Machanka with Pulled Pork and Cornbread

Ingredients

In this American adaptation of Machanka, we substitute the traditional pork belly with tender pulled pork. The gravy is enhanced with smoky paprika to add a hint of American barbecue flavor. Additionally, we serve the Machanka with cornbread instead of the usual bread or potatoes, giving it a unique twist and adding a touch of sweetness to the dish. We alse have the original recipe for Machanka, so you can check it out.

• 2 pounds (900g) boneless pork shoulder 2 pounds (900g) boneless pork shoulder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• For the cornbread: For the cornbread:
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 large egg 1 large egg

Nutrition

• Calories: 650 kcal / 2720 KJ
• Fat: 38g (Total), 18g (Saturated)
• Carbohydrates: 40g (Total), 10g (Sugars)
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Season the pork shoulder with salt and pepper. Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned.
3. 3.
   Remove the pork shoulder from the pot and set aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Stir in the smoked paprika and cook for an additional minute.
5. 5.
   Return the pork shoulder to the pot and add the chicken broth. Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the pork is tender and easily shreds with a fork.
6. 6.
   Once the pork is cooked, remove it from the pot and shred it using two forks. Set aside.
7. 7.
   Place the pot with the onion and broth mixture back on the stovetop over medium heat. Stir in the heavy cream and simmer for 5 minutes, until the gravy thickens slightly. Season with salt and pepper to taste.
8. 8.
   Return the shredded pork to the pot and stir to coat it with the gravy. Simmer for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   While the Machanka is simmering, prepare the cornbread. Preheat the oven to 400°F (200°C). In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
10. 10.
    In a separate bowl, whisk together the milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
11. 11.
    Pour the cornbread batter into a greased 9x9-inch baking dish and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
12. 12.
    Remove the cornbread from the oven and let it cool slightly before cutting into squares.
13. 13.
    Serve the pulled pork Machanka alongside the warm cornbread squares. Enjoy!

Treat your ingredients with care...

• Pork shoulder — For the most tender and flavorful pulled pork, choose a well-marbled pork shoulder. Slow cooking is key to achieving the desired texture.
• Smoked paprika — Opt for high-quality smoked paprika to add a smoky depth of flavor to the gravy. Adjust the amount according to your preference for smokiness.
• Cornmeal — Use fine or medium-grind cornmeal for a smooth texture in the cornbread. Avoid using coarse cornmeal, as it may result in a gritty texture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the gravy.
• If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering gravy until thickened.
• Leftover Machanka can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Machanka with a generous ladle of the rich gravy over the pulled pork. Accompany it with warm cornbread squares on the side for a complete and satisfying meal.

Presentation advice

For an appealing presentation, place a mound of pulled pork in the center of the plate and drizzle the gravy around it. Garnish with a sprinkle of fresh parsley or chives for a pop of color.