Main course

Shpundra Pork with Beets

Shpundra is an old Ukrainian dish of pork belly and beets slowly cooked in beet kvass with a sweet-sour rye-thickened sauce.

What you’ll need

• pork belly: 1100 g
• beets: 800 g
• beet kvass: 700 ml
• onion: 220 g
• rye flour: 40 g
• sugar: 20 g
• vegetable oil: 30 ml
• salt: 12 g
• black pepper: 3 g

How to make it

1. Cut the pork belly into 3-4 cm pieces, dry, and season with half the salt and pepper. Cut the beets into batons about 1 cm thick.

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