
Dill Potatoes with Pork Belly and Sour Cream is a classic Eastern European dish perfect for family gatherings or potlucks. It can be served hot or cold!
This dish pairs well with…Vodka! Of course it does. If you are bringing it to a potluck or making it for a family get together, make sure to also bring an ice cold bottle of Vodka. It doesn’t have to be expensive either. The Vodka I use for my Penne Alla Vodka is also one of my preferred drinking Vodkas. It is called Nemiroff and it is from Ukraine!
Dill Potatoes with Pork Belly Ingredients:
- 12 New Potatoes (also known as baby potatoes, these are potatoes with tissue paper thin skin and a pale yellow color, about the size of a golf ball).
- 100 grams Pork Belly – can also use salo or bacon if you prefer.
- 100 ml Sour Cream – to keep this recipe even more Ukrainian, you can use smetana if you can find it. This is a thicker, richer type of sour cream.
- Dill
- Salt and Pepper; to taste
Dill Potatoes Instructions:
- Start to boil lightly salted water in a pot. Peel the potatoes and drop them in when the water is bubbling.
- Cube the pork belly and cook in a medium high heat pan until most of the fat is rendered and translucent. Remove from heat when done.
- Rough chop the dill. When the potatoes are cooked, drain the water, and add the sour cream. Lightly stir.
- Add salt and pepper, and add the dill. Lightly mix.
- Top with the rendered pork belly, making sure not to forget the liquid fat.
Notes:
New or Baby Potatoes cook a lot quicker than a large brown old potato. For this reason, you should test them fairly frequently. Since they are small and soft, I start testing after about 10 minutes by using a fork. Just poke the prongs into the potato and if it gives easily then they are done. If you want, you can half or quarter the potatoes before mixing in the Sour Cream and adding the Pork Belly, however this can cause them to break apart easier.

Dill Potatoes with Pork Belly
Ingredients
- 12 New Potatoes
- 3 Sprigs Dill
- 100 Grams Pork Belly
- 100 ml Sour Cream
- Salt & Pepper To Taste
Instructions
- Start to boil lightly salted water in a pot. Peel the potatoes and drop them in when the water is bubbling.
- Cube the pork belly and cook in a medium high heat pan until most of the fat is rendered and translucent. Remove from heat when done.
- Rough chop the dill. When the potatoes are cooked, drain the water, and add the sour cream. Lightly stir.
- Add salt and pepper, and add the dill. Lightly mix.
- Top with the rendered pork belly, making sure not to forget the liquid fat.
Don’t like dill