Looking for the ultimate winter comfort food? Chanakhi with pork, or Čenakai as we call it in Lithuania, is a hearty, flavorful Clay Pot Stew that brings warmth and nostalgia to the dinner table. Packed with tender pork, potatoes, and carrots, all cooked in individual clay pots, it’s the kind of meal that makes you feel like you’re back in your childhood kitchen—or maybe a cozy Georgian tavern!
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But First, What Is Chanakhi?
Chanakhi is a hearty lamb stew (sometimes mutton or beef) originating in Georgian cuisine, traditionally slow cooked in small clay pots on low heat for maximum flavor. The dish typically features a layer of eggplant, along with potatoes, tomatoes, and aromatic spices like Khmeli Suneli as its main ingredients.
While the classic version stays true to its Georgian roots, variations have popped up across Eastern Europe.
Lithuanian Spin on Georgian Clay Pot Stew
Lithuanians have a knack for taking a Georgian dish and making it their own, and Čenakai is no exception. While we kept the name and the charming individual clay pots, we’ve swapped lamb or beef for pork, and replaced the eggplant with carrots—because, let’s be honest, carrots are always in the fridge!
This humble stew, made with simple, widely available ingredients, transforms into something magical when cooked and served in clay pots.
There’s nothing quite like eating this comfort food piping hot, straight from the pot—glasses fogged up, cheeks rosy, and your nose running just a bit with all the steam hitting your face after a winter day outdoors.
Ingredients and Substitutes
- pork shoulder : or tenderloin, or loin if you prefer leaner meat.
- salt & freshly ground black pepper.
- potatoes: ideally yellow-fleshed.
- carrots: cut into semi-circles.
- large yellow onions, cut into half rings.
- tomato puree: or ½ cup tomato juice. Reduce the amount of stock accordingly.
- large garlic cloves.
- chicken stock: or pork stock or broth.
- peppercorns: or more freshly ground black pepper.
- bay leaves.
- sour cream: or creme fraiche.
- fresh parsley: or other fresh herbs, like dill or cilantro.
You can find ingredient quantities and detailed instructions in the recipe card at the bottom of the post.
You will also need clay pots that can withstand being in the oven at high temperature. We used these 16 oz clay pots with lids.
Step-By-Step Method
1. Preheat the oven to 200°C (390°F). Grease the insides of the clay pots with a little olive oil.
2. Season pork cubed with a little salt and black pepper. Brown the meat on all sides in a frying pan with 2 tablespoons of high smoke point cooking oil over medium-high heat.
3. Once cooked, set the pork aside, and add the onions to the same pan (if it's very dry, add a drizzle of oil). Cook the onion for 3-4 minutes, then add the garlic and cook it for another minute. You are not looking for the onion to fully soften, only absorb any flavours from the browned bits in the pan.
4. Place the pork in the bottom of the pot. Place the carrots and potatoes on top of the meat. Then add an even layer of sauteed garlic and onion.
5. Top everything with one bay leaf per pot, and 3-4 black peppercorns (or some freshly ground black pepper).
6. In a large jug, mix the stock with tomato puree. Pour the mixture over the meat and vegetables. You need enough for the potato and carrot layer to be submerged.
7. Place the lids on the clay pots and place them in the oven for 1 hour.
8. Take the lids of the clay pots, discard the bay leaves and peppercorns, and leave the stew to rest and cool down for 5-10 minutes before serving. You will burn your tongue if you attempt to eat Chanakhi immediately.
9. Spoon a tablespoon of sour cream on each individual portion, top with chopped herbs and serve.
10. Each person mixes the meat and vegetables in the clay pot before eating straight out of it.
NOTE: Georgian Chanakhi, made with lamb or mutton is typically slow-cooked for hours on low heat. Lithuanians don't have the patience for that, plus pork cooks quickly. If you are using tougher cuts, like pork shoulder (pork butt) make sure to cook it for longer to ensure tender meat!
How To Serve Chanakhi?
Chanakhi is traditionally served straight out of the clay pot it’s cooked in, keeping the stew piping hot and full of flavor. Each person gets their own pot, and the fun begins as they mix the tender meat, vegetables, and broth right at the table.
Don’t forget to top it with a dollop of sour cream and a sprinkle of fresh parsley—then grab some crusty bread to soak up every last drop!
Storage and Reheating
Store any leftover Chanakhi with pork in an airtight container in the fridge for up to 3 days. The best way to reheat this clay pot stew is on the stovetop over low heat, allowing it to warm evenly without drying out.
For a quick fix, microwave individual portions for 3-4 minutes, stirring halfway through, until thoroughly heated.
More Pork Recipes Popular In Lithuania
Here are some more Lithuanian pork recipes that you should try:
- Lithuanian Pork Escalopes (Karbonadas Recipe)
- Lithuanian Kibinai - Lithuanian Meat Pies With Pork
- Lithuanian Pork With Sour Cream and Herb Sauce
- Pork Pilaf (Lithuanian Plov With Pork)
- Samogitian Pancakes (Mashed Potato Pancakes With Meat)
- Lithuanian Pork Goulash (Quick and Easy Recipe)
- Balandėliai: Lithuanian Cabbage Rolls
Chanakhi With Pork (Clay Pot Stew) - Lithuanian Čenakai
Equipment
- 4 Clay Pots With Lids
Ingredients
- 700 g (1.5 lb) pork loin or tenderloin, cut into bite-sized pieces
- salt and freshly ground black pepper
- 600 g (1.3 lb) potatoes peeled, cut into bite-sized pieces
- 2 medium carrots cut into semi-circles
- 2 brown onions sliced
- 6 garlic cloves thinly sliced
- 1 tablespoon tomato puree
- 1 l (4 cups) chicken stock hot
- 16 peppercorns or freshly ground pepper
- 4 bay leaves
- 4 tablespoon sour cream or creme fraiche
- 4 tablespoon fresh parsley finely chopped
Instructions
- Preheat the oven to 200°C (390°F).
- Season pork cubed with a little salt and black pepper.
- Brown the meat on all sides in a frying pan over medium-high heat.
- Once cooked, set the pork aside, and add the onions to the same pan (if it's very dry, add a drizzle of oil). Cook the onion for 3-4 minutes, then add the garlic and cook it for another minute. You are not looking for the onion to fully soften, only absorb any flavours from the browned bits in the pan.
- Grease the insides of the clay pots with a little oil or butter.
- Divide the pork between the pots, then top it with carrots and potatoes.
- Then add a layer of sauteed garlic and onion.
- Top everything with one bay leaf per pot, and 3-4 black peppercorns (or some freshly ground black pepper).
- In a large jug, mix the stock with tomato puree. Pour the mixture over the meat and vegetables. You need enough for the potato and carrot layer to be submerged.
- Place the lids on the clay pots and place them in the oven for 1 hour.
- Take the lids of the clay pots, discard the bay leaves and peppercorns, and leave the stew to rest and cool down for 5-10 minutes before serving.
- Spoon a tablespoon of sour cream on each individual portion, top with the parsley and serve.
- Each person mixes the meat and vegetables in the clay pot before eating straight out of it.
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