History of Ojakhuri

Ojakhuri, as the name implies, is a delightful family dish that was created in a family environment and then spread throughout the restaurant business due to its popularity and deliciousness.


Potatoes – 1.5 kg
Pork – 1 kg

Onions – 500 g
Salt and pepper



Pork should ideally be of a mixed kind, with some bones and others that are softer and less fatty.
Place a thick pan over high heat and cook the pork until it crisps up. Place the fatty slices first, followed by the less fatty ones. Fry onions for 5-7 minutes, then lay them on the meat; fry potatoes in the onion pan. Add the meat and onions with the sauce that the meat extracts after the potatoes have been half-cooked. Add salt and pepper, mix well, and finish cooking on a medium-low flame without covering it. Serve immediately, garnished with fresh or marinated vegetables, Tkemali, and Adjika.