Usuba
Pork and Potato Ojakhuri
Georgian pork dish with potatoes, tomatoes and cilantro. Meat and vegetables are stewed in a pan until tender, served with pickled onions.
- Total
- 60 min
- Standard serving
- 316.5 g
Ingredients
Total 12
Instructions
- 1
Step 1
Cut the pork neck into small pieces. Heat the clarified butter in a pan and evenly fry the meat for 6–7 minutes until half-cooked. Season with salt and pepper to taste.
- 2
Step 2
Peel the potatoes and cut them into medium-thickness slices. Add to the pan with the meat and fry together for 15–20 minutes over medium heat.
- 3
Step 3
Finely chop the garlic and put it in the pan. Reduce the heat, cover with a lid and simmer for 4–5 minutes.
- 4
Step 4
Chop the tomatoes into small pieces. Add the tomatoes and chopped cilantro to the pan, simmer covered for another 15–20 minutes.
- 5
Step 5
Prepare the marinade for the onion: mix sugar, vinegar, and vegetable oil, salt and pepper to taste. Slice the onion into rings, pour the marinade over it for 5–10 minutes, then drain the liquid. Garnish the dish with marinated onion before serving.
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