Main course

Belarusian Pechista Roast Pork

A large pork shoulder roast cooked slowly with garlic, mustard, caraway, and onion until tender.

What you’ll need

• pork shoulder: 2200 g
• garlic: 30 g
• mustard: 70 g
• caraway seeds: 8 g
• onion: 300 g
• water: 400 ml
• salt: 28 g
• black pepper: 5 g

How to make it

1. Pat the pork dry. Make narrow punctures across the surface and insert half of the sliced garlic into them.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.