Machanka (Belarusian Pork Stew)

Machanka is a comforting traditional dish from Belarus that combines tender pork ribs, savory sausage, and a richly flavored stew thickened with a buttery roux. Served with yeasted pancakes, known as blinami, this meal brings together rich flavors, brightened by the addition of a good lager. Perfect for a hearty lunch or dinner, this dish is both satisfying and warming.

Ingredients

🥩 600g pork ribs, preferably baby back
🌭 400g pork sausage
🧅 1 onion, diced
🧄 3 cloves garlic, minced
🌿 Fresh parsley, chopped for garnish
🌿 1/2 tsp ground cumin
🌿 2 bay leaves
🌶️ 10-15 peppercorns
🧈 40g butter for roux
🍺 1 bottle Brooklyn Lager, 350ml
💧 650ml water
🧂 A few pinches of salt
🧈 A bit of oil for browning
🥚 2 eggs
🍚 250ml flour approx. 1 cup
🥛 450ml warm milk
🍯 1 Tbsp sugar
🧂 A few pinches of salt
🌾 1 packet active dry yeast generic
🧈 Unspecified amount of butter a stick shown, for cooking pancakes

Instructions

1- Prepare Ribs:

• Cut pork ribs into individual pieces for ease of cooking.

2- Brown Ribs:

• Heat a bit of oil in a large stainless steel pot.
• Sear the ribs on all sides until browned.

3- Simmer Ribs:

• Pour in the Brooklyn Lager and water, totaling about 1 liter of liquid.
• Season with bay leaves, peppercorns, and salt.
• Bring to a boil.

4- Skim and Cook Ribs:

• Skim off any foam.
• Cover and simmer for 20 minutes.

5- Prepare and Cook Sausage:

• Prick the sausages with a knife.
• After 20 minutes, add sausages to the pot and cook for an additional 20 minutes.

6- Strain Stock:

• Remove ribs and sausage.
• Strain the broth into a separate container.

7- Sauté Aromatics:

• In a large pan, melt butter.
• Add diced onion and sauté until translucent.
• Stir in minced garlic and cumin.

8- Make Roux:

• Add flour to onions, stir thoroughly, and cook until golden, forming a roux.

9- Thicken Broth:

• Gradually incorporate the pork stock into the roux, stirring continuously to avoid lumps.
• Bring to a boil.

10- Combine and Serve:
- Cut sausage into bite-sized pieces, return both sausage and ribs to the stew.
- Stir, cover, and let all ingredients warm through together.
- Serve hot.

11- Prepare Egg Mixture:
- In a mixing bowl, beat eggs with sugar and salt.

12- Add Warm Milk:
- Gradually whisk warm milk into the egg mixture.

13- Activate Yeast:
- Stir in active dry yeast.

14- Add Flour and Blend:
- Add flour, mix with a fork, then use an immersion blender for a smooth finish.

15- Proof Batter:
- Cover and let it rise for 10-15 minutes.

16- Cook Pancakes:
- In a non-stick pan, melt butter.
- Pour a ladleful of batter, spread gently, and cook until bubbles appear.
- Flip and cook until golden.

17- Repeat:
- Continue with remaining batter and keep cooked pancakes warm.

Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 85 minutes
Servings: 4-6
Calories: Approximately 650 per serving varies by portion size
Macronutrients (per serving): Proteins 40g, Fats 35g, Carbohydrates 50g
Equipment: Wooden cutting board, Generic Chef's knife, White plates, Large stainless steel pot, Stainless steel tongs, Pyrex measuring cup, White and glass bowls, Metal spoon, Gold/brass fork, Small black saucepan, Plastic wrap, Small black non-stick pan, Black spatula, Metal ladles, Large stainless steel pan, Wooden spoon/spatula, Fine-mesh strainer

Cooking Tips

• Cook flour with butter and onions until it achieves a light golden hue to eliminate raw flour taste.
• A lager like Brooklyn Lager adds depth with its subtle acidity.
• An immersion blender ensures a lump-free pancake batter.
• Gradually add the milk to egg mixture to prevent curdling.

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Machanka (Belarusian Pork Stew)