garlic and stir for .

  5. Return potatoes and pork with remaining salt. Toss over medium heat for until hot, then fold in cilantro and parsley off the heat.

Forkue tips

  • Run the potato saucepan and skillet in parallel to save time. Drain the potatoes thoroughly before frying to help the edges brown.

Storing and reheating

Refrigerate for 3 days. Reheat in a wide skillet with a little oil so the potatoes regain some crust; add the pork after the potatoes are hot.

Kitchen gear

SkilletTop picks on AmazonSaucepanTop picks on AmazonInstant read thermometerTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

600Calories
36gProtein
36gCarbs
34gFat

Photo: AlexandreTheGreatt, CC0, via Wikimedia Commons (cropped and enhanced)

Ojakhuri (Georgian Pork and Potatoes): FAQ

Can I use pork tenderloin?

Yes. It cooks faster than shoulder strips, so remove it as soon as it reaches 145°F and rest before returning it briefly to the potatoes.

Why are my potatoes falling apart?

They were boiled too far or stirred too much while frying. Stop the first simmer when a knife meets slight resistance and let each side brown before turning.

How do I store and reheat Ojakhuri (Georgian Pork and Potatoes)?

Refrigerate for 3 days. Reheat in a wide skillet with a little oil so the potatoes regain some crust; add the pork after the potatoes are hot.

How long does Ojakhuri (Georgian Pork and Potatoes) take?

About 1 hr in total: 20 min prep and 40 min cooking.

What do I need to make Ojakhuri (Georgian Pork and Potatoes)?

The key ingredients are pork shoulder, potato, onion, garlic, cilantro and parsley, plus pantry basics.

Any tips for Ojakhuri (Georgian Pork and Potatoes)?

Run the potato saucepan and skillet in parallel to save time. Drain the potatoes thoroughly before frying to help the edges brown.

Cook this next

More porkMore potatoes