Ingredients

• Pork shoulder or neck, boneless, in 3 cm cubes 700 g
• Potatoes, in large chunks 1.2 kg (1 kg peeled)
• Carrots, sliced 2 medium (200 g)
• Onions, sliced 2 medium (250 g)
• Sunflower oil 2 tbsp
• Garlic, sliced 3 cloves (12 g)
• Bay leaves 2
• Salt 2.5 tsp (15 g)
• Black pepper, ground 0.5 tsp
• Water, hot 400 ml
• Fresh dill, chopped, to serve 10 g

Instructions

1. 1

   Heat the oil in a heavy pot or Dutch oven and brown the pork over high heat in two batches, 5-6 minutes per batch.

2. 2

   Add the onion and carrot to the pot and cook with the meat for 5 minutes, stirring.

3. 3

   Pour in the hot water, add 5 g of salt, the pepper and bay leaves, cover and simmer over low heat for 30 minutes.

4. 4

   Add the potatoes, the garlic and the remaining salt, stir gently and add a little water if the liquid does not reach two thirds of the potatoes.

5. 5

   Cover and cook over low heat on the stove, or in the oven at 180C, for 40-45 minutes until the potatoes are soft and the liquid has thickened.

6. 6

   Remove the bay leaves and let the pot rest covered for 10 minutes.

7. 7

   Serve in deep plates sprinkled with dill, with sauerkraut or pickles on the side.