1. Prepare the Potatoes

In a large bowl, toss the potato chunks with 2 tablespoons of oil, paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until golden brown and tender. Alternatively, you can fry them in a large skillet until crispy and cooked through, then set aside.

2. Sear the Pork

While the potatoes are cooking, heat the remaining 1 tablespoon of oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Season the pork cubes generously with salt, pepper, and the ground coriander. Sear the pork on all sides until a deep golden-brown crust forms, which should take about 10-15 minutes.

3. Sauté the Aromatics

Reduce the heat to medium-low. Add the sliced onions to the skillet with the pork, scraping up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onions soften and become translucent, about 8-10 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. Combine and Finish

Return the cooked potatoes to the skillet with the pork and onions. Gently toss everything together to combine. Let it cook for another 3-5 minutes, allowing the flavors to meld.

5. Serve

Transfer the Ojakuri to a large serving platter, traditionally a clay pan called a *ketsi*. Garnish generously with fresh cilantro, parsley, pomegranate seeds, and slices of raw red onion, if desired. Serve immediately.

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A Georgian Family Feast: Sizzling Pork & Potato with Garlic (Ojakuri)

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