Karkowka, Recipe

[jimpres]

Anyone made this before, and how is it?

Jim

"You could prepare "karkówka" - the greasy part of pork meat (from the back of the animal - not ham). Slice it (thick), beat it (is that the word?), add salt and pepper and some vinigar and leave in a cool place for some time. Then grill it. Serve with a sauce made of olive oil, vinigar, honey, finely chopped garlic, salt and some herbs (de Provance)- it shouldn't be too liquid (lot of honey and other non liquid ingredients)."

[zooba]

Jim, to tell the truth this recipe does not sound very Polish, at least when it comes to traditional cooking. Polish cuisine does not use vinegar, olive oil and herbs de Provance.
Here is how I make it:
Slice it (1,5 cm thick), beat it a little, add salt and pepper then fry it in high temperature (addso that the meat will turn a little brown on the outside, turn it tothe other side, add chopped onion (it makes the color). When the meat is not raw from both sides you may turn the heat down a bit and add a little water. roast it for half an hour, maybe a little longer until the meat is soft. Take the meat out of the pan, mix half a glass of cold water with two spoonfuls of flour and add it to the grase from meat and onions. Cook it for a while, then put the meat back and the dish is ready.
In modern versions of this recipe you might use garlic, herbs (thyme, marjoran).
I've always wondered what is "karkowka" in English - is there a specific word describing it?

[justjohn]

zooba said:

Jim, to tell the truth this recipe does not sound very Polish, at least when it comes to traditional cooking. Polish cuisine does not use vinegar, olive oil and herbs de Provance.
Here is how I make it:
Slice it (1,5 cm thick), beat it a little, add salt and pepper then fry it in high temperature (addso that the meat will turn a little brown on the outside, turn it tothe other side, add chopped onion (it makes the color). When the meat is not raw from both sides you may turn the heat down a bit and add a little water. roast it for half an hour, maybe a little longer until the meat is soft. Take the meat out of the pan, mix half a glass of cold water with two spoonfuls of flour and add it to the grase from meat and onions. Cook it for a while, then put the meat back and the dish is ready.
In modern versions of this recipe you might use garlic, herbs (thyme, marjoran).
I've always wondered what is "karkowka" in English - is there a specific word describing it?

Sounds very much like a ' beef pot roast'.

[zooba]

So it's probably pork pot roast, isn't it?

[justjohn]

Pork it is. Didn't see the reference.