Georgian Main

Ojakhuri

Ojakhuri is a Georgian family-style skillet of browned pork and potatoes with onion, garlic, coriander and a bright finishing splash of vinegar. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

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20 minsPrep time
40 minsCook time
Serves 4Servings
EasyDifficulty
Ojakhuri
About this dish

Ojakhuri: the story on the plate

Ojakhuri is a Georgian main with a clear sense of place. Ojakhuri means family-style or family meal, and the dish lives up to the name: pork and potatoes cooked simply and generously in one pan. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Ojakhuri means family-style or family meal, and the dish lives up to the name: pork and potatoes cooked simply and generously in one pan.

Why it is famous

It is everyday Georgian comfort food designed for sharing rather than elaborate presentation.

Cultural significance

It is everyday Georgian comfort food designed for sharing rather than elaborate presentation.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

675Calories
38gProtein
64gCarbs
30gFat
Ingredients

What you need

  • 700 pork shoulder, cut into 3 cm pieces
  • 700 potatoes, cut into wedges
  • 250 onions, thickly sliced
  • 15 Garlic, sliced
  • 35 fresh coriander, chopped
  • 1 ground coriander
  • 1 paprika
  • 20 wine vinegar
  • 45 neutral oil
  • 2 fine salt
  • 1 black pepper
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Parboil the potato wedges in salted water for 6–7 minutes until the edges are just beginning to soften. Drain thoroughly and let steam escape for 5 minutes.
  2. Heat a large heavy pan with half the oil. Brown the pork in two batches over high heat, giving each piece space to colour. Remove once browned but not yet fully tender.
  3. Add the remaining oil and potatoes to the same pan. Fry for 10–12 minutes, turning only occasionally, until they develop a strong golden crust.
  4. Add onions and cook 5 minutes, then return the pork with garlic, ground coriander, paprika, salt and pepper. Lower the heat slightly and cook another 8–10 minutes until pork is tender.
  5. Splash in the vinegar around the edge of the hot pan and toss for 30 seconds. The sharp raw smell should disappear while leaving brightness behind.
  6. Fold in fresh coriander off the heat and serve straight from the pan while the potatoes are still crisp.
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Tips, storage and serving advice

Shopping tips

If sulguni is unavailable, blend low-moisture mozzarella with feta for stretch plus tang. Fresh coriander and tarragon matter; stale dried herbs will not recreate the brightness of Georgian food. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Ojakhuri, prioritise fresh or properly stored versions of pork shoulder, potatoes, onions, garlic; speciality seasonings should smell vivid rather than stale.

Common mistakes

Crowding prevents browning; raw potatoes take too long and absorb fat; adding fresh coriander early turns it dull.

Chef’s tips

Parboiling then steam-drying the potatoes gives the reliable crisp exterior the dish needs.

How to know it is cooked

Pork is tender with browned edges, potatoes are crisp outside and fluffy within, and no watery liquid remains.

Plating advice

Serve in the cooking pan or on a broad platter to preserve crispness.

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