Maczanka krakowska (Kraków-style gravy-soaked pork sandwich)
‘Maczanka’ means to dip, and these maczanki krakowskie require exactly that.
- 500g of pickling cucumbers
- 3 garlic cloves, lightly crushed
- 1 bunch of dill
- 3 slices of fresh horseradish
- 500ml of warm water
- 15g of sea salt
- 1.2kg piece of pork collar
- 2 tbsp of vegetable oil
- 2 onions, thinly sliced
- 3 garlic cloves, crushed
- 1 tbsp of sweet paprika
- 1 tbsp of caraway seeds, cracked
- 1 tsp black peppercorns, cracked
- 2 bay leaves
- 750ml of pork stock, or chicken stock
- 1 tsp dried marjoram
- 500g of strong bread flour
- 10g of salt
- 7g of instant yeast
- 20g of caster sugar
- 25g of unsalted butter, softened
- 300ml of tepid water
- poppy seeds, for sprinkling
- Polish Sarepska mustard, to serve
- Start the semi-fermented dill cucumbers at least 2 days before you want to make the dish. Place the cucumbers, garlic, dill and horseradish into a sterilised jar or container
- Dissolve the salt in the warm water to create a light brine. Pour the brine over the vegetables in the jar until the cucumbers are fully submerged. Cover the top loosely with a muslin cloth (or leave the lid ajar) and leave in a cool, dark place at room temperature for 2-3 days
- Once lightly fermented, slightly sour and still crisp, refrigerate until required
- For the braised pork collar, preheat the oven to 150°C
- Season the pork generously with salt and pepper. Heat the oil in a heavy-based ovenproof pan or casserole dish over a medium-high heat. Sear the pork on all sides until deeply golden brown. Remove and set aside
- Turn the heat down to low, add the sliced onions to the pan and cook slowly for 15-20 minutes until soft and golden brown
- Add the garlic, paprika, caraway seeds and black pepper and cook for 1 minute until fragrant. Return the pork to the pan and add the bay leaves, stock and marjoram
- Bring to a gentle simmer, then cover and braise in the oven for 2½-3 hours, or until the meat is fork-tender
- For the dough for the Kaiser rolls, combine the flour, salt, yeast and sugar in a stand mixer fitted with a dough hook attachment. Add the butter and water and mix until it forms a dough, then knead for 8-10 minutes until smooth and elastic
- Cover and leave to rise until doubled in size, about 1-1½ hours depending on the temperature of your kitchen
- Line 2 baking sheets with baking paper
- Once the dough has risen, divide it into 10 equal pieces. To shape the dough into the traditional Kaiser roll shape, roll a piece of dough into a long sausage and loosely tie a knot in the middle, leaving a hole in the middle. Fold the ends into the hole and tuck underneath. Place onto one of the baking sheets and repeat with the remaining pieces – leave a little space in between each roll
- Cover and prove the rolls for 30-40 minutes at room temperature
- Once the pork is cooked, remove from the oven and increase the heat to 220°C
- Remove the pork from the liquor (keep it warm) whilst you transfer the braising liquid and onions into a blender. Blend until smooth (you may have to work in batches), then return to the pan
- Lightly brush the rolls with water and sprinkle with poppy seeds. Bake for 15-18 minutes until a deep golden brown and cooked through, then remove to a wire rack to cool slightly
- Reduce the liquor over a medium heat to a rich gravy consistency. Adjust the seasoning
- Slice the Kaiser rolls in half and dip into the gravy, leaving for 1 minute to let the gravy soak into the bread (you want them to be completely soaked)
- Meanwhile, slice or shred the pork and dress it with a little of the gravy. Drain and slice some semi-fermented dill pickles
- To build the maczanki, spread some Polish Sarepska mustard onto the gravy-soaked bun bases. Top with the shredded dressed pork, a little more gravy, then top with the gravy-soaked bun lids. Serve with more gravy and the pickles on the side
The traditional Polish sandwich is made from a filling of braised pork collar, sliced and served in a Kaiser roll that has been completely soaked in the thickened and blended braising liquor flavoured with caraway seeds. Kaiser rolls (kajzerki) are a staple bread of Polish cuisine, which are simple to make. The sandwich is served with ogórki małosolne (semi-fermented cucumbers) to cut through the rich meat and gravy.
Dissolve the salt in the warm water to create a light brine. Pour the brine over the vegetables in the jar until the cucumbers are fully submerged.
Cover the top loosely with a muslin cloth (or leave the lid ajar) and leave in a cool, dark place at room temperature for 2-3 days Once lightly fermented, slightly sour and still crisp, refrigerate until required
For the braised pork collar, preheat the oven to 150°C
Season the pork generously with salt and pepper.
Heat the oil in a heavy-based ovenproof pan or casserole dish over a medium-high heat. Sear the pork on all sides until deeply golden brown.
Remove and set aside Add the garlic, paprika, caraway seeds and black pepper and cook for 1 minute until fragrant. Return the pork to the pan and add the bay leaves, stock and marjoram
Bring to a gentle simmer, then cover and braise in the oven for 2½-3 hours, or until the meat is fork-tender For the dough for the Kaiser rolls, combine the flour, salt, yeast and sugar in a stand mixer fitted with a dough hook attachment.
Add the butter and water and mix until it forms a dough, then knead for 8-10 minutes until smooth and elastic Cover and leave to rise until doubled in size, about 1-1½ hours depending on the temperature of your kitchen
Line 2 baking sheets with baking paper
Once the dough has risen, divide it into 10 equal pieces. To shape the dough into the traditional Kaiser roll shape, roll a piece of dough into a long sausage and loosely tie a knot in the middle, leaving a hole in the middle.
Fold the ends into the hole and tuck underneath. Place onto one of the baking sheets and repeat with the remaining pieces – leave a little space in between each roll Cover and prove the rolls for 30-40 minutes at room temperature
Once the pork is cooked, remove from the oven and increase the heat to 220°C Remove the pork from the liquor (keep it warm) whilst you transfer the braising liquid and onions into a blender.
Blend until smooth (you may have to work in batches), then return to the pan Lightly brush the rolls with water and sprinkle with poppy seeds.
Bake for 15-18 minutes until a deep golden brown and cooked through, then remove to a wire rack to cool slightly Reduce the liquor over a medium heat to a rich gravy consistency. Adjust the seasoning
Slice the Kaiser rolls in half and dip into the gravy, leaving for 1 minute to let the gravy soak into the bread (you want them to be completely soaked) Meanwhile, slice or shred the pork and dress it with a little of the gravy.
Drain and slice some semi-fermented dill pickles To build the maczanki, spread some Polish Sarepska mustard onto the gravy-soaked bun bases.
Top with the shredded dressed pork, a little more gravy, then top with the gravy-soaked bun lids. Serve with more gravy and the pickles on the side
