Ojakhuri

Ingredients

• 1.1 lb pork shoulder, cut into cubes
• 3 onions, divided
• 2 tbsp sour cream
• 2 tbsp wine vinegar
• 1/4 cup white wine, divided
• 1 tbsp tomato paste
• 1/4 tsp ground coriander
• 4 bay leaves
• Salt and black pepper
• 14 oz potatoes, cut into small cubes
• 3 tbsp oil
• Chopped parsley or cilantro, to serve

Before you cook

• Cut the pork into medium cubes.
• Slice 2 of the onions into rings and combine them with the pork, sour cream, vinegar, half the wine, the tomato paste, coriander, bay leaves, salt and pepper in a large bowl.
• Cover and marinate the pork in the fridge for at least 12 hours, or overnight.
• Cut the potatoes into small cubes.
• Slice the remaining onion.

Steps

1. Tip the marinated pork and onions into a heavy pan and set it over low heat.
2. Cook gently for 10 minutes, letting the fat render and the onions soften.
3. Pour in the remaining wine and 2 tablespoons of water.
4. Continue cooking over low heat for 25 minutes, stirring occasionally, until the pork is tender and golden.
5. Heat the oil in a separate large skillet over high heat.
6. Add the potatoes and fry for 10 minutes, stirring occasionally, until golden and crisp outside but soft inside.
7. Add the remaining sliced onion to the potatoes for the last 3 minutes of frying.
8. Remove the bay leaves from the pork.
9. Combine the pork and potatoes on a serving plate.
10. Scatter with chopped parsley or cilantro and serve hot.