📝 About This Recipe
Podzharka is a quintessential Russian 'Vtoroye Blyuda' (second course) that celebrates the beauty of high-heat searing and simple, rustic flavors. This dish features tender strips of pork loin flash-fried until golden-crisp, then smothered in a rich, savory gravy of caramelized onions and a hint of tomato. It is a hearty, soulful meal that captures the essence of home-style Slavic cooking—unfussy, deeply satisfying, and perfect for a cold evening.
🥗 Ingredients
Main Ingredients
- 1.5 lbs Pork Loin or Shoulder (cut into 1/2-inch thick strips or bite-sized cubes)
- 2 large Yellow Onions (thinly sliced into half-moons)
- 3 tablespoons Sunflower Oil (or any high-smoke point neutral oil)
- 1 tablespoon Unsalted Butter (for a rich, silky finish)
The Savory Base
- 1 tablespoon Tomato Paste (adds depth and a touch of acidity)
- 3 cloves Garlic (minced finely)
- 1/2 cup Beef or Vegetable Broth (to deglaze the pan)
- 1 teaspoon All-purpose Flour (optional, for a slightly thicker sauce)
Seasonings and Herbs
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (generous cracks for heat)
- 1/2 teaspoon Sweet Paprika (for color and warmth)
- 1 piece Bay Leaf (dried)
- 2 tablespoons Fresh Dill (finely chopped for garnish)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the pork strips thoroughly dry with paper towels. This is crucial for achieving a deep golden sear rather than steaming the meat.
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2
Season the pork generously with salt, black pepper, and sweet paprika. Toss well to ensure every piece is coated.
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3
Heat a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add 2 tablespoons of sunflower oil and wait until it shimmers.
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4
Working in batches to avoid overcrowding, add the pork to the skillet. Fry for 4-5 minutes until the edges are crispy and browned. Remove meat and set aside on a plate.
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5
In the same skillet, add the remaining tablespoon of oil and the sliced onions. Lower the heat to medium.
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6
Sauté the onions for about 8-10 minutes, stirring frequently, until they are soft, translucent, and beginning to turn a golden-amber color.
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7
Clear a small space in the center of the pan and add the tomato paste. Fry the paste for 1 minute to caramelize it and remove the raw metallic taste.
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8
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
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9
If you prefer a thicker sauce, sprinkle the teaspoon of flour over the onions and stir for 1 minute.
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10
Slowly pour in the broth while scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits (the fond).
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11
Return the fried pork and any accumulated juices back into the skillet. Add the bay leaf.
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12
Reduce heat to low, cover with a lid, and simmer for 5-7 minutes. This allows the pork to become tender and the flavors to meld.
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13
Remove the lid, stir in the tablespoon of butter for a glossy finish, and discard the bay leaf.
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14
Taste and adjust seasoning with additional salt or pepper if needed. Garnish heavily with fresh dill and parsley before serving.
💡 Chef's Tips
For the best texture, use pork neck (sheya) if available, as the extra marbling keeps the meat incredibly juicy. Never crowd the pan when searing; if the meat touches too much, it will release moisture and boil instead of frying. If the sauce becomes too thick, add a splash of hot water or more broth to reach your desired consistency. You can substitute the tomato paste with a tablespoon of sour cream (smetana) at the very end for a creamier, 'Stroganoff-style' variation. Ensure your onions are sliced thinly and evenly so they melt into the sauce rather than staying crunchy.
🍽️ Serving Suggestions
Serve over a bed of creamy mashed potatoes (Kartofelnoye Pyure) to soak up the savory juices. Pair with a side of fermented pickles (ogortsy) or a crisp cabbage slaw for a hit of acidity. Enjoy with a thick slice of toasted rye bread to wipe the plate clean. A cold glass of Kvass or a light lager complements the richness of the pork perfectly. For a lighter option, serve alongside boiled buckwheat (grechka) with a knob of butter.