Machanka (Belarusian Pork in Sour Cream Gravy)
Local name: Мачанка
In short: Pork and smoked sausage simmered in a thick onion and sour cream gravy, spooned over potato pancakes or boiled potatoes, a Belarusian winter classic. It takes about 2 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 40 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 555 kcal
Machanka is the gravy Belarusians pour over draniki, thin pancakes and boiled potatoes, and it turns a plate of pancakes into a proper meal. Pieces of pork and smoked sausage cook with onion until tender, then flour and plenty of sour cream thicken the sauce into something rich but tangy. It is meant for dunking and scooping. Machanka is a fixture at Christmas, weddings and family Sundays.
Instructions
- Heat the oil in a heavy pot over medium-high heat and brown the pork in two batches, about 6 minutes per batch. Move it to a plate.
- Add the bacon to the pot and cook for 3 minutes. Add the onions and cook over medium heat for 8 minutes until golden.
- Return the pork to the pot with the bay leaves, allspice, marjoram, salt, pepper and hot water. Cover and simmer on low heat for 1 hour.
- Add the sausage and garlic and simmer for 15 minutes more, until the pork is very tender.
- Whisk the flour into the sour cream until smooth, then stir in a ladle of the hot cooking liquid. Pour the mixture into the pot, stirring as you go.
- Simmer gently for 8 to 10 minutes, without letting it boil hard, until the gravy thickens and coats a spoon. Taste for salt.
- Sprinkle with dill and serve hot over draniki, pancakes or boiled potatoes.
Tips
- Do not let the gravy boil once the sour cream is in, or it may separate. Low heat gives a smooth sauce.
- Bone-in pork ribs can replace the shoulder. Allow about 30 extra minutes of simmering and remove the bones before serving.
Questions and answers
What is machanka served with?
Potato pancakes (draniki) are the classic partner, followed by thin yeast pancakes and plain boiled potatoes. Rye bread also works for dunking.
Can I make machanka ahead of time?
Yes, and it tastes better the next day. Cool and refrigerate it for up to 4 days, then reheat gently on low heat, adding a splash of water if it has thickened.
Can I freeze machanka?
You can freeze it for up to 2 months, though the sour cream gravy may look slightly grainy. Whisk it over low heat as it warms to bring it back together.
How long does it take to make Machanka (Belarusian Pork in Sour Cream Gravy)?
About 2 h in total: 20 min of preparation and 1 h 40 min of cooking.
How many calories are in Machanka (Belarusian Pork in Sour Cream Gravy)?
About 555 kcal per serving, with 28 g of protein, 9 g of carbohydrates and 44 g of fat. These values are estimates.
Nutrition per serving
| Calories | 555 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 9 g |
| Fat | 44 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
