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Kraków Pork Neck Sandwich with Onion and Caraway Gravy
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Source: https://recipheon.com/en/recipes/main-dishes/krakow-pork-neck-sandwich-with-onion-and-caraway-gravy
About this recipe
This Kraków sandwich is a roll soaked in onion-caraway gravy and filled with tender, slow-roasted pork neck. The meat is browned first, then roasted covered with plenty of onions, which gradually soften and thicken the gravy. Choose well-marbled pork neck: after slow roasting, it will be easy to cut into juicy slices. Lightly crush the caraway seeds to release their aroma, and reduce the gravy only after removing the meat. Briefly warm the white water rolls and soak their cut sides just before assembling. These quantities make six large sandwiches, served with fermented cucumber pickles.
Ingredients
Pork neck and onion-caraway gravy
1200 g raw boneless pork neck, in one piece, with marbling
900 g raw yellow onions, peeled weight
30 g pork lard
8 g whole caraway seeds
12 g fine salt; 9 g for the meat and 3 g for the onions
2 g ground black pepper
600 ml water for roasting and the gravy
To serve
480 g baked plain white wheat rolls made with water, 6 rolls of about 80 g each
300 g fermented cucumber pickles, drained weight without brine
Steps
Preheat a conventional oven (no fan) to 160°C. Pat the pork neck dry with a paper towel and thinly slice the onions into half-moons. Lightly crush the caraway seeds with the flat side of a knife on a cutting board; rub half over the meat along with 9 g of salt and all the pepper.
Heat the lard over medium-high heat in a wide ovenproof pot with a lid. Add the pork neck and sear for about 10–15 minutes, turning with tongs, until the surface develops a distinctly browned crust. Transfer the meat to a plate, leaving the fat and browned bits in the pot.
Reduce the heat to medium and add the onions and the remaining 3 g of salt. Cook for about 15 minutes, stirring often, until the onions soften, shrink and start turning golden around the edges. Add the remaining caraway seeds, stir, then pour in 600 ml of water and scrape the browned bits from the bottom with a spatula. Bring to a gentle simmer.
Set the pork neck on the onions, pour in the juices from the plate and cover the pot tightly. Place on the middle oven rack and roast for about 3–3½ hours; turn the meat roughly halfway through and spoon the liquid from the bottom over it. After 3 hours, test the tenderness with a fork: it should slide into the meat with little resistance, and the fibers should separate easily. If the pork neck is still firm, continue roasting covered and check again after about 20–30 minutes.
Transfer the pork neck to a cutting board, cover loosely and let rest for about 10 minutes. Meanwhile, set the pot over medium heat without the lid, mash the very soft onions with a fork and simmer the gravy for about 10–15 minutes, stirring occasionally. It should develop a pronounced flavor and lightly coat a spoon while still flowing freely from it, so it can soak into the rolls.
Put the whole rolls in the oven, still set to 160°C, and warm for about 5–8 minutes, until heated through with a lightly crisp crust. Meanwhile, slice the drained fermented cucumber pickles and prepare the meat as described in the next step.
Slice the pork neck across the grain into slices about 1 cm thick; if the very tender slices break apart, keep them as larger pieces. Add the meat and any juices from the board to the hot gravy and warm over low heat for about 3–5 minutes, gently turning the pieces. Divide the meat into six portions.
AI-generated Split the warm rolls and briefly dip their cut sides into the gravy, so the crumb soaks it up well but the bread keeps its shape. Put a portion of meat and onions on each bottom half, spoon over plenty of gravy and cover with the top halves. Serve immediately on deep plates with sliced fermented cucumber pickles; divide the remaining gravy among the plates around the rolls.
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