Entree: Belarus – Central Culinary Region – Мачанка ➤ Machanka (Thick pork-based stew or gravy traditionally served with potato pancakes or boiled potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch pieces
- 8 oz (225 g) smoked sausage (kielbasa or smoked pork), sliced
- 4 oz (115 g) smoked bacon, chopped
- 3 tbsp (45 ml) lard or vegetable oil
- 2 medium onions (about 10 oz / 280 g), finely chopped
- 3 cloves garlic (about 9 g), minced
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) pork or chicken stock
- 1/2 cup (120 ml) sour cream
- 2 bay leaves (approx. 1 g)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) freshly ground black pepper
- Salt to taste (be cautious if using smoked/salted meats)
- 2 tbsp (8 g) fresh dill, chopped, for garnish
- Boiled potatoes or potato pancakes (draniki) for serving (amount to preference)

Instructions

1. In a large heavy pot or Dutch oven over medium heat, render the bacon in the lard until fat is released and bacon is crisp; remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the sliced smoked sausage and brown briefly, then remove and set aside with the bacon.
3. Increase heat to medium-high and brown the pork shoulder pieces in batches in the hot fat, making sure pieces get a good sear; transfer browned pork to a plate.
4. Reduce heat to medium, add the chopped onions and sauté until translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more.
5. Sprinkle the flour over the onions and garlic and stir to form a light roux; cook 2–3 minutes, stirring, until the raw flour smell cooks out and it takes on a pale golden color.
6. Gradually whisk in the stock until smooth, scraping any browned bits from the bottom of the pot. Return the browned pork, bacon, and sausage to the pot. Add bay leaves, paprika, and black pepper.
7. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer until pork is very tender, about 60–75 minutes. Stir occasionally and add a little water or stock if the sauce becomes too thick.
8. Remove bay leaves, then off the heat stir in the sour cream until fully incorporated (temper the sour cream by whisking in a few spoonfuls of hot sauce first if desired to prevent curdling). Adjust salt and pepper to taste.
9. Serve hot over potato pancakes (draniki) or boiled potatoes, garnish with chopped dill.