Pasta with pork knuckle and beets (regional) - photo 1
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Pasta with pork knuckle and beets (regional)

Pikantne Main Dishes Regional Cuisine of Poland 45 min Medium 35 wyświetleń ~13.64 PLN * - (0)
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Description

A flavorful Polish main dish that combines juicy pork neck with delicately sweet and sour beets and homemade sour cream sauce. This dish is inspired by the regional cuisine of Poland — a simple, rustic idea that pairs meat with a vegetable often found in Polish homes. Serve with egg noodles or homemade tagliatelle, sprinkled with fresh parsley and optionally grated yellow cheese. Visually, the red beets, golden pasta, and pieces of golden-brown meat contrast beautifully — the flavors: sweet and sour beets, aromatic meat with marjoram, and creamy sour cream.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pasta 400 g
  • Pork neck 600 g
  • Beets (raw) 400 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Butter 30 g
  • Rapeseed oil 30 g
  • 18% cream 150 ml
  • Vegetable broth 200 ml
  • Apple cider vinegar 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Cheese 50 g
💰 Szacowany koszt dania: ~13.64 PLN (3.41 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the ingredients: rinse the pork neck and dry it with a paper towel. Cut the pork neck into slices about 1 cm thick, and then into strips 1–1.5 cm wide — these pieces will brown quickly and retain juiciness. Peel the beets with a vegetable peeler and cut them into thin half-moons (2–3 mm) — thin pieces will soften faster. Peel the onion and slice it into half-moons. Peel the garlic and finely chop it (you can also use a garlic press). Weigh out the necessary portions of pasta and prepare hot broth.

Ingredients: pork neck, Onion, Garlic, Pasta, Vegetable broth
Use a sharp knife and a stable cutting board. If you don't have a peeler, cut the beet into quarters and use a knife. Thinner slices of beet will reduce the cooking time — important if you have 45 minutes to prepare.

Frying meat and vegetables

2

Heat a large skillet or wide pot (preferably cast iron or stainless steel) over medium-high heat. Pour in half of the rapeseed oil (15 g) and wait 1 minute until the oil is slightly heated (it should have a slight shimmering motion). Place the strips of pork shoulder in a single layer, do not overcrowd the pan — fry in batches if necessary. Fry for 3–4 minutes on each side until the meat is nicely browned (brown crusts will form) and releases its juices. Transfer the browned meat to a plate.

Ingredients: pork neck, Rapeseed oil
Use a pan with a diameter of 26–28 cm or a large pot. Use kitchen tongs to turn the meat. Do not stir the meat right away — give it 2–3 minutes to brown, then it will fry instead of boil.
3

In the same pan, add the remaining rapeseed oil (15 g) and butter (30 g). When the butter melts and starts to foam slightly (about 30–60 s), add the onion and sauté for 4–5 minutes over medium heat until the onion is translucent and golden at the edges. Add the garlic and sauté for another 30 seconds, being careful not to burn it (burnt garlic will be bitter).

Ingredients: Butter, Rapeseed oil, Onion, Garlic
Use a wooden spoon or spatula. If the onion starts to stick too much, lower the heat — the goal is to sauté, not to caramelize (caramelization will take significantly longer).
4

To the sautéed onion, add the chopped beets and mix so that each piece is coated in fat. Fry for 5–7 minutes over medium heat, stirring every 1–2 minutes — the beets will start to soften and gain a shine. After this time, pour in the apple cider vinegar (15 g) and increase the heat for a moment to let the alcohol evaporate (about 30 seconds).

Ingredients: Apple cider vinegar, Vegetable broth
Use a wide spatula for mixing. If the beets start to stick, add 1–2 tablespoons of broth. Add the vinegar only after partially glazing — it adds freshness, but can hinder mixing if added too early.
5

Pour vegetable broth (200 ml) into the pot, add the browned pieces of pork back in, and season with salt (about 3 g) and black pepper (1 pinch). Reduce the heat to low and simmer covered for 15–18 minutes — the sauce should gently bubble (small bubbles on the surface). After 12 minutes, check the tenderness of the beets with a fork: when the fork easily goes into the beet, they are ready. If the beets are still hard, simmer for another 3–6 minutes.

Ingredients: Vegetable broth, pork neck, Salt, Black pepper
Use a lid and set the heat to low — boiling too vigorously will cause the liquid to evaporate and the meat to become tough. Check the tenderness of the beets and meat: the meat is ready when there are no raw, pink parts inside and it can be easily pierced with a fork.

Finishing and sauce

6

When the meat and beets are tender, pour in the 18% cream (150 ml) in batches: first 1–2 tablespoons, mix and check the taste, then add the rest. Add marjoram (2 g) and salt and pepper to taste (the remaining 2 g of salt and 1 pinch of pepper, if needed). Cook for another 2–3 minutes on low heat until the sauce thickens slightly and takes on a creamy consistency. Taste — the sauce should be balanced: creamy, with a gentle acidity and herbal note.

Ingredients: 18% cream, Marjoram, Salt, Black pepper
Add the cream gradually to prevent it from curdling. If the sauce starts to separate, remove the pot from the heat and add a spoonful of cold cream, stirring vigorously.

Pasta

7

While the meat is simmering, bring a large pot of water to a boil (about 3–4 l). Salt the water to taste (about 10 g of salt per 3 l). Add the pasta (400 g) and cook according to the package instructions minus 1 minute (usually 7–9 minutes) — we want it al dente, as the pasta will be mixed with the sauce later. Drain the pasta 1 minute before the end, reserving about 120 ml of the cooking water.

Ingredients: Pasta, Salt
Use a large pot (at least 4 l) and a colander to drain. Save some of the cooking water: the starch in it will help combine the sauce with the pasta.

Assembly and serving

8

To the pot or wide skillet with the sauce, add the drained pasta and 2–3 tablespoons of cooking water (about 30–45 ml) and gently mix so that the pasta is coated with the sauce. If the sauce is too thick, add another 1–2 tablespoons of water. Taste and adjust the seasoning. Transfer to plates, sprinkle with chopped parsley (30 g) and optionally grated cheese (50 g) for a richer flavor.

Ingredients: Pasta, Parsley, Cheese, 18% cream
Use a large pasta spoon and a spatula. Serve immediately — the pasta absorbs the sauce and tastes best right after mixing.

Final tips

9

On top, you can add extra fresh parsley and a few drops of rapeseed oil for shine. Serve immediately, optionally with pickled cucumber or a simple radish salad for contrast.

Ingredients: Rapeseed oil, Parsley
For serving, use wide deep plates — it makes mixing easier and enhances the presentation. Avoid heating the sauce in the microwave — a brief simmer in a pan is better.

Fun Fact

💡

Beets are a vegetable known in Polish cuisine for centuries; ancient housewives used beets both in soups and as a side dish for meats. The combination of beetroot and pork is a traditional, rustic flavor of Polish cuisine.

Best for

obiad rodzinny niedzielny obiad spotkanie regionalne

Tips

🍽️ Serving

Serve hot, immediately after combining the pasta with the sauce. For a flavor contrast, add a pickled cucumber or a coleslaw on the side. For drinks: a light pilsner beer or a moderately tannic dry red wine.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. For reheating: transfer to a skillet, add 2–3 tablespoons of water or broth, and heat over low heat, stirring until the sauce comes together again. Freezing is not recommended — beets change texture, and the cream may separate.

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