Karkówka w sosie, kluski i surówka

75 mins
Serves 2
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Directions

  1. 1Sear the pork neck in clarified butter until golden brown.
  2. 2Sear the pork neck in clarified butter until golden brown.
  3. 3Sear the pork neck in clarified butter until golden brown.
  4. 4Caramelize the red onion in a pan, then add garlic and sweet paprika.
  5. 5Caramelize the red onion in a pan, then add garlic and sweet paprika.
  6. 6Caramelize the red onion in a pan, then add garlic and sweet paprika.
  7. 7Transfer the caramelized onions to a pot. Season with salt, pepper, bay leaf, allspice, and vegetable broth concentrate.
  8. 8Transfer the caramelized onions to a pot. Season with salt, pepper, bay leaf, allspice, and vegetable broth concentrate.
  9. 9Transfer the caramelized onions to a pot. Season with salt, pepper, bay leaf, allspice, and vegetable broth concentrate.
  10. 10Add dry red wine to the pot and simmer the pork neck in the sauce until tender (approx 1-1.5 hours).
  11. 11Add dry red wine to the pot and simmer the pork neck in the sauce until tender (approx 1-1.5 hours).
  12. 12Add dry red wine to the pot and simmer the pork neck in the sauce until tender (approx 1-1.5 hours).
  13. 13Thicken the sauce with cornstarch.
  14. 14Thicken the sauce with cornstarch.
  15. 15Thicken the sauce with cornstarch.
  16. 16Steam the potatoes in a steamer basket for 25 minutes.
  17. 17Steam the potatoes in a steamer basket for 25 minutes.
  18. 18Steam the potatoes in a steamer basket for 25 minutes.
  19. 19Mash the potatoes until smooth, or pass them through a ricer.
  20. 20Mash the potatoes until smooth, or pass them through a ricer.
  21. 21Mash the potatoes until smooth, or pass them through a ricer.
  22. 22Divide the potatoes into 4 portions, add cornstarch to one portion, and mix well.
  23. 23Divide the potatoes into 4 portions, add cornstarch to one portion, and mix well.
  24. 24Divide the potatoes into 4 portions, add cornstarch to one portion, and mix well.
  25. 25Form the potato mixture into dumplings, and boil in salted water.
  26. 26Form the potato mixture into dumplings, and boil in salted water.
  27. 27Form the potato mixture into dumplings, and boil in salted water.
  28. 28Prepare the salad with young cabbage, carrots, salt, pepper, lemon juice (or vinegar), honey, mustard, and dill.
  29. 29Prepare the salad with young cabbage, carrots, salt, pepper, lemon juice (or vinegar), honey, mustard, and dill.
  30. 30Prepare the salad with young cabbage, carrots, salt, pepper, lemon juice (or vinegar), honey, mustard, and dill.
  31. 31Serve the pork neck in sauce with dumplings and salad.
  32. 32Serve the pork neck in sauce with dumplings and salad.
  33. 33Serve the pork neck in sauce with dumplings and salad.

Ingredients

  • 600 g pork neck
  • 600 g pork neck
  • 600 g pork neck
  • 1 unit red onion
  • 1 unit red onion
  • 1 unit red onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tsp sweet paprika
  • 1 tsp sweet paprika
  • 1 tsp sweet paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 unit bay leaf
  • 1 unit bay leaf
  • 1 unit bay leaf
  • 3 units allspice
  • 3 units allspice
  • 3 units allspice
  • 1 tbsp vegetable broth concentrate
  • 1 tbsp vegetable broth concentrate
  • 1 tbsp vegetable broth concentrate
  • 1 glass dry red wine
  • 1 glass dry red wine
  • 1 glass dry red wine
  • 1000 g potatoes
  • 1000 g potatoes
  • 1000 g potatoes
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 head young cabbage
  • 1 head young cabbage
  • 1 head young cabbage
  • 1 unit carrot
  • 1 unit carrot
  • 1 unit carrot
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 handful dill
  • 1 handful dill
  • 1 handful dill
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • 1 tsp mustard
  • 1 tsp mustard

Equipment

frying panpotcutting boardknifespoonspatulakettle