Pork undercuts stewed in kvass

Cooking

Step 1

Preheat the oven to 120 C. With a sharp knife, make frequent diagonal cuts in the skin, without cutting through it to the meat. Season with salt and pepper on both sides, rubbing the mixture into the side of the meat.

Step 2

Heat vegetable oil in a large frying pan. If a piece doesn't fit, cut it in half. Fry, starting from the side of the skin, on both sides for 5-8 minutes. Be careful, the fat will shoot! Transfer to a platter.

Step 3

Cut the onion into thin rings, carrots into diagonal slices.

Step 4

Drain excess fat from the frypot, reserving 2 tbsp. Reduce heat and add star anise, cloves, coriander and fennel. Cook for half a minute, until the aroma appears. Return the meat to the fryer, add the onion and carrots. Pour in kvass so that the meat is completely covered. Bring the liquid to a boil on the stove, close the lid and place in the oven. Simmer meat for 3 hours. Add prunes and simmer another 1-2 hours.

Step 5

Place the meat skin side up on a baking sheet. Transfer vegetables and prunes to a bowl, cover and keep warm.

Step 6

Raise the oven temperature to 240 C. Roast the meat for 25-35 minutes until the skin is crispy.

Step 7

While the meat is roasting, strain the liquid from the frypot into a saucepan, skim off the fat. Bring to a boil and reduce by 2/3 of the volume, 25-35 minutes. Add lemon juice, pepper, salt if necessary.

Step 8

Cut the undercuts into 6-8 servings. Serve drizzled with sauce, vegetables and horseradish.