Maczanka Po Krakowsku Recipe

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I bet you have never heard of maczanka po krakowsku. It was one of the most famous Polish street food before the World Wars. The history of this dish starts in the 19th century. Easy to guess from its name, it was invented in Krakow.

Maczanka po krakowsku is pretty similar to the pulled pork. Keep on reading to get my unique maczanka po krakowsku recipe.

About Maczanka Po Krakowsku- Polish Pulled Pork

Maczanka (much-ann-kah) comes from the word “maczać” which means “to dunk”. That’s why it’s very important to dunk the roll in the sauce before putting the meat onto it.

The dish was very popular among students at the beginning of the 20th century. They were buying maczanka po krakowsku as a snack. It kept them full for hours and it was easy to eat on the go.

Tips For Making Maczanka Po Krakowsku

Serve It With Kaiser Rolls And Dill Pickles.

Some call maczanka po krakowsku the older sister of classic burgers. You should serve it with kaiser rolls and ogórki kiszone.

Make Sure To Soak The Rolls With Sauce First.

The key to make perfect maczanka po krakowsku is to soak the kaiser rolls with pork neck’s sauce first. The rolls needs to be wet.

Either Serve Them As Classic Sandwiches Or Open-face Sandwiches.

If you want to have maczanka po krakowsku at home, you can serve it as an open-face sandwich. For the snack to take on the go, make it as burgers.

Maczanka Po Krakowsku Polish Burger Recipe

Maczanka Po Krakowsku Recipe

Maczanka Po Krakowsku Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Additional Time 12 hours
Total Time 13 hours 50 minutes

Ingredients

  • 1 lb of pork shoulder
  • ½ lb of mushrooms (champignons)
  • 2 onions
  • 4 garlic cloves
  • 1 cup of broth
  • 3 allspice berries
  • 3 bay leaves
  • ½ tsp of black pepper powder
  • 1 tsp of salt
  • 1 tsp of cumin
  • 1 tsp of sweet pepper powder (sweet paprika)
  • ¼ cup of oil + 10 tbsps of oil/lard

Others

  • rolls/ kaiser rolls
  • dill pickles (ogorki kiszone)

Instructions

  1. Wash the meat and dry it with kitchen towels.
  2. In a big bowl, mix all the spices with oil. Add crushed/pressed garlic cloves, bay leaves, and allspice berries.
  3. Add pork neck, and turn to coat evenly.
  4. Cover the bowl with lid/plastic wrap and leave it in the fridge for at least 12 hours (overnight).
  5. The next day, peel and cut the onion and mushrooms into the half-moon slices.
  6. Preheat the oven to 392°F (200°C).
  7. Fry the meat in the hot oil/lard for 1-2 minutes, each side.
  8. Put the meat into the heat-resistant vessel.
  9. Using the same pan (without cleaning), fry mushrooms and onion for about 3-5 minutes.
  10. Add veggies to the meat, add broth, cover the heat-resistant vessel with a lid, and cook in the oven for 1,5h.
  11. When the meat is ready, shred it with a fork.
  12. Serve it with dill pickles and rolls. Be sure to soak the roll with meat sauce, it will make maczanka po krakowsku taste better.

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2 Responses

  1. What cut of meat is that? When I think of neck meat I think of neck bones I use to make Italian gravy for meatballs and pasta.

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