Entree: Belarus – мачанка machanka (pork stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) pork shoulder, bone-in, cut into large chunks
- 6 oz (170 g) smoked bacon, chopped
- 8 oz (225 g) smoked kielbasa or smoked sausage, sliced
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) chicken or pork stock
- 1 cup (240 g) sour cream (full fat)
- 1 tbsp (15 ml) apple cider vinegar or white vinegar
- 2 bay leaves
- 1 tsp (2 g) caraway seeds, crushed (optional)
- 1 tsp (5 g) salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh dill, chopped
- For blini (thin wheat pancakes) — makes about 8 small:
  - 1 cup (125 g) all-purpose flour
  - 1 cup (240 ml) milk
  - 1 large egg
  - 1 tbsp (15 ml) melted butter
  - Pinch of salt
  - Oil or additional butter for frying

Instructions

1. Pat the pork pieces dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and brown pork in batches until well seared on all sides; transfer browned pork to a plate.
2. Add chopped bacon and sliced kielbasa to the pot and cook until fat renders and the sausage picks up color, about 5 minutes; remove most of the fat leaving about 1 tbsp (15 ml) in the pot.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) vegetable oil and 3 tbsp (45 ml) butter; add the sliced onions and sauté until soft and beginning to caramelize, about 8–10 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
4. Sprinkle 1/4 cup (30 g) flour over the onions and cook, stirring, 2 minutes to form a light roux. Gradually whisk in 2 cups (480 ml) stock to avoid lumps and bring to a simmer.
5. Return the browned pork, bacon, and sausage to the pot. Add bay leaves and crushed caraway seeds (if using). Cover, reduce heat to low, and simmer gently until pork is very tender, about 1½–2 hours.
6. When pork is tender, remove about 1 cup (240 ml) of hot cooking liquid into a bowl. Whisk the sour cream with the reserved hot liquid to temper it, then stir the mixture back into the pot. Add 1 tbsp (15 ml) vinegar, adjust salt and pepper to taste, and simmer uncovered 10–15 minutes to thicken the sauce slightly.
7. Stir in chopped fresh dill just before serving. Keep warm while you prepare blini.
8. To make blini: whisk together 1 cup (125 g) flour, 1 cup (240 ml) milk, 1 large egg, 1 tbsp (15 ml) melted butter, and a pinch of salt until smooth. Heat a nonstick skillet over medium, brush with oil or butter, pour 2–3 tbsp batter for each thin pancake, cook until edges lift and underside is golden, flip and cook briefly on the other side. Repeat to make about 8 small pancakes.
9. Serve the machanka hot with piles of blini (or potato pancakes/draniki) for scooping and soaking up the rich sour-cream gravy. Remove bay leaves before serving.