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Karkówka Pieczona

Roasted Polish pork neck, rubbed with mustard, garlic, marjoram, and paprika, then oven-roasted until deeply golden and juicy. It is a Sunday staple served with boiled potatoes and sauerkraut. Plan ahead: marinate the pork for at least 4 hours.

90 minEasyServes 4460 cal/serving

PolishDinnerOvenStandardDairy-FreeEgg-FreeNut-FreeSoy-Free

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Ingredients

  • 2 lbs boneless pork collar (karkówka)
  • 1/4 cup Dijon mustard
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tsp dried marjoram
  • 2 tsp sweet paprika
  • 2 tsp honey
  • 2 tsp kosher salt
  • 1 tsp ground black pepper

Instructions

  1. 1

    Whisk 1/4 cup Dijon mustard, 2 tbsp olive oil, 4 cloves minced garlic, 2 tsp dried marjoram, 2 tsp sweet paprika, 2 tsp honey, 2 tsp kosher salt, and 1 tsp ground black pepper in a small bowl. Rub the paste all over 2 lbs boneless pork collar (karkówka).

  2. 2

    Cover and refrigerate 2 lbs boneless pork collar (karkówka) for at least 4 hours, or overnight.

  3. 3

    Heat the oven to 375°F. Set 2 lbs boneless pork collar (karkówka) on a rack over a sheet pan, fat side up.

  4. 4

    Roast for 60 to 75 minutes, until the surface is deep golden. Check the thickest part with an instant-read thermometer; it should read 160°F.

  5. 5

    Rest 2 lbs boneless pork collar (karkówka) for 10 minutes, then slice it across the grain into 1/2-inch slices.

  6. 6

    Serve warm with the pan juices spooned over the slices.

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Questions

What is Karkówka Pieczona?

Roasted Polish pork neck, rubbed with mustard, garlic, marjoram, and paprika, then oven-roasted until deeply golden and juicy. It is a Sunday staple served with boiled potatoes and sauerkraut. Plan ahead: marinate the pork for at least 4 hours. This reference files it under Polish dinner: made in the oven, rated easy and about 90 minutes start to finish.

What temperature do I cook Karkówka Pieczona at?

For Karkówka Pieczona, the oven is set to 375 F (about 190 C) in step 3. The longest stretch at that heat is 1 hour 15 minutes, in step 4. The target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the meat in Karkówka Pieczona?

Step 5 reads: "Rest 2 lbs boneless pork collar (karkówka) for 10 minutes, then slice it across the grain into 1/2-inch slices." Heat drives the juices toward the center. The rest in step 5 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Do I need any special equipment for Karkówka Pieczona?

Beyond a knife and a board, the method uses a probe thermometer (step 4) and a sheet pan (step 3).

Is there a substitute for Dijon mustard in Karkówka Pieczona?

The entry for Karkówka Pieczona calls for 1/4 cup Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I start Karkówka Pieczona the day before?

Yes. Step 2 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate 2 lbs boneless pork collar (karkówka) for at least 4 hours, or overnight." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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