Pork vereshaka

• 500 g (1 lb) pork
• 50 g (2

Cut the pork into large cubes. Fry in a pan with the bacon fat until brown; transfer to a saucepan and add the beetroot kvass, the onions, peppercorns and salt, and stew until half done. Add the breadcrumbs next; stir and stew until ready. Sprinkle with the parsley before serving.