Machanka: Belarusian pork and sour cream sauce

Method

1. 1

   Parboiling the ribs

   Parboil the pork ribs in boiling water for about 5 minutes, then drain.

   5 min
2. 2

   Roux

   In a cold frying pan, quickly toast the flour and butter, then remove from the heat.

   2 min
3. 3

   Sauce base

   Gradually whisk the stock into the roux until smooth, then add the sour cream, salt and pepper.

4. 4

   Frying the meat

   Fry the ribs in oil until golden brown.

   5 min
5. 5

   Onion and sausage

   Lightly fry the onion, then place it in the ovenproof dish with the sausage slices and top with the ribs.

   3 min
6. 6

   Simmering

   Pour the sauce over everything, cover and simmer for about 5 minutes.

   5 min
7. 7

   Serving

   Serve in the same dish it was made in, alongside pancakes or draniki.