Polish Pork Neck Bones and Sauerkraut

[Johnny West]

Polish Karkówka W Kapuście (Pork Neck In Sauerkraut) Recipe

Pork Neck in Sauerkraut (Karkówka w Kapuście Kiszonej) is a traditional Polish dish that combines tender, juicy pork with tangy sauerkraut for a hearty and delicious meal.

polishfeast.com

 

[Johnny West]

Tonight I’m making a Polish pork and sauerkraut recipe. The recipe called for neck bones and I was going to sub a butt but Nancy got me a pork loin roast. I’m sure it will be good … kraut, all spice berries, bay leaf, caraway seeds, onions, and potatoes….

Nancy got the roaster in Soufflenheim, Fr back in 91. We have a larger one we use for French Farmhouse dinner parties - this one I don’t think was ever used. I never made the trip to Soufflenheim, sorry to say.

Tonight’s supper is Polish/ Czech pork roast. The recipe called for neck bones but Nancy got me a pork tenderloin Rost - $5! I added the potatoes after the last picture. Normally a French cook would put a braid of bread dough around the lid to keep moisture in. I covered the top with tin foil, then put the lid on. I’ll take the lid and foil off for a half hour at the end.

 

[Johnny West]

The Polish pork was excellent! I made a gravy with the pan drippings, our cranberry sauce is on the side. The only thing missing is white bread.

 

[QSis]

The Polish pork was excellent! I made a gravy with the pan drippings, our cranberry sauce is on the side. The only thing missing is white bread.

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It was seeded rye in my family.

Lee

 

[Johnny West]

It was seeded rye in my family.

Lee

Normally we would have a rye, as well. I loved white bread covered with gravy after the potato’s were gone.

 

[QSis]

Normally we would have a rye, as well. I loved white bread covered with gravy after the potato’s were gone.

I make a very similar dish with pork ribs or rib trimmings, no potatoes. Good idea - haven't had it in a long time! I put the recipe in your Kraut Canning post, long time ago.

Post in thread 'Kraut Canning'

Oct 5, 2017

Whoa, 4 gallons, LOL!

Great job!

Here is a recipe that I used to make all the time with the trimmings from spare ribs, but you can use any cut of pork rib. You certainly have enough kraut and cabbage for this dish!

SPARERIBS- CABBAGE 'N KRAUT

[SIZE=+0]* Exported from MasterCook *[/SIZE]
[SIZE=+0]SPARERIBS - CABBAGE 'N KRAUT[/SIZE]
[SIZE=+0]Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork Crockpot[/SIZE]
[SIZE=+0]Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x Pork spare ribs (3-4 lb)
-cut in serving pieces (or rib trimmings)...

• QSis

Lee