Ojakhuri

Ojakhuri means "family dish" in Georgian, and this sizzling pan of crispy pork and fried potatoes tossed with onion, herbs, and pomegranate seeds is exactly the kind of communal, unfussy cooking found on every Georgian table. It is the antithesis of fussy cuisine — bold, filling, and deeply satisfying.

Serves: 4

Ingredients

• 600g (1 lb 5 oz) boneless pork shoulder, cut into 3cm (1¼ in) cubes
• 700g (1 lb 9 oz) waxy potatoes, peeled and cut into 3cm wedges
• 2 medium white onions, sliced into half-moons
• 4 tbsp (60ml) sunflower oil, divided
• 1 tsp sweet paprika
• ½ tsp ground fenugreek (utskho suneli)
• ½ tsp ground coriander
• Salt and black pepper to taste
• 3 tbsp pomegranate seeds
• 2 tbsp fresh flat-leaf parsley, roughly chopped
• 2 tbsp fresh coriander (cilantro), roughly chopped
• 1 tsp red wine vinegar

Instructions

1. Pat the pork cubes dry with paper towels and season generously with salt, pepper, paprika, fenugreek, and ground coriander. Allow to sit at room temperature for 15 minutes.
2. Heat 2 tbsp oil in a large cast-iron skillet or heavy frying pan over high heat until shimmering. Add the pork in a single layer and sear without stirring for 3–4 minutes until deeply browned on one side. Turn and cook a further 3 minutes. Transfer to a plate.
3. Reduce heat to medium-high. Add remaining 2 tbsp oil and the potatoes. Fry, turning occasionally, for 15–18 minutes until golden and cooked through. Season with salt.
4. Push the potatoes to the edges of the pan. Add the onions to the centre and stir-fry for 4–5 minutes until softened and lightly caramelised.
5. Return the pork to the pan, mix everything together, and stir-fry over high heat for 2 minutes to meld flavours. Add the vinegar and toss.
6. Transfer to a warmed serving platter or serve directly from the pan. Scatter pomegranate seeds, parsley, and coriander over the top.

Cook's Notes: Keeping the heat high throughout is essential — if the pan is too cool, the pork steams rather than crisps. Serve with Georgian flatbread (shotis puri) or tuck into fresh lavash. A spoonful of tkemali plum sauce alongside is traditional.