Savor the sweetness: Pork neck roast à la Sandomierz recipe

Traditional pork neck roast à la Sandomierz is distinguished by its delicate, sweet, and salty flavor, achieved through the addition of apple juice and raisins. These ingredients give the meat 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.

This pork neck roast is perfect for a family dinner or a special occasion. The recipe offers a culinary journey to traditional Polish kitchens and provides a simple way to prepare pork neck in a slightly different version.

Ingredients:

• 2 lbs pork neck
• 3 onions
• 2 cloves of garlic
• 3/4 cup apple juice
• 2 oz 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 3/4 inch 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 feathers, 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 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 355°F. 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 sweet and salty sauce.
• To add extra depth of flavor, you can include a sprig of fresh rosemary in 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 flavors. Sandomierz, located on the fertile lands along the Vistula, has been where fruits and vegetables, including apples, have been grown for centuries, playing a key role in the pork neck roast à la Sandomierz recipe.

The combination of pork with apple juice and raisins adds sweetness to the dish and enhances the meat's juiciness and tenderness. Such sweet and salty flavor compositions are characteristic of rural cuisine, which often employs ingredients from local orchards and fields. Pork neck roast à la Sandomierz exemplifies a dish that combines simplicity of execution with a deep, balanced flavor, serving as a tribute to the culinary traditions of this region.