Ojakhuri with Pork and Potatoes

1. 1 Pork neckpack 700 g ≈ $5.63 160 g
2. 2 Potatoes≈ $2.19 per kg 200 g
3. 3 Onions≈ $1.60 per kg 70 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Adjika 15 g
6. 6 Cilantropack 50 g ≈ $1.20 12 g
7. 7 Sunflower oil 12 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the pork¹ into large pieces, the potatoes² into wedges, and the onion³ into half-moons; finely chop the garlic⁴.

2. Heat the oil in a wide skillet and fry the potatoes² for 12–15 minutes until golden and almost cooked through. Transfer to a plate.

3. In the same skillet, fry the pork¹ for 8–10 minutes over medium-high heat until browned.

4. Add the onion³ and garlic⁴ and fry for another 5 minutes until the onion softens.

5. Return the potatoes², add the adjika, salt, and pepper, and stir.

6. Cover and cook for 8–10 minutes, until the pork¹ is tender and the potatoes² are fully cooked.

7. Sprinkle with cilantro⁶, stir, and serve hot.