Here I am, hurriedly trying to take advantage of Treat’s nap and edit and upload photos for today’s post. As I open up my WordPress there isn’t a single draft to be found. I’m a compulsive “saver,” too, so I’m not quite sure how that happened – other than my computer died before I could plug it back in. But even still! Truth be told, I’m surprisingly taking this better than I could be. Here’s to hoping I can recreate my thoughts. Ready. Set. Go!
I can’t believe it’s taken me a good 7 months to finally crack into Rose Petal Jam: Recipes and Stories from a Summer in Poland. When Tara did a review of this spectacular cookbook, I knew I had to have it. Seriously, go read her post and you’ll be scrambling to order yourself a copy, too.
When my parents were here last month I had my mom look through the cookbook. My mom doesn’t mind cooking, but she says she hates deciding on what to cook. In fact, my blog has helped her find some new favorite dinners, and she is my biggest fan. Granted, she’s kind of obligated. Whenever she comes to visit I’ll ask what she wants for dinner and I’m always met with the same “I don’t decide” answer. Even tasked with making a decision from this Polish cookbook she wouldn’t commit to a recipe! She narrowed it down to 2 or 3 and I made the final verdict.
This Pork with Caraway and Onion (Pieczen Wieprzowa z Kminkiem) is the ultimate comfort food. Deliciously tender pork is flavored simply with salt, pepper, and caraway seeds seared and roasted underneath a pile of sweet onions.
Before I get on to the recipe I have a few notes to make:
- Pork neck is also called pork collar. I found my roast at a local Korean meat market.
- I only used about half of the rub.
- My onions didn’t get as golden as Beata’s, so I decided to caramelize them on the stove top while the meat rested. (Yum!)
- We served this roast with mashed potatoes and sauerkraut.
Pork with Caraway and Onions
- 2 lb pork neck or pork collar
- 2 tbsp caraway seeds
- 1 tbsp kosher salt
- 1/2 tbsp black pepper
- 1 tbsp olive oil
- 2 onions, chopped
- 1/2 C water
- Using a paring knife, cut shallow diagonals on the surface of the pork.
- In a small bowl, combine caraway seeds, salt, and pepper. Rub on the pork. Let rest 30 minutes.
- Preheat oven to 350 degrees F.
- Heat olive oil in a Dutch oven over high heat. Sear the pork on all sides. Top with the onions and add the water. Place in the oven and roast 40-50 minutes, or until a minimum internal temperature of 150 degrees F is reached. Allow pork to rest 5-10 minutes before slicing.
Phew! Post scheduled as Treat’s cries come out over the monitor. Perfect timing!
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