Zharkoe, Russian Pork and Potato Stew

What you need

• 500 g (1 lb) pork shoulder, cut into 2-3 cm cubes
• 3 tbsp sunflower oil, or 40 g diced smoked pork fat
• 2 onions, about 260 g, finely diced
• 2 carrots, about 250 g, coarsely grated
• 1 kg (2 lb 3 oz) potatoes, peeled
• 1 1/2 tbsp tomato paste
• 2 bay leaves
• 4 allspice berries
• 1/2 tsp black pepper
• 2 tsp salt
• 1 handful fresh dill or parsley, chopped, for serving

Method

Restated from the original video

1. 1

   Pat the pork dry with paper towels.

2. 2

   Heat the oil in a heavy pot over high heat. Brown the pork in 2 batches until deeply colored on all sides, 5-6 min per batch.

3. 3

   Return all the pork to the pot, add the onions and cook, stirring, until they soften and start to brown, 3-4 min.

4. 4

   Add the carrots and cook over medium heat until soft, about 5 min.

5. 5

   Stir in the tomato paste and cook 1 min.

6. 6

   Cut each potato partway through with a knife, then snap the halves apart by hand. The rough surfaces release starch and thicken the sauce. Cut the pieces into 3 cm chunks.

7. 7

   Add the potatoes to the pot and stir well. Pour in boiling water to just below the level of the potatoes, about 500 ml.

8. 8

   Add the salt, pepper, allspice and bay leaves, and bring to a boil.

9. 9

   Cover, turn the heat to the lowest setting and simmer 30-35 min, stirring now and then, until the pork is tender and the potatoes are soft but still hold their shape.

10. 10

    Take the pot off the heat and leave it covered for 15 min.

11. 11

    Remove the bay leaves, scatter the dill over the top and serve from the pot.

Imported from sappetitom.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.