Machanka with Pancakes (Mutsianka)
A hearty and traditional Belarusian dish featuring a rich, savory pork and mushroom stew (machanka) served with thin, crepe-like pancakes (bliny or mutsianka). It's a comforting and flavorful meal, often enjoyed during colder months.
🧂 Ingredients
- 500 g Pork belly(cut into small pieces)
- 150 g Smoked bacon(diced)
- 2 medium Onions(finely chopped)
- 300 g Mushrooms(fresh or dried, chopped)
- 3 tbsp All-purpose flour
- 200 ml Sour cream
- 500 ml Broth or water
- to taste Salt
- to taste Black pepper
- 1 Bay leaf
- For the pancakes (Mutsianka):
- 500 ml Milk
- 2 large Eggs
- 200 g All-purpose flour
- 1/2 tsp Salt
- for frying Butter or oil
👨🍳 Instructions
- 1
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, leaving rendered fat in the pot.
- 2
Add the pork belly pieces to the pot and brown on all sides. Add chopped onions and cook until softened and translucent, about 5-7 minutes.
- 3
Stir in the chopped mushrooms and cook until they release their liquid and start to brown. Sprinkle the flour over the pork and vegetables and stir well, cooking for 1-2 minutes to toast the flour.
- 4
Gradually whisk in the broth or water, ensuring no lumps form. Bring to a simmer, then stir in the sour cream, salt, pepper, and bay leaf. Cover and simmer gently for at least 1 hour, or until the pork is very tender.
- 5
While the machanka simmers, prepare the pancakes. Whisk together milk, eggs, flour, and salt until smooth. Heat a lightly oiled or buttered non-stick skillet over medium heat.
- 6
Pour about 1/4 cup of batter into the hot skillet, swirling to coat the bottom. Cook for 1-2 minutes per side, until golden brown. Repeat with the remaining batter.
- 7
Adjust seasoning of the machanka if needed. Remove the bay leaf before serving. Serve the hot machanka spooned over or alongside the pancakes, garnished with the reserved crispy bacon.
💡 Pro Tips
- ✓For a richer flavor, use a mix of pork belly and pork shoulder.
- ✓If using dried mushrooms, rehydrate them in warm water for at least 30 minutes before chopping and adding.
- ✓The machanka can be made ahead of time and reheated; the flavors will meld even further.
- ✓Ensure the pancakes are thin and delicate to complement the rich stew.
🔄 Variations
- Add a splash of vodka or white wine to the machanka for extra depth of flavor.
- Include other root vegetables like carrots or parsnips in the stew.
- Serve with a dollop of fresh dill or parsley.