Ojakhuri from pork

Meat 778 Last Update: Aug 01, 2021 Created: Aug 01, 2021 0 0 0
Ojakhuri from pork
  • Serves: 6 People
  • Prepare Time: 20 min
  • Cooking Time: 4 hours
  • Calories: -
  • Difficulty: Easy
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Be sure to try this recipe for pork.

Ingredients

Directions

  1. Important: potatoes must be of non-crumbly varieties!
  2. The pork needs to be cooked in a few hours.
  3. Cut the meat into small pieces (slightly smaller than a matchbox), beat off slightly, put in a bowl, add vinegar, pepper, hops-suneli, coriander, a little vegetable oil, mix.
  4. Cut the onion into half rings and also mix with the meat. Just do not salt! And leave to marinate.
  5. Put the marinated meat (without the onion from the marinade) in a hot pan with butter and fry until tender. If there is a lot of it, then you need to fry in parts, so that it does not turn out so that it will be stewed.
  6. When the meat is done, add the marinade onion and sauté quickly. If you want, you can add a simple onion, also cut into half rings. At the end, salt the meat and remove from the pan.
  7. Cut the peeled potatoes lengthwise into several pieces. Depending on the size, it is from 4 to 6.
  8. We put water for the potatoes, when it boils, salt and put the potatoes. Cook until half cooked (I have 3-4 minutes after boiling). Here it turned out to be very important that the potatoes should not be crumbly and it is important not to overcook, otherwise there will be porridge later.
  9. Throw the potatoes in a colander and rinse with cold water.
  10. Put the potatoes in the pan where the meat was and fry it until tender (if necessary, add oil), add the meat and mix gently. Turn off the fire and cover. Let it stand a little. And then sprinkle with herbs and eat

Ojakhuri from pork



  • Serves: 6 People
  • Prepare Time: 20 min
  • Cooking Time: 4 hours
  • Calories: -
  • Difficulty: Easy

Be sure to try this recipe for pork.

Ingredients

Directions

  1. Important: potatoes must be of non-crumbly varieties!
  2. The pork needs to be cooked in a few hours.
  3. Cut the meat into small pieces (slightly smaller than a matchbox), beat off slightly, put in a bowl, add vinegar, pepper, hops-suneli, coriander, a little vegetable oil, mix.
  4. Cut the onion into half rings and also mix with the meat. Just do not salt! And leave to marinate.
  5. Put the marinated meat (without the onion from the marinade) in a hot pan with butter and fry until tender. If there is a lot of it, then you need to fry in parts, so that it does not turn out so that it will be stewed.
  6. When the meat is done, add the marinade onion and sauté quickly. If you want, you can add a simple onion, also cut into half rings. At the end, salt the meat and remove from the pan.
  7. Cut the peeled potatoes lengthwise into several pieces. Depending on the size, it is from 4 to 6.
  8. We put water for the potatoes, when it boils, salt and put the potatoes. Cook until half cooked (I have 3-4 minutes after boiling). Here it turned out to be very important that the potatoes should not be crumbly and it is important not to overcook, otherwise there will be porridge later.
  9. Throw the potatoes in a colander and rinse with cold water.
  10. Put the potatoes in the pan where the meat was and fry it until tender (if necessary, add oil), add the meat and mix gently. Turn off the fire and cover. Let it stand a little. And then sprinkle with herbs and eat

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