Savour the sweetness: Pork neck à la Sandomierz delight

Traditional pork neck roast à la Sandomierz is distinguished by its delicate sweet and salty flavour, achieved through the addition of apple juice and raisins. These ingredients give the meat a juiciness, making it exceptionally tender and aromatic. Known in the Sandomierz region, this recipe 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 is a culinary journey to traditional Polish kitchens, while also being a simple way to prepare pork neck in a slightly different way.

Ingredients:

                                          
• 1 kg pork neck,
• 3 onions,
• 2 cloves of garlic,
• 180 ml apple juice,
• 60 g 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, then 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. Transfer the meat to an ovenproof dish.
3. Peel the onions and cut them into wedges, then finely chop the garlic. 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, then pour the marinade over the meat, ensuring that the sauce evenly covers all the ingredients.
5. Cover the dish with aluminum foil or a lid and place it in an oven preheated to 180°C. Bake 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 the 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 a dish inspired by the culinary traditions of the Sandomierz region, known for its cuisine based on local, simple ingredients and exceptional flavours. Sandomierz, located on the fertile lands along the Vistula, has been a place where fruits and vegetables, including apples, have been grown for centuries, and they play a key role in the recipe for pork neck roast à la Sandomierz.

The combination of pork with the addition of 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 of execution with a deep, balanced flavour, serving as a tribute to the culinary traditions of this region.