Shpundra is an intriguing Ukranian dish of pork belly slow cooked with beetroot and fermented beetroot juice (kvass). This recipe has something in common with Shpundra except that it has added spiciness from Hungarian paprika and in place of the fermented beetroot it uses tamarind to add a sourness. Its a very luxurious tasting dish and the beetroot and tamarind works beautifully to offset the rich pork fat. It also happens to be a simple dish to make. Serve it with a creamy mashed potato.
Ingredients (serves 2 to 3)
400g pork belly
1/2 tbsp oil
1/2 large onion, roughly chopped
2 large garlic cloves, chopped
2 tsp caraway seeds
250g raw beetroot
1 tbsp Hungarian paprika (not smoked paprika)
300 ml water or chicken stock
2 tsp salt to taste.
Spring onions & dill to garnish
Method
Ingredients (serves 2 to 3)
400g pork belly
1/2 tbsp oil
1/2 large onion, roughly chopped
2 large garlic cloves, chopped
2 tsp caraway seeds
250g raw beetroot
1 tbsp Hungarian paprika (not smoked paprika)
300 ml water or chicken stock
2 tsp salt to taste.
Spring onions & dill to garnish
Method
- Cut the pork belly into large pieces, removing excess fat.
- Peel and chop the beetroots into large pieces. I find it easiest to quarter the beetroots and then peel. You can simply scrub and leave the skin on if they are young beetroots.
- Fry the pork pieces in the oil to colour them slightly, and release some of their fat. Set the pork aside and add the onion, garlic and caraway seeds to the pan.
- Fry gently for a few minutes in the pork fat and oil and then add the pork, beetroot, paprika and tamarind paste.
- Gradually add the water or stock. Cover and cook over a low heat, or in a low oven for an hour or until the pork is completely tender.
- Add salt to taste and sprinkle with sliced spring onions and dill, to serve.