Machanka

Method

Cut the pork into 4-5cm chunks and season with salt and pepper. Heat oil in a heavy-bottomed pot and brown the meat on all sides in batches, then set aside. Dice the onions and garlic, then sauté in the same pot until golden. Dust with flour and stir for one minute to create a roux. Return the meat to the pot, add bay leaves and stock, then bring to a simmer. Cover and cook gently for 1.5 to 2 hours until the pork is very tender and the sauce has reduced slightly. Remove from heat and stir through the soured cream, tasting and adjusting seasoning as needed. Serve hot with draniki (potato pancakes) or fresh rye bread for the authentic Belarusian experience.