Georgian family-style pork with fried potatoes (Ojakhuri)

1. Cut the pork neck into 3 cm cubes, peel the potatoes and cut into thick wedges, rinse in cold water and dry thoroughly on a tea towel; slice the onions into half-moons and crush the garlic.

2. In a large, heavy-based frying pan (traditionally a clay ketsi dish) cook the pork cubes, covered, with a little water over medium heat for 20 minutes until the water has evaporated and the meat releases its fat.

3. Add 2 tablespoons of oil and brown the meat all over in its own fat; add the onions and fry for another 5 minutes.

4. Meanwhile fry the potato wedges in the remaining oil in another pan over medium heat, turning now and then, for 15-20 minutes until golden and crisp, and salt lightly.

5. Toss the potatoes with the meat, add the garlic and khmeli suneli, season with salt and pepper and fry together for another 2-3 minutes so the flavours come together.

6. Before serving, scatter generously with chopped coriander and serve piping hot in the pan or clay dish, with pickles and a fresh tomato salad.

Tip: Ojakhuri means "family" – it's a simple Sunday dish with enough for everyone. Fry the potatoes separately so they stay crisp, and only toss them with the meat at the end.