Machanka with pancakes

Cut the pork into 3–4 cm chunks, pat dry with paper towels and season with salt and pepper.

Heat 2 tbsp of oil and sear the pork over high heat until browned on all sides, 8–10 minutes. Add the onions, sliced into half-rings, and fry for 5 more minutes.

Pour in 300 ml of hot water, add the bay leaves, cover and braise over low heat for 40 minutes.

The pork is done when a fork slides in easily and there's no pink inside.

While the pork braises, whisk the eggs with a pinch of salt, pour in the milk, add 200 g of the flour and mix until smooth. Stir in 1 tbsp of oil and let rest for 15 minutes.

Mix the sour cream with the remaining flour and a ladle of the braising liquid, then pour it over the pork. Heat gently for 5–7 minutes, stirring and not letting it boil hard, until the gravy thickens. Remove the bay leaves.

Heat a frying pan, grease it with the remaining oil and cook thin pancakes, about a minute per side.

Spoon the machanka into deep bowls, fold the pancakes into triangles and serve alongside for dipping. Done!