Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare your smoker for a low and slow smoke at 225°F (107°C) using 1 cup of wood chips, then smoke 1 pound of boneless pork shoulder until it reaches an internal temperature of 190°F (88°C), about 2-3 hours.

2. 2

   Peel and dice 3 large green plantains into 1/2-inch cubes, then boil them in salted water for 15 minutes until tender, and drain thoroughly.

3. 3

   Finely dice 2 medium cucumbers, 1 bunch of radishes, 4 hard-boiled eggs, 1/4 cup of fresh dill, and 1/4 cup of fresh green onions, placing them all into a large mixing bowl.

4. 4

   Once the smoked pork has cooled, shred or dice it into small pieces, then add the diced smoked pork and boiled plantains to the bowl with the diced vegetables and eggs.

5. 5

   In a separate small bowl, whisk together 1/2 cup of sour cream or smetana, 1 tablespoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.

6. 6

   Pour 4 cups of kvass into the large bowl with the solids, then gently stir in the prepared sour cream dressing until everything is well combined.

7. 7

   Cover the bowl and refrigerate the Smoked Pork and Plantain Okroshka for at least 2 hours to allow the flavors to meld and to chill thoroughly before serving.