Karkówka (Polish Pork Neck)
This traditional Polish pork neck dish features tender, succulent slices of pork, slow-cooked in a rich and savory onion gravy. It's a comforting main course, perfect for a hearty family meal, often served with potatoes or buckwheat groats.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 520 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 800 gpork neck, cut into 2 cm thick slices
- 2 pcsyellow onion, thinly sliced
- 2 tbspall-purpose flour
- 2 tbspvegetable oil
- 500 mlbeef broth
- 2 pcsbay leaf
- 4 pcsallspice berry
- 1 tsppaprika
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
tongs · large pot · dutch oven · cutting board · knife
The method
Step by step
- 1
Season the pork neck slices generously with salt and black pepper on both sides.
About 3 min
- 2
Lightly dust each seasoned pork slice with all-purpose flour, shaking off any excess.
About 5 min
- 3
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
- 4
Sear the floured pork slices in batches until golden brown on both sides, about 2-3 minutes per side. Do not overcrowd the pot.
About 10 min
Cook’s note: Searing locks in flavor and creates a nice crust.
- 5
Remove the seared pork from the pot and set aside.
About 1 min
- 6
Add the sliced yellow onion to the same pot and sauté over medium heat until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as you stir the onions.
- 7
Stir in the paprika and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the paprika, as it can become bitter.
- 8
Pour in the beef broth, scraping the bottom of the pot to deglaze and incorporate all the flavorful browned bits.
About 2 min
- 9
Add the bay leaf and allspice berries to the pot.
About 1 min
- 10
Return the seared pork neck slices to the pot, ensuring they are mostly submerged in the liquid.
About 1 min
- 11
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 70-80 minutes, or until the pork is very tender.
About 1 hr 20 min
Cook’s note: Check occasionally and add a little more broth or water if the liquid reduces too much.
- 12
Remove the bay leaf and allspice berries before serving.
About 1 min
- 13
Taste the gravy and adjust seasoning with salt and pepper if needed.
About 1 min
- 14
Serve the Karkówka hot, garnished with fresh parsley if desired.
About 1 min
Cook’s note: Great with mashed potatoes, kasha, or Silesian dumplings.
Per serving
Nutrition
- Calories
- 519.5kcal
- Protein
- 39.1g
- Carbs
- 12g
- Fat
- 35.7g
- Fibre
- 1.9g
- Sugar
- 3.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Karkówka in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
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