A traditional Polish recipe for Krakowian pork sandwich. Prepare this aromatic dish seasoned with caraway seeds, considered the Polish cousin of the burger, and delight the taste buds of anyone who tries it.
Ingredients
- Pork neck – 1 kg
- Onion – 1 kg
- Garlic cloves – 2 pieces
- Bay leaves – 2 pieces
- Allspice berries – 4 pieces
- Whole caraway seeds – 1 tablespoon
- Ground caraway seeds – 1 teaspoon
- Butter – 2 tablespoons
- Lard – 1 tablespoon
- Salt – 2 teaspoons
- Black pepper, ground – 1 teaspoon
- Black peppercorns – 1 teaspoon
- Kaiser rolls – 8 pieces
Additional
- Pickled cucumbers – 4 pieces
- Horseradish – 4 tablespoons
Preparation
Rub the pork neck with 1.5 teaspoons of salt, ground pepper, and 1 teaspoon of ground caraway seeds. Slice the onion into half-rings, finely chop the garlic. Heat oil in a pot and on high heat, sear the pork neck on each side. Then, remove the meat from the pot and set aside for the time of frying the onion. Melt the butter in the pot and fry the onion until it starts to brown and reduces its volume.
Add the seared pork neck, garlic, bay leaves, whole caraway seeds, peppercorns, and allspice berries to the sautéed onion. Season with the remaining salt. Then, add a small amount of water, reduce the heat to low, cover, and simmer for about 2 hours, turning the meat occasionally and adding more water if necessary. The cooked pork should be very tender, almost falling apart.
Slice the cooked meat into fairly thick slices. Spread a bit of sauce on each half of the kaiser rolls and set aside for a moment to soak. Then, layer the bottom of the rolls with onion and slices of pork. Cover each sandwich with the top half of the roll.
Serve the sandwiches with sliced pickled cucumbers and a dollop of horseradish.
