Tender Pork Stew (Print Version)
# Ingredients:
→ Meat
01 -
3.5 pounds (1.6 kg) of pork shoulder, chopped into 1-inch cubes
→ Vegetables
02 -
6 garlic cloves, finely chopped
03 -
2 big carrots, shredded
04 -
1 sweet onion, finely diced
05 -
8-10 small white mushrooms, finely chopped
06 -
4 pounds (1.8 kg) of potatoes, peeled and cut into chunks
→ Spices and Seasonings
07 -
1/2 teaspoon of ground cumin
08 -
1 teaspoon of salt (with extra for potatoes)
09 -
1 teaspoon of smoked paprika
10 -
1 teaspoon of ground black pepper
11 -
1 teaspoon of ground coriander
12 -
A handful of fresh parsley, chopped for garnish
13 -
A handful of fresh dill, chopped for garnish
→ Liquids and Dairy
14 -
1/4 cup of sour cream
15 -
A splash of cooking oil for frying
16 -
1 cup of unsalted butter
17 -
6 cups of vegetable broth or water
18 -
1/4 cup of ketchup
19 -
All-purpose flour, 1 tablespoon
20 -
Heavy cream, optional for the mashed potatoes
# Instructions:
01 -
Heat some oil in a deep skillet over medium-high heat. Add the pork pieces in small amounts and cook for about 7-8 minutes until golden. Sprinkle with salt while cooking. Once done, move the meat to a large pot for braising.
02 -
In the same pan, add a bit more oil and toss in the chopped mushrooms. Let them brown for around 5-6 minutes. Add shredded carrots and the onion, cooking them together for 3-4 minutes until soft. Stir in the minced garlic and cook for another minute. Mix in coriander, black pepper, cumin, and paprika. Then sprinkle in the flour, stirring to mix everything.
03 -
In the pan, combine ketchup, vegetable broth (or water), sour cream, and salt. Whisk everything until smooth. Pour this mix over the pork that’s in the braising pot, stirring to coat the meat evenly.
04 -
Set the pot on medium-high heat and bring the liquid to a boil. Cover the pot partially to let some steam escape, then reduce the heat to low. Cook it gently for about 1.5 hours, letting the pork become fork-tender.
05 -
Boil the potato chunks in a large pot with salted water. Once the water is boiling, cover with a lid and cook for 15 minutes or until a fork slides through the potatoes easily. Drain and mash the potatoes in a bowl. Add butter and let it melt into the potatoes. Stir in some heavy cream if needed to make it creamy, and check the salt level to see if it needs more.
06 -
Take the pork pot off the heat and stir in the fresh dill and parsley. Spoon the pork and its sauce over a scoop of mashed potatoes. Sprinkle extra herbs if you like.
# Notes:
01 -
Tender chunks of pork simmer slowly with mushrooms and bold spices, giving this cozy Ukrainian dish its rich flavor. It’s best paired with buttery mashed potatoes.