Karkówka (Pork Neck) Recipe
The key to a tender, flavorful karkówka is marinating the meat and slow-cooking it to perfection.
Ingredients:
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4 pork neck steaks (about 1 inch thick)
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2 cloves garlic (minced)
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1 tablespoon mustard (Dijon or whole grain)
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1 tablespoon olive oil
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1 tablespoon soy sauce (optional, for umami)
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1 teaspoon smoked paprika
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1 teaspoon dried thyme (or fresh if available)
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Salt and pepper (to taste)
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1 onion (sliced)
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1/4 cup water (or broth for extra flavor)
Instructions:
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Marinate the Pork Neck:
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In a bowl, mix together minced garlic, mustard, olive oil, soy sauce, smoked paprika, thyme, salt, and pepper.
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Rub the marinade onto both sides of the pork neck steaks. Cover and let them marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
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Cook the Pork Neck:
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Heat a large skillet or frying pan over medium-high heat. Add a little oil and sauté the sliced onion until soft and translucent, about 3-4 minutes.
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Add the marinated pork neck steaks to the pan and sear on both sides until golden brown, about 3-4 minutes per side.
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Once the pork is browned, add 1/4 cup of water or broth to the pan and cover with a lid. Let it simmer on low for about 15-20 minutes, or until the pork is tender and cooked through. If the pan gets dry, you can add a little more water.
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Once done, remove the pork steaks and set aside to rest.
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Ziemniaki (Potatoes)
Polish potatoes are often boiled or roasted, and they are a staple in many meals. Here’s a simple way to prepare them.
Ingredients:
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4-5 medium potatoes (Yukon Gold or waxy potatoes work best)
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Salt (to taste)
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Fresh parsley (chopped, for garnish)
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1 tablespoon butter (optional, for richness)
Instructions:
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Boil the Potatoes:
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Peel the potatoes (optional) and cut them into chunks.
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Place them in a large pot, cover with water, and add a pinch of salt.
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Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
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Drain the potatoes and return them to the pot. If you like, add a tablespoon of butter for richness and toss to coat. Garnish with freshly chopped parsley for a pop of color and flavor.
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Fasolka Szparagowa (Green Beans)
Green beans are a common side dish in Polish cuisine and can be prepared simply with butter or olive oil for added flavor.
Ingredients:
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500g fresh green beans (fasolka szparagowa)
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Salt (to taste)
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1 tablespoon butter or olive oil
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Fresh dill or parsley (optional, for garnish)
Instructions:
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Prepare the Green Beans:
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Trim the ends off the green beans and wash them thoroughly.
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Bring a pot of salted water to a boil and add the green beans. Cook for about 5-7 minutes, or until they are tender but still slightly crisp.
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Drain the beans and return them to the pot or a large skillet.
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Sauté the Beans:
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In a pan, melt butter or heat olive oil over medium heat.
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Add the cooked green beans and sauté for a couple of minutes, just to add some flavor and slightly caramelize them.
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Season with salt, and garnish with fresh dill or parsley if desired.
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To Serve:
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Plate the karkówka (pork neck) along with the boiled potatoes and green beans.
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You can drizzle some of the pan juices from the pork over the potatoes for extra flavor.
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Garnish with a little extra parsley or dill to brighten up the plate.
This meal is hearty, flavorful, and packed with simple yet delicious ingredients. The tender pork pairs wonderfully with the creamy potatoes and the freshness of the green beans.
Tips:
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Fried Onions: Some people like to top their potatoes with fried onions for an extra savory flavor. Just sauté some onions in butter until crispy and sprinkle on top.
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Sour Cream: A dollop of sour cream can also be served alongside the potatoes for a creamy contrast to the meal.
Have you tried this combination before? It’s such a comforting, traditional dish!