Entree: Russia – Eastern Siberia – Картошка ➤ Kartoshka (Hearty Siberian skillet stew of potatoes and pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) vegetable oil or rendered lard
- 1 lb (454 g) pork shoulder, cut into 1-inch pieces
- 1 large onion, about 8 oz (225 g), sliced
- 4 medium russet potatoes, about 1.5 lb (680 g), peeled and cut into 1-inch cubes
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 ml) beef or pork stock or water
- 1 bay leaf (about 0.5 g)
- 1 1/2 tsp (8 g) coarse salt, divided
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (28 g) butter
- 2 tbsp (8 g) fresh dill, chopped

Instructions

1. Heat the oil or lard in a large heavy skillet or Dutch oven over medium-high heat. Season the pork pieces lightly with 1/2 tsp (3 g) salt and brown in batches until well caramelized, 6 to 8 minutes; transfer browned pork to a plate.
2. Reduce heat to medium, add the sliced onion and sauté until softened and beginning to brown, 6 to 8 minutes. Add the garlic and cook 30 seconds more.
3. Return the pork to the pan, add the cubed potatoes, bay leaf, remaining 1 tsp (5 g) salt, pepper, and the stock. Bring to a simmer, cover, and reduce heat to low.
4. Simmer gently until potatoes are fork-tender and pork is fully cooked, 25 to 30 minutes, stirring once or twice so nothing sticks. If the liquid reduces too much, add up to 1/4 cup (60 ml) water.
5. Remove lid, stir in the butter and chopped dill, adjust seasoning to taste, discard the bay leaf, and serve hot.