Georgian Fried Pork and Potatoes with Tomatoes and Cilantro

What you need

• 600 g (1 lb 5 oz) boneless pork shoulder, in 3 cm (1 in) cubes
• 700 g (1 1/2 lb) potatoes, peeled, in 2.5 cm (1 in) cubes
• 2 yellow onions, sliced into half-moons
• 5 cloves garlic, finely chopped
• 2 ripe tomatoes, diced
• 1 bunch cilantro, chopped
• 100 ml (scant 1/2 cup) sunflower oil, or ghee
• 1 small red onion, sliced into thin rings
• 2 tbsp white wine vinegar
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Toss the red onion rings with the vinegar and a pinch of salt. Leave them to pickle while you cook.

2. 2

   Heat 3 tbsp oil in a large heavy skillet over high heat. Fry the pork in two batches, 6-8 min each, until browned on all sides. Season with salt and pepper.

3. 3

   Return all the pork to the pan, reduce to medium and add the yellow onions. Cook 6-8 min, until soft and lightly golden.

4. 4

   Meanwhile, heat the remaining oil in a second large skillet over medium-high heat. Fry the potatoes 15-20 min, turning now and then, until golden and crisp at the edges. Salt them.

5. 5

   Stir the garlic into the pork and onions and cook 1 min.

6. 6

   Add the tomatoes, cover and cook over medium-low heat for 15-20 min, until the pork is tender and cooked through, with no pink inside.

7. 7

   Fold in the fried potatoes and cilantro and cook 3 min, uncovered, so the flavors meet.

8. 8

   Taste for salt and pepper. Serve hot, topped with the drained pickled onion.

Imported from gotovimsmachno.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.