John Myers
Ingredients for 6 servings:
- 700 g pork (e.g. neck)
- 100 g bacon, fat
- 1,000 g potatoes
- 4 carrots
- 200 g mushrooms
- 1 tsp caraway seeds
- 3 tbsp tomato paste
- 3 onions
- 1 jar white wine, dry
- 2 bay leaves
- 4 garlic cloves
- Salt
- pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
delicious specialty from Ukraine
Slice the pork, season with salt and pepper. Dice the bacon, fry half in the pan, and sear the pork on both sides until crispy. Peel and dice the potatoes, slice the carrots, and trim and quarter the mushrooms. Now fry the other half of the bacon and sear the vegetables in it. Add salt and pepper, caraway seeds, and tomato paste, mix, and let simmer for a few minutes over low heat, stirring frequently. Spread some of the potato mixture on the bottom layer of a casserole dish. Top with sliced onion, a bay leaf, and then the pork. Repeat this process with a new layer of potatoes, onion rings, a bay leaf, pork, and finally a layer of potatoes. The number of layers can vary. The only important thing is that potatoes are on top and bottom. Pour in the white wine and braise in a covered oven at 180°C for 40-60 minutes. Finally, sprinkle the chopped garlic over the dish and let it simmer, covered, for a few minutes. The original recipe uses dried mushrooms instead of fresh mushrooms, and the soaking liquid instead of white wine for braising. The caraway is also my personal addition, but it all works together perfectly.
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