Ukrainian Braised Pork with Creamy Mashed Potatoes
Slow-braised, fall-apart braised pork shoulder in a creamy carrot, mushroom and tomato sauce, served over a bed of mashed potatoes!
Ingredients
- 3 to 4 lbs pork shoulder
- Salt
- Cooking oil
- 8 to 10 white mushrooms, diced
- 1 large sweet onion, diced
- 2 large carrots, grated
- 5 to 6 garlic cloves, pressed or finely minced
- 1 tsp ground coriander
- 1 tsp smoked or regular paprika
- ½ tsp ground cumin
- 1 tsp ground black pepper
- 1 tbsp all-purpose flour
- 6 cups water
- ¼ cup sour cream
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¼ cup ketchup
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1 to 1 ½ tsp salt
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¼ cup fresh parsley, chopped
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¼ cup fresh dill, chopped
For Mashed Potatoes:
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5 lbs Russet potatoes, peeled
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2 to 3 tsp salt
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1 cup unsalted butter, cubed
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¼ cup heavy cream
Instructions
Making Braised Pork:
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Prepare the pork shoulder first. Using a sharp knife, carefully portion the pork into 1-inch cubes. Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil. Season the pork generously with salt and brown the pork shoulder for 7 to 8 minutes, until well-browned all over. Do this step in 2 to 3 small batches to avoid over-crowding the pan. Transfer the pork into a large braising pan.
