Odzhakhuri or Ojakhuri

Ingredients for 4 servings:

• 600 g pork, preferably neck or chop
• 400 g potatoes
• 150 g bell pepper(s), red
• 200 g onion(s)
• 2 cloves garlic
• ½ bunch of dill
• Seasoned salt (Svanetian seasoned salt) or regular salt
• pepper
• 100 ml vegetable oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

traditional Georgian dish with roasted pork and potatoes

Ojakhuri is one of the most popular Georgian dishes. Translated, it means family meal because everyone enjoys it. The essential basic ingredients are pork and potatoes, but the rest is versatile. Cut the meat into bite-sized pieces—in Georgia, meat on the bone is often used—and fry in a little oil until crispy. Dice the onions, garlic, and bell peppers, add them, and fry briefly. Keep the meat and vegetables warm. Peel and dice the potatoes, and fry in a new pan in plenty of oil until crispy and tender. Add the diced potatoes to the meat, mix, and season with salt, pepper, and chopped dill. Ideally, you should use Svanetian seasoned salt, but regular salt will do in a pinch. Cover the dish and let it simmer for another three to four minutes over low heat. Ojakhuri is typically served in an unglazed clay bowl. If you like, you can garnish the dish with fresh onion rings.