Entree: Belarus – Central Culinary Region – Смаженка ➤ Smazhenka (Pan-fried pork in a light onion and sour cream gravy served with boiled potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 lb (454 g) pork shoulder, trimmed and sliced into 1/2-inch strips
- 2 tbsp (30 ml) sunflower oil or lard
- 2 tbsp (28 g) unsalted butter
- 2 large onions, about 10 oz (280 g) total, thinly sliced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) low-sodium beef or chicken stock
- 1/2 cup (120 g) sour cream
- 1 tsp (6 g) Dijon mustard
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) white vinegar or lemon juice
- 1 tbsp (15 g) chopped fresh dill (optional)
- 1.5 lb (680 g) waxy potatoes, peeled and quartered for boiling

Instructions

1. Place potatoes in a pot, cover with cold water, add 1 tsp (6 g) salt, bring to a boil and simmer until tender, about 15–20 minutes; drain and keep warm or mash lightly for serving.
2. Pat the pork strips dry and season with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper.
3. Heat 1 tbsp (15 ml) sunflower oil in a large skillet over medium-high heat. Brown the pork in batches until nicely caramelized, about 3–4 minutes per side; transfer browned pork to a plate and set aside.
4. Reduce heat to medium and add remaining 1 tbsp (15 ml) oil and 2 tbsp (28 g) butter to the skillet. Add the sliced onions and cook, stirring occasionally, until deeply softened and golden, about 12–15 minutes.
5. Sprinkle 2 tbsp (16 g) flour over the onions and cook, stirring, 1–2 minutes to remove raw flour taste.
6. Gradually pour in 1 cup (240 ml) stock while stirring to create a smooth sauce. Return the browned pork and any accumulated juices to the skillet, bring to a gentle simmer, cover, and cook 8–10 minutes until pork is tender and sauce has thickened.
7. Stir in 1/2 cup (120 g) sour cream, 1 tsp (6 g) Dijon mustard, 1 tbsp (15 ml) vinegar or lemon juice, and adjust seasoning with remaining salt and pepper; warm through but do not boil after adding sour cream.
8. Finish with chopped dill if using. Serve the smazhenka spooned over or beside the boiled potatoes, spooning extra gravy over the potatoes.