How to Make Ojakhuri: Authentic Georgian Pork and Potatoes Recipe

Ojakhuri is one of the most iconic and heartwarming dishes in Georgian cuisine. The word “Ojakhuri” literally means “family meal”, and that perfectly describes what this dish represents — comfort, togetherness, and home-cooked goodness. Traditionally prepared in almost every Georgian household, Ojakhuri brings people around the table with its irresistible aroma and rich flavor.

This classic recipe features tender pieces of pork marinated with wine, vinegar, tomato paste, and spices, then fried to golden perfection. The pork is paired with crispy fried potatoes and sweet onions, creating a balance of juicy, smoky, and slightly tangy flavors. The dish is rustic and hearty, yet simple to prepare — the kind of food that fills both your stomach and your soul.

Whether you’re cooking for your family, entertaining guests, or simply craving a comforting home-cooked meal, Ojakhuri is a dish that never disappoints. It’s satisfying, flavorful, and 100% authentic — a true taste of Georgia right at your table.

Ingredients

• ½ kg (500 g) pork

• 400 g potatoes

• 3 medium onions

• 2 tbsp sour cream or mayonnaise

• 2 tbsp wine vinegar

• 60 ml white wine

• 50 ml cooking oil

• 1 tbsp tomato paste

• ¼ tbsp ground coriander

• 4 bay leaves

• Salt and black pepper to taste

Preparation Method

1. Marinate the meat:
   Cut the pork into medium cubes. Slice two onions into rings and combine them with the pork in a large bowl. Add sour cream (or mayonnaise), tomato paste, ground coriander, bay leaves, vinegar, salt, pepper, and about 10 ml of white wine. Mix well by hand so the flavors blend evenly. Cover and refrigerate for 12 hours or overnight for the best flavor.

2. Cook the pork:
   Transfer the marinated pork and onions to a pan. Cook slowly over low heat, letting the fat render and the onions caramelize slightly. After about 10 minutes, add the remaining 50 ml white wine and 30 ml water. Stir occasionally, and when the liquid starts to reduce, continue cooking until the meat becomes soft and golden.

3. Fry the potatoes:
   Peel and cut the potatoes into small cubes. Heat oil in another pan, add the potatoes, and fry over high heat for around 10 minutes, stirring occasionally, until they turn golden and crispy on the outside while staying soft inside.

4. Combine everything:
   When the pork is ready and the liquid has completely evaporated, fry it on high heat for about 3 minutes, stirring continuously — this gives the meat a beautiful browned crust. Arrange the fried potatoes around the meat in the pan, mix gently, and let them cook together for another minute so the flavors meld.

5. Serve and enjoy:
   Your Ojakhuri is ready! Serve it hot, straight from the pan, garnished with thin onion rings or fresh herbs. It’s the perfect family-style dish — simple, filling, and bursting with flavor.

Cooking Tips

• For extra flavor, use a mix of pork shoulder and belly meat.

• You can also prepare Ojakhuri with chicken or beef for a lighter version.

• Add a pinch of smoked paprika or chili flakes for a bit of heat.

• Serve it with pickles, fresh herbs, and a slice of warm bread for a complete Georgian meal.

Nutrition & Info

• Prep & Cook Time: 1 hour

• Marination Time: 12 hours

• Serves: 4

• Calories: ~600 kcal per serving

• Cuisine: Georgian

• Course: Main dish

Why You’ll Love Ojakhuri

Ojakhuri is a celebration of Georgian hospitality — a dish meant to be enjoyed with family and friends. It’s easy to make, full of protein, and rich in flavor thanks to the blend of spices and the unique touch of white wine. The combination of juicy meat and crispy potatoes makes it one of the most satisfying meals you’ll ever try. Once you cook it, you’ll understand why Ojakhuri is a staple on every Georgian dinner table.