This classic Polish pork dish features tender, bite-sized pieces of pork cooked in a rich, lightly thickened gravy, infused with aromatic marjoram, bay leaf, and allspice. Onions are gently sautéed with the meat and flour, creating a flavorful base for the sauce that clings to each piece of pork.
Simple, comforting, and satisfying, this dish pairs beautifully with boiled potatoes, buckwheat, barley groats, or a side of pickled cucumbers or sauerkraut. It’s a perfect example of traditional Polish home cooking: hearty, flavorful, and made with straightforward ingredients that deliver maximum taste.
Ingredients
- 300g pork, cut into bite-size pieces
- 1 onion, sliced
- 30 ml oil
- 25g flour
- 150 ml water
- 1.5 tbsp marjoram
- salt, pepper to taste
- 1 bay leaf
- 2–3 grains all spice
Instructions
1. Heat oil in a pan.
2. Add pork in a single layer and fry on medium-high until nicely browned on all sides.
3. Add sliced onion. Lower heat to medium and fry 5–7 minutes until soft and lightly golden.
4. Sprinkle flour evenly over the meat and onions.
5. Stir and cook 1–2 minutes until the flour loses its raw smell and turns lightly golden.
6. Gradually pour in hot water or broth, stirring constantly to avoid lumps.
7. Add bay leaf and allspice.
8. Bring to a gentle simmer, cover partially, and cook 25–35 minutes until pork is tender and sauce thickens naturally.
9. Add salt, pepper, and marjoram last (crush it in your fingers first).
10. Simmer 2–3 more minutes, then turn off heat.
11. Serve with boiled potatoes / buckwheat or barley groats / pickled cucumber or sauerkraut on the side.
