Entree: Belarus – Верещака ➤ Vereshchaka (Thick Belarusian pork stew braised with caramelized onions and black pepper, traditionally served with boiled or mashed potatoes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) smoked bacon, diced
- 8 oz (225 g) smoked kielbasa or smoked sausage, sliced
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 cups (480 ml) beef or pork broth
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) whole black peppercorns, crushed or coarsely ground
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 bay leaf
- 1/2 cup (120 g) sour cream
- 1 tbsp (15 ml) white vinegar
- Salt to taste
- 1.5 lb (680 g) potatoes, for boiling or mashing as an accompaniment
- Fresh dill or parsley for garnish

Instructions

1. Pat the pork cubes dry and season lightly with salt. In a heavy-bottomed pot or Dutch oven, heat 1 tbsp (15 ml) oil over medium-high heat and brown the pork in batches until well seared; remove and set aside.
2. Add the diced bacon and sliced smoked sausage to the pot and cook until the bacon renders fat and the sausage is browned, about 5 minutes. Remove a few tablespoons of the fat if excessive, leaving flavor in the pot.
3. Add the remaining 1 tbsp (15 ml) oil if needed and lower heat to medium. Add the sliced onions and a pinch of salt; cook slowly, stirring occasionally, until deeply caramelized and golden, about 20–25 minutes.
4. Stir in the minced garlic, tomato paste, crushed peppercorns, and caraway seeds and cook 1–2 minutes until fragrant. Return the browned pork to the pot and add the bay leaf and broth, scraping up any browned bits from the bottom.
5. Bring to a simmer, cover partially, and cook gently until the pork is tender, about 1 to 1 1/2 hours. Check occasionally and add a little water or broth if the liquid reduces too much.
6. When the meat is tender, stir in the sour cream and vinegar, adjust salt and pepper to taste, and simmer 5 more minutes to meld flavors. Remove the bay leaf.
7. Meanwhile, boil and mash or simply boil the potatoes until tender to serve alongside. Spoon the vereshchaka over potatoes or serve on the side, and garnish with chopped dill or parsley.