Shpundra

Cut the pork belly into 3 cm cubes, pat dry with a paper towel, season with salt and pepper, and dredge in flour, shaking off the excess.

Melt the lard in a Dutch oven over medium-high heat and brown the meat in batches until golden on all sides, 6–7 minutes; transfer to a plate.

In the same fat, sauté the onion, sliced into half-rings, for 3–4 minutes until translucent and lightly golden.

Peel the beets and cut into batons. Return the meat to the pot, add the beets, and stir for 1–2 minutes.

Pour in the beet kvass (if unavailable, dilute vinegar in 500 ml cold water) so the liquid almost covers the contents, then add the bay leaf and black pepper.

Bring to a boil, reduce the heat to low, cover, and simmer for 50–60 minutes, stirring occasionally, until the meat is tender and the beets are infused with the sauce.

5 minutes before it's done, add the minced garlic, salt to taste, and adjust the acidity, adding a bit more vinegar if needed.

Stir in the chopped herbs, mix, and remove from the heat.

Serve the shpundra hot, spooning the braising sauce over each portion.