Ojakhuri with pork
Ojakhuri is a dish of Georgian cuisine. I took the recipe from a book of Georgian dishes. Ojakhuri is prepared from pork and potatoes. The dish turns out very tasty, juicy and satisfying. Potatoes and meat are cooked separately from each other, and then they are combined and tomatoes and herbs are added. I recommend this tasty and satisfying dish to everyone!
Ingredients
- potatoes - 500 g;
- pork pulp - 500 g;
- tomato (medium) - 2-3 pcs.;
- onion - 1 pc.;
- garlic - 2 cloves;
- greens (I used dill) - 1 bunch;
- vegetable oil for frying;
- salt and spices - to taste.
Cooking steps
The dish is prepared simultaneously in two frying pans. Peel the potatoes and cut into large slices. Pour vegetable oil into a frying pan and add potatoes. Fry the potatoes until golden brown, stirring occasionally, over medium heat.
Pour vegetable oil into another frying pan, place the pork pulp, cut into cubes measuring 2x2 cm.
Fry the meat for 10 minutes over medium heat, stirring occasionally. Peel the onion, cut into half rings, and then place in a frying pan with the fried meat.
Fry the pork and onions over medium heat for 10-15 minutes, remembering to stir from time to time. The pieces of meat are small in size, so during this time the pork should be completely cooked.
This is how beautiful fried potatoes should turn out. While the meat is cooking, the potatoes will also be completely ready.
Place the meat in the pan with the potatoes.
Add salt and spices.
Mix potatoes with pork.
Wash the tomatoes and cut into slices. Add the tomatoes to the frying pan with the meat and potatoes, stir and simmer the dish, covered, over low heat for 5 minutes. The tomatoes will produce juice but will not become soft.
Peel the garlic and chop finely. Wash the greens and chop them finely. Add herbs and garlic to the pan, stir in the ojakhuri. Remove from heat and let rest for 5 minutes, covered.
Serve delicious, aromatic and juicy ojakhuri with pork to the table hot.
Bon appetit!
Restaurant "Ojakhuri": homemade Georgian cuisine
Ojakhuri is the name of a famous Georgian dish with fried meat and potatoes, something like a roast. In addition, this word also means “family, home.” A quite suitable name for the house of Georgian cuisine, which was the Ojakhuri restaurant next to the 35 mm cinema.
Its logo shows a large family feast. Not only because the “cute” interior with an abundance of frills and ruffles was invented as the owners’ memory of their Georgian home, but also because families work here in the truest sense of the word. For example, khinkali is made by Georgian champions in preparing this dish - father and son Ucho and Boris Giorgberidze. Elastic rounds of flat khinkali with cheese (50 rubles), chunky mokhevuri, seasoned with cumin and garlic, made from beef and pork and only beef (60 rubles) - from their hands come steep-sided, three-bite goodies, confident in their attractiveness. Order them right away, before all these endless ajapsandali, pkhali (by the way, very thinly prepared), pickles, satsivi with silky bazhi, cheeses and salads - simply because it won’t fit later. The menu is written not without some ponderous playfulness: if you still have to explain that the “Greek fig tree” is olives, then you can still cope with capresuli and oliveri.
Approach the choice of dishes carefully and sternly: the portions are generous, the prices are not terrible, your eyes run wild, and you won’t be able to occupy your neighbor’s stomach. Be sure to try the chvishtari (120 rubles) - something like hominy cutlets stuffed with suluguni. There's something wrong with this cheese. It has an amazing airy texture that turns even ordinary champignons with cheese (260 rubles) into something memorable. Not to mention Mingrelian khachapuri (310/410 rubles depending on size). According to the recipe, a layer of suluguni is rolled into the puff pastry, and another layer, sprinkled on top, turns into a golden cap. Everything together becomes a real cloud, which, like all clouds on a windy day, flies away in the blink of an eye, only from a plate.
- 01
- /
- 12
The well-known eggplant with Bazhi nut sauce is good, but it’s much more interesting to try peppers stuffed with it (330 rubles). Baked peppers completely lose their specific taste, but retain their juiciness, which gives the bagu additional volume. Local queen - tsitsyla chkmeruli, homemade chicken baked in sour cream sauce with the addition of spicy Caucasian spices, homemade adjika and garlic (530 rubles). Like the sizzling ojakhuri (this roast can be chosen from beef, lamb or pork, RUR 390/410), tender veal brains or simply but elegantly cooked fried quail (RUR 570), this dish is served on a ketsi, a traditional ceramic frying pan, so be patient before you put a bite in your mouth.
Kebabs, kebabs, grilled vegetables and fish are a different story. If food could be sung, it would definitely be included in the repertoire of the local VIA. The live music in the restaurant is alarming, but a quartet of older men sings “Suliko”, “Blue Cornflowers”, “Moscow Nights” and the obligatory “Argo” with such tact and dignity that the audience thaws, is distracted from eating and applauds. Music somewhat interferes with lively conversation, but for the shy it will be a true salvation. Special fans of vocal exercises give free rein to their talents in karaoke and banquet halls. Another reason to love the Georgian feast is your own free parking, which is a complete rarity in the center.
- 01
- /
- 05
St. Sadovaya-Chernogryazskaya, 22, building 1
(495) 621-60-02
Moscow
restaurant
Vladimir Gridin
Georgian cuisine
Pork ojakhuri with fried onions and potatoes
Ojakhuri in Georgian step by step pork recipe with photos.
ARTICLES ON THE TOPIC:
- Pork with mushrooms in cream - culinary recipe
- Pork with cream in a frying pan - step-by-step recipes with photos
- Fried potatoes with sausages - step-by-step recipes with photos
Ingredients:
- Pork220 g
- Potatoes250 g
- Onion50 g
- Garlic3 g
- Vegetable oil90 ml
- Tomatoes90 g
- Greens 1 bunch
Cooking steps:
Ojakhuri is a national dish of Georgian cuisine. Translated from Georgian, “odzhakhuri” means “family” - such a dish is, indeed, prepared as an everyday dish for members of a large family; it is truly homemade. Ojakhuri is meat fried with potatoes, seasoned with spices. Meat can be different: beef, chicken, pork - it all depends on individual tastes and preferences. Ojakhuri is served on ketsi - a special Georgian clay or stone frying pan. When prepared according to all the rules, such a dish will undoubtedly become your favorite due to its indescribable aroma and wonderful taste, as well as the satiety that will certainly appear.
1. Rinse the pork and dry it with a paper towel. Heat a frying pan, pour in vegetable oil, add meat, salt and pepper to taste. Fry until golden brown.
2. Wash the onion, peel it, cut it into small half rings, place it in a frying pan with the meat, and stir.
3. Wash the potatoes, peel them, cut them into medium-sized cubes , deep-fry them and add salt. Place in the pan with the meat and stir.
4. Peel the garlic, chop finely or pass through a garlic press, and place in a frying pan.
5. Add spices, finely chopped herbs, mix.
6. Rinse the tomatoes, remove the skin if desired, cut into small slices and place in a frying pan. Mix.
7. Cook the dish for another 7 minutes . Place the ojakhuri on plates (if you don’t have ketsi), garnish with herbs. You can serve. Bon appetit!
