Entree: Belarus – Central Culinary Region – Пячиста ➤ Pyachysta (Rustic Belarusian layered potato and pork bake finished with sour cream and dill)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) potatoes, peeled and sliced 1/8 in (3 mm) thick
- 1 lb (454 g) pork shoulder, trimmed and cut into 1/2 in (12 mm) cubes
- 1 large (200 g) onion, thinly sliced
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) sour cream
- 2 large eggs
- 1/4 cup (60 ml) milk
- 1 tsp (5 g) salt, plus more to taste
- 3/4 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground nutmeg (optional)
- 2 tbsp (8 g) fresh dill, chopped
- 1 tbsp (15 ml) lemon juice or white vinegar
- 2 tbsp (30 g) breadcrumbs or crushed rye crackers for topping
- 1/4 cup (60 ml) hot water (if needed to loosen cream mixture)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch (23x23 cm) baking dish with butter or oil.
2. In a large skillet over medium-high heat, add 1 tbsp (15 ml) vegetable oil and brown the cubed pork shoulder in batches until well seared, about 6–8 minutes total; transfer pork to a plate.
3. Add remaining 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 ml) butter to the skillet. Sauté the sliced onion until translucent and lightly caramelized, about 6 minutes. Return the pork to the skillet, stir to combine, and cook 1–2 minutes more to meld flavors; remove from heat.
4. In a bowl, whisk together sour cream, eggs, milk, 1 tsp (5 g) salt, 3/4 tsp (2 g) pepper, nutmeg (if using), lemon juice, and 1 tbsp (15 ml) hot water only if the mixture seems too thick; fold in chopped dill.
5. Layer one-third of the potato slices in the bottom of the prepared dish in an even layer. Spread half the pork-and-onion mixture over the potatoes. Pour about one-third of the sour cream mixture over the layer.
6. Repeat with another third of the potatoes, remaining pork mixture, and another third of the sour cream mixture. Finish with the remaining potato slices and spread the rest of the sour cream mixture evenly on top. Sprinkle breadcrumbs or crushed rye crackers over the top for a crisp crust.
7. Cover with foil and bake for 45 minutes. Remove foil and bake uncovered another 25–35 minutes, until potatoes are tender and top is golden and bubbling. If the top browns too quickly, tent with foil.
8. Let rest 10 minutes before serving to set. Garnish with additional fresh dill and serve warm.