-
1
Render the Pork & Bacon
10 Mins
Medium heat, ~175°C (350°F)
Put the diced pork belly and bacon in a cold frying pan and set it over medium heat. Cook for about 10 minutes, stirring now and then, until the fat has rendered out and the pieces are golden and crisp at the edges. Lift the pieces out with a slotted spoon and keep the rendered fat in the pan.
Starting in a cold pan lets the fat melt out slowly instead of seizing the meat; do not rush this on high heat or the bacon burns before the fat renders.
Done when: Golden, crisp-edged pieces of pork and bacon with a pool of clear rendered fat left in the pan.
-
2
Grate the Potatoes & Onion
12 Mins
No heat
Grate the peeled potatoes and the onion on the fine holes of a box grater, straight into a large bowl. Grate the onion in between batches of potato — its juice slows the browning while you work. Scoop the pulp into a clean tea towel, gather the corners and twist hard over the sink until no more liquid runs out.
Work fast and keep the grated potato covered with the onion juice; if it sits in the air it greys quickly, and the baked babka will look dull.
Done when: A dry, fine pulp with no large shreds of potato and no puddle of liquid in the bowl.
-
3
Mix the Babka & Fill the Dish
5 Mins
No heat
Heat the oven to 190°C (375°F) and brush a deep 23 cm round baking dish or a cast-iron pot with the sunflower oil. Return the dry potato pulp to the bowl and fold in the crisp pork and bacon, the rendered fat, the beaten eggs, flour, salt and pepper until evenly mixed. Spoon the mixture into the dish and press it down firmly with the back of a spoon so there are no air pockets, then smooth the top.
Pressing the mixture down firmly is what lets the babka hold together in clean slices; a loosely packed dish crumbles when you cut it.
Done when: An even, firmly packed layer with the pork pieces distributed through the potato, not sitting in one clump.
-
4
Bake Until Golden & Set
70 Mins
190°C (375°F)
Bake uncovered on the middle shelf for 65 to 75 minutes, until the top is deep golden brown and crisp and the centre is set. Check with a knife or skewer pushed into the middle: it should come out hot and clean, and the centre should read at least 74°C (165°F) on a food thermometer — well above the 63°C (145°F) safe minimum for pork. If the top browns too fast, lay a sheet of foil loosely over it for the last 20 minutes.
Do not open the oven in the first 40 minutes: the babka needs steady heat to set, and a cold draught can make the middle sink.
Done when: Deep golden, crisp crust; the centre is firm when pressed and steaming hot all the way through.
-
5
Rest & Serve in Slices
10 Mins
Rest at room temperature, serve hot, ~70°C (158°F)
Leave the babka to rest in its dish for 10 minutes so it firms up enough to slice cleanly. Cut it into 6 thick wedges, like a cake, and lift each one out with a wide spatula. Serve hot with the sour cream on the side.
Cutting too soon is the classic mistake — the slices fall apart. Ten minutes of rest makes the difference between wedges and a pile of crumbs.
Done when: Clean wedges that hold their shape, golden outside, pale and moist inside with visible pieces of pork and bacon.
auto_awesome Finishing Touches & Plating
Serve each wedge with a generous spoonful of sour cream and a few pickled cucumber slices on the side, and pour any rendered fat left in the dish over the top of the wedges for extra richness.
Belarus
40m
France
Vietnam