Dill Potatoes with Pork Belly

Dill Potatoes with Pork Belly
Dill Potatoes with Pork Belly and Sour Cream

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

100 ml Sour Cream

Dill

Salt and Pepper; to taste

Dill Potatoes Instructions:

1. Start to boil lightly salted water in a pot. Peel the potatoes and drop them in when the water is bubbling.

2. 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.

3. Rough chop the dill. When the potatoes are cooked, drain the water, and add the sour cream. Lightly stir.

4. Add salt and pepper, and add the dill. Lightly mix.

5. 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.

Ukrainian Potatoes with pork belly and dill with sour cream

Dill Potatoes with Pork Belly

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Course: Main Dish
Cuisine: Ukrainian
Keyword: Dill Potatoes and Pork Belly
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 2 Servings

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.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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