Sandomierz pork roast: A taste of Polish heritage

Traditional pork neck roast à la Sandomierz is distinguished by its delicate, sweet, and salty flavour, achieved by adding apple juice and raisins. These ingredients give the meat a juiciness, making it exceptionally tender and aromatic. This recipe, known in the Sandomierz region, is a great choice for a special dinner or supper, especially when you want to surprise guests with an unconventional taste.

Pork neck roast à la Sandomierz is perfect for a family dinner or a special occasion. This recipe takes you on a culinary journey to traditional Polish kitchens while offering a simple way to prepare pork neck in a slightly different style.

Ingredients:

• 900 grams pork neck,
• 3 onions,
• 2 cloves of garlic,
• 200 ml apple juice,
• 60 grams raisins,
• 2 tablespoons mustard,
• 2 tablespoons honey,
• 1 teaspoon sweet paprika,
• 1 teaspoon marjoram,
• Salt and pepper to taste,
• Oil for frying.

Preparation:

1. Wash the meat and cut it into slices about 2 cm thick. Sprinkle each piece of pork neck with salt, pepper, sweet paprika, and marjoram, and rub the spices in thoroughly.
2. Heat a little oil in a pan and fry the pork neck slices on both sides until nicely browned, then transfer the meat to an ovenproof dish.
3. Peel the onions and cut them into wedges, finely chop the garlic, and add the onions, garlic, and raisins to the pork neck in the dish.
4. In a separate bowl, mix apple juice with mustard and honey. Pour the marinade over the meat, ensuring the sauce evenly covers all the ingredients.
5. Cover the dish with aluminium foil or a lid and place it in an oven preheated to 180°C for about 1.5 hours. Then remove the foil and bake for another 15 minutes to let the meat brown slightly.

Additional tips:

• Pork neck roast à la Sandomierz tastes best with baked potatoes, groats, or bread, which can be dipped in sweet and salty sauce.
• To add extra depth of flavour, you can add a sprig of fresh rosemary to the sauce.

Pork neck roast à la Sandomierz is inspired by the culinary traditions of the Sandomierz region, known for its cuisine based on local, simple ingredients and exceptional flavours. Sandomierz, situated on the fertile lands along the Vistula, has long been where fruits and vegetables, including apples, have thrived, playing a key role in this recipe.

The combination of pork with apple juice and raisins not only adds sweetness to the dish but also affects the juiciness and tenderness of the meat. Such sweet and salty flavour compositions are characteristic of rural cuisine, which gladly used what local orchards and fields provided. Pork neck roast à la Sandomierz is an excellent example of a dish that combines simplicity in preparation with a deep, balanced flavour, serving as a tribute to the culinary traditions of this region.