Entree: Belarus – Пячыста ➤ Pyachysta (Pan-roasted Belarusian pork and potato skillet)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 lb (454 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 4 oz (115 g) smoked bacon, diced
- 2 lb (900 g) waxy potatoes, peeled and thinly sliced 1/8 inch (3 mm)
- 1 large yellow onion, thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 cup (240 ml) pork or chicken stock
- 1 tbsp (8 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) caraway seeds, crushed
- 1 bay leaf
- 2 tbsp (8 g) fresh dill, chopped
- 1/2 cup (120 ml) sour cream, for serving
- 1 tbsp (15 ml) lemon juice or cider vinegar

Instructions

1. Preheat oven to 400°F (200°C). Pat pork pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy ovenproof skillet over medium-high heat. Add pork and sear until browned on all sides, about 6–8 minutes. Remove pork and set aside, leaving rendered juices in the pan.
3. Add diced bacon to the skillet and cook until fat renders and pieces begin to crisp, about 4 minutes. Stir in sliced onion and cook until translucent and beginning to caramelize, about 6 minutes.
4. Stir butter into the pan, then add sliced potatoes in an even layer. Sprinkle flour over the potatoes and stir briefly to coat. Nestle the seared pork pieces back among the potatoes.
5. Pour stock and lemon juice around the edges, add caraway seeds and bay leaf, and bring to a simmer. Cover and transfer the skillet to the preheated oven.
6. Bake covered for 25 minutes, then remove cover and bake 10–15 minutes more until top is golden and potatoes are tender and edges are crisp.
7. Remove from oven, discard bay leaf, season to taste with remaining salt and pepper, sprinkle chopped dill over top, and serve warm with a dollop of sour cream.