Ojakhuri

Ingredients

• 700 g boneless pork collar
• 800 g waxy potatoes
• 2 pieces red onions
• 3 cloves garlic
• 4 tbsp sunflower oil
• 25 g unsalted butter
• 1 tbsp Georgian adjika
• 1 tsp ground coriander
• 1 tsp khmeli-suneli
• 1 tbsp red wine vinegar
• to taste fine salt
• to taste ground black pepper
• 0.5 bunches fresh cilantro
• 3 tbsp pomegranate seeds

Method

1. Cut the pork into generous pieces, dry them thoroughly, then season with salt and pepper; the meat must be very dry to brown rather than boil.
2. Cut the potatoes into thick wedges, rinse them, then dry them; they must lose their surface moisture to become crispy.
3. Heat a large heavy skillet or sauté pan with the oil, add the potatoes, and brown them over medium-high heat until the edges are well colored and the tip of a knife glides in with almost no resistance.
4. Remove the potatoes, add the pork to the same pan, and sear it until you have a brown crust on several sides and the aroma of roasted meat.
5. Lower the heat slightly, add the butter, the sliced red onions, and the crushed garlic, then let melt until the onions become soft, shiny, and slightly sweet.
6. Return the potatoes to the pan with the ground coriander, khmeli-suneli, and adjika, then toss gently to coat without breaking the wedges.
7. Cover for a few moments over low heat, until the pork is tender and the potatoes finish cooking in the spiced juices.
8. Uncover, add the red wine vinegar, stir, and let the bottom of the pan become shiny and fragrant; taste, then adjust the salt and pepper.
9. Off the heat, sprinkle with chopped fresh cilantro and pomegranate seeds, then serve piping hot in a deep dish or directly in the sauté pan.

Nutrition

Per serving

Energy

683.7 kcal

Protein

35.84 g

Carbohydrate

35.86 g

Fat

45.04 g

Fibre

4.1 g

Calcium

35.51 mg

Iron

1.57 mg

Magnesium

7.73 mg