Pork Chanakhi

Georgian-Inspired Dish

If you’re in the mood for a warm, comforting, and hearty meal, Pork Chanakhi is a must-try! This slow-cooked dish combines tender pork, earthy vegetables, and aromatic herbs, layered and baked to perfection in a clay or cast iron pot. The slow-cooking method allows all the flavours to meld beautifully, resulting in a rich and satisfying meal. The use of a traditional clay or cast iron pot is essential for capturing the authentic taste and texture of this Georgian-inspired dish, making it tender and full of flavour.

INGREDIENTS

500g pork neck, cut into bite-sized pieces
4 potatoes, peeled and cubed
300g champignons, sliced
1 carrot, peeled and chopped
2 shallot onions, diced
1 small yellow bell pepper, deseeded and chopped
5 garlic cloves, peeled and chopped
1 tablespoon chopped parsley
1 tablespoon chopped dill
4 tablespoons unsalted butter
1 tablespoon tomato paste
1 cup water
1 teaspoon favourite meat spices (without salt)
Salt and pepper to taste
Olive oil for frying

METHOD

1. Prepare the Ingredients:

Start by washing and cutting all your vegetables and meat. Cube the potatoes, chop the carrots and bell pepper, slice the champignons, and dice the onions. Chop the garlic and set half aside for later. Preheat your oven to 200°C (392°F).

2. Fry the Pork:

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the pork pieces and fry until golden brown but not fully cooked through. Once browned, place the meat in the bottom of your oven-safe clay or cast iron pot. Season with salt, pepper, and half of the chopped garlic.

3. Sauté the Vegetables:

In the same pan, add more oil if necessary and sauté the carrots, onions, and bell pepper until they turn soft and slightly golden, about 5-7 minutes. Spread these sautéed vegetables over the pork in the pot.

4. Add Tomato Paste and Butter:

On top of the sautéed vegetables, add 1 tablespoon of tomato paste, 2 tablespoons of unsalted butter, and a pinch of salt.

5. Cook the Mushrooms and Potatoes:

Using the same pan, fry the champignons until golden brown. Set them aside. Then, add a bit more olive oil if needed, and lightly fry the potatoes for 4-5 minutes, just enough to give them some colour. Layer the potatoes over the vegetables in the pot, sprinkle with a little more salt and pepper, and top with the sautéed mushrooms.

6. Final Touches:

Add the remaining garlic, 2 tablespoons of butter, chopped parsley, and dill over the top. Pour 1 cup of water into the pot to help everything cook evenly and retain moisture during baking.

7. Bake the Chanakhi:

Cover the pot with a lid and place it in the preheated oven. Let it bake for 20 minutes at 200°C. This slow-cooking process allows all the flavours to blend and creates a tender, delicious meal.

8. Serve:

Once baked, your Pork Chanakhi will be ready to serve, perfectly layered with juicy pork, tender potatoes, and rich vegetables. Serve hot, and don’t forget to scoop out the delicious juices from the bottom of the pot!

Pork Chanakhi is a meal that brings warmth and comfort, perfect for family dinners or cozy evenings. The slow-cooking method using a clay or cast iron pot enhances the depth of flavours, making each bite unforgettable. Enjoy this hearty, flavourful dish, and don’t be surprised if it becomes a new favourite in your household!