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Georgian ojakhuri with browned pork, potatoes, onions, and herbs in a cast-iron skillet.

Georgian Ojakhuri

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A rustic Georgian skillet of browned pork, potatoes, onions, garlic, and fresh herbs.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Georgian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Ojakhuri
  • 1 1/2 lb boneless pork shoulder cut into 1-inch pieces
  • 2 tbsp neutral oil divided
  • 1 medium yellow onion cut into wedges
  • 1 1/2 lb yellow potatoes cut into wedges
  • 4 cloves garlic thinly sliced
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1/2 tsp black pepper
  • 1 1/2 tsp fine salt
  • 1/2 cup water
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large cast-iron skillet
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

Brown the pork and potatoes:
  1. Pat the pork dry and season with half the salt. Heat 1 tablespoon oil in a large skillet over medium-high heat and brown the pork on all sides, 6 to 8 minutes. Transfer to a plate.
  2. Add the remaining oil and the potatoes. Cook, turning occasionally, until browned on the outside and nearly tender, 10 to 12 minutes. Transfer to the plate.
Finish the skillet:
  1. Reduce the heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, coriander, paprika, pepper, and remaining salt for 30 seconds.
  2. Return the pork and potatoes to the skillet. Add the water, cover, and cook for 10 minutes, until the pork is cooked through and the potatoes are tender.
  3. Uncover and cook for 3 to 5 minutes to reduce excess moisture. Fold in the parsley and cilantro, then serve hot.

Nutrition

Calories: 610kcalCarbohydrates: 43gProtein: 39gFat: 31gSaturated Fat: 9gCholesterol: 118mgSodium: 920mgFiber: 5gSugar: 4g

Notes

  • A wide pan helps the pork and potatoes brown instead of steam.
  • Finish with herbs just before serving for a fresh contrast to the rich skillet.