Ojakhuri with Pork

Cut the pork, including any visible fat, into pieces about 3 cm, pat dry and season with half of the salt and black pepper.

Heat 2 tbsp oil in a large heavy-bottomed skillet over high heat. Add the pork in a single layer and fry for 10–12 minutes, turning once golden brown, until fully cooked through.

Peel the potatoes and cut into large wedges. In another skillet, heat the remaining oil, add the potatoes in a single layer and fry over high heat for 12–15 minutes, turning only occasionally, until golden brown outside and tender inside.

Season the potatoes with the remaining salt and black pepper, then transfer to a plate.

Add the onion, sliced into half-rings, to the skillet with the pork, reduce the heat to medium and cook for 5–6 minutes until softened and lightly golden.

Add the garlic and cook for 1 minute. Return the potatoes to the pork, gently toss together, heat through for 2 minutes and remove from the heat.

Sprinkle the ojakhuri with cilantro and ground dried barberries, and serve immediately, piping hot, straight from the skillet or on a warmed plate.