500 grams of pork, 400 grams of potatoes, 3 medium sized onions, 2 tbs sour cream (or mayonnaise), 2 tbs white wine vinegar, 60 ml of white wine, 50 ml of oil, half tsp of powdered Berberis berries, 1 tbs tomato puree, quarter tsp of dried coriander, 4 dried bay leaves, a pinch of salt and a pinch of pepper.
Make a marinade: Do this at least 12 hours before cooking so that the meat becomes soft and full of flavor. Cut the pork into medium sized cubes – do not cut the fat off. Cut 2 onions into thin slices. Put the pork and onions into a bowl, thoroughly stir ingredients or use hands to mix. Add powdered Berberis, sour cream, tomato puree, coriander, bay leaves, 10 ml of white wine, 2 tbs white wine vinegar, salt and pepper. Mix thoroughly and place bowl (covered) in the refrigerator. Leave for at least 12 hours.
When the marinade is ready and you are ready to cook remove the marinade from the refrigerator and add to a pan. Do not remove bay leaves. There is no need to add oil as it will fry in its own fat. Fry at a low heat for 10 minutes then add 50 ml of white wine and 30 ml of water. Stir occasionally and then more frequently as the wine and water reduces.
Peel and cut potatoes into small pieces. Put oil into another pan and add potatoes when the oil is hot. Fry at a high temperature for 10 minutes until the potatoes become crispy.
When the meat looks like the meat in the picture above, fry for a final 3 minutes on a high heat and stir continuously.
This will make the outside of the meat crispy but the inside will remain soft.
Congratulations, you have made Ojakhuri. Remove bay leaves and serve with a garnish of one thinly sliced onion.