Pieczeń Wieprzowa z Winem

Pieczeń Wieprzowa z Winem (Polish Pork Roast with Wine)

A classic Polish braised pork roast slowly cooked in dry red wine with pepper, bay and root vegetables — the kind of Sunday dish served with boiled potatoes or buckwheat.

Prep

20 min

Cook

110 min

Total

130 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •900 g (2 lb) pork shoulder (boneless), tied into a roast if possible
• •10 g (2 tsp) whole black peppercorns, cracked, not finely ground
• •5 g (1 tsp) salt
• •15 g (1 tbsp) all-purpose flour, for dredging
• •30 ml (2 tbsp) smoked bacon fat or lard, vegetable oil is an acceptable substitute
• •250 ml (1 cup) dry red wine, traditional Polish choice; a dry red such as a local węgrzyn works well
• •200 ml (¾ cup) beef or vegetable stock
• •1 whole large onion, sliced into half-moons
• •2 whole carrots, cut into 2 cm / ¾ in chunks
• •1 whole small celery root, peeled and cubed (about 150 g)
• •2 whole bay leaves
• •2 whole allspice berries
• •1 clove garlic, crushed
• •5 g (1 tsp) butter, optional, to finish the sauce

Steps

1. 1 Pat the pork dry, season all over with salt and the cracked peppercorns, then dredge lightly in flour, shaking off the excess.
2. 2 Heat the lard in a heavy pot or Dutch oven over medium-high until shimmering. Sear the pork on all sides until deep brown, about 2 minutes per side. Transfer to a plate.
3. 3 Lower the heat to medium. Add the onion, carrot and celery root to the pot and cook, stirring, until softened and lightly caramelised, about 6–8 minutes. Stir in the garlic and allspice for 30 seconds.
4. 4 Pour in the red wine and scrape the bottom of the pot to lift any browned bits. Add the stock and bay leaves and bring to a simmer.
5. 5 Return the pork (and any juices) to the pot. The liquid should come about two-thirds of the way up the meat; top with a little water if needed. Cover, reduce the heat to low, and braise gently.
6. 6 Cook, turning the meat every 30 minutes, for about 1¼ to 1½ hours, until the pork is fork-tender. For food safety and best texture, confirm an internal temperature of at least 85 °C / 185 °F in the thickest part; traditional Polish recipes aim for well-done, fall-apart meat.
7. 7 Transfer the pork to a board, cover loosely with foil, and let it rest 10 minutes.
8. 8 Meanwhile, simmer the cooking liquid uncovered for 5–8 minutes to reduce slightly. Remove the bay leaves, taste, and adjust salt. Whisk in the butter for a glossier sauce if using.
9. 9 Slice the pork across the grain and serve with the vegetables, spooning the wine sauce over the top. Traditionally accompanied by boiled potatoes or kasza gryczana (buckwheat groats).