Another traditional Polish dish, the rozetki wieprzowe with sauerkraut is a meal in itself. Wholesome and filling, you can serve it as a main or side dish!
What Are Rozetki Wieprzowe – Polish Pork Rosettes?
Rozetki Wieprzowe is a Polish pork dish made from pork meat, bacon, onions and sauerkraut. It’s called rozetki because the meat and bacon is cut and shaped to look like rosettes.
The origins of this Polish pork dish is unknown, but you’ll find it eaten all over Poland. Polish pork rosettes so easy to make, all they need is ten minutes of prep time and 90 minutes of cook time. And they’re the perfect accompaniment to your homemade kapusta kiszona or sauerkraut!
How To Make Pork Rosettes With Sauerkraut
Start by creating 1-inch wide incisions in the pork shoulder, but leaving the bottom 1-inch of the meat base uncut.
Place the cut pork rosette in the center of a baking dish, and place bacon, garlic cloves and onion slices into the incisions. You can add cheese too, if you want it richer. We sometimes add parmesan cheese.
Sprinkle the pork rosette with salt and pepper, surround with sauerkraut and for an hour to 1.5 hours. Once fully cooked, cut the rozetki into slices and serve with sauerkraut.
What To Serve With Rozetki Wieprzowe?
Rozetki wieprzowe is a dish that can be eaten on its own. But you can also serve the Polish pork rosettes with some of these sides:
- Boiled, mashed, or fried potatoes
- Dill Pickles
- Roasted asparagus
- Kopytka dumplings
- Shredded beetroot salad
- Groats, pasta or rice
- Creamed peas and carrots salad
- Toasted bread
- Sour Cream and chopped chives
Tips For Making Delicious Pork Rosettes With Sauerkraut
- You can add parmesan cheese with the bacon and onions if you like!
- The bacon can be replaced with ham or thinly sliced kielbasa sausages.
- You can also sprinkle with paprika or chili powder if you want it spicier.
- Top the sauerkraut with bacon grease for a heavenly taste!
- Check the meat after one hour of baking. If it’s not ready, cook for longer.
- Serve with toasted bread or sliced fresh tomatoes!
- This dish is gluten-free!
FAQs About Making Pork Rosettes With Sauerkraut
Why Are The Called Wieprzowe Rozetki?
This Polish dish is called rozetki wieprzowe because the incisions made in the pork shoulder with the onion and bacon stuffing looks like a flower when fully cooked.
It’s also possible after cooking, if individual slices are rolled in circles, they will look like roses, and hence the name.
Which Bacon Should I Use?
Use smoked bacon as it will enhance the flavor of the pork rosettes. If you can’t find smoked bacon, any other bacon will also work.
Can I Replace The Bacon With Anything Else?
If you cannot find bacon, it can be replaced with thinly sliced smoked kielbasa sausages.
What Other Polish Pork Dishes Can I Try?
Other Polish pork dishes you can make are:
- Prune stuffed pork loins
- Pork chops stuffed with mushrooms
- Poznan style pork hocks
- Watrobka wieprzowa
- Golonka w Piwie
- Cynaderki wieprzowe
- Schabowy pork cutlets
- Kotlety Mielone made with ground pork
What Can I Use Instead Of The Pork Shoulder?
If you can’t get a pork shoulder, you can use a boneless pork leg or pork butt for this recipe.
How To Store Polish Pork Rosettes?
Store the pork rosettes in the refrigerator for 4 to 5 days and reheat before serving. It can also last in the freezer for up to 3 months.
Pork Rosettes With Sauerkraut Recipe
Pork Rosettes With Sauerkraut Recipe
This traditional Polish dish, the rozetki wieprzowe with sauerkraut is a meal in itself. Wholesome and filling, you can serve the pork rosettes with sauerkraut as a main dish or side dish!
- 2 lb (900g) of whole boneless pork
- 9 oz (250g) of smoked bacon
- 2 garlic cloves
- 2 onions
- 2 lb (900g) of sauerkraut
- 1 tbsp of salt
- ½ tbsp of black pepper
- Preheat the oven to 356°F (180°C).
- Make Incisions in the pork separating it into 1'' wide strips, leaving 1'' on the meat's base untouched. Don't cut out the strips entirely, leave the bottom of it untouched.
- Cut the bacon, peeled onion, and garlic cloves into slices.
- Place the pork rosette in the center of the heat-resistant dish.
- Place bacon and onion slices inside the incisions.
- Sprinkle the meat with salt and pepper.
- Surround the rosette with sauerkraut. Do it tightly to make sure the shape of the rosette won't change while baking.
- Cover the dish with a lid and bake for 60-90 minutes.
- When the rosette is baked, cut it into slices. Serve warm with sauerkraut.
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- Organic Garlic - Czosnek
- Yellow Conventional - Cebula
- Sauerkraut - Kapusta kiszona
- Pork Loin Chop Boneless - Schab bez kości
- Pork Shoulder - Karkówka
- Smoked Bacon - Boczek wędzony
- Glass heat-resistant oven dish - Naczynie żaroodporne szklane
- Oven heat-resistant dish - Naczynie żaroodporne metalowe
- Ground Black Pepper - Pieprz czarny
- Iodized Table Salt - Sól
Amount Per Serving: Calories: 142Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 3161mgCarbohydrates: 5gFiber: 3gSugar: 2gProtein: 12g
These data are indicative and calculated by Nutritionix
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