Prażonki, also known as kociołek or pieczonki, is a deeply rooted traditional dish from Poland. It is more than just a meal; it is an experience celebrating community and the joy of cooking outdoors together. Originally prepared by farmers who simply cooked their harvest and leftover meat in a pot over an open fire, prażonki has developed into a popular dish for social gatherings and family celebrations. The special charm lies in cooking it in a specialized cast-iron pot, the 'garnek na prażonki' or 'kociołek', which is often mistakenly translated as a Dutch oven, but has its own unique shape and function. The long, slow cooking time over the embers allows the flavors of the various layers to meld together wonderfully, creating an incomparably hearty result that takes you straight into Polish food culture.
8 Portions · 3,180 g
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Peel the carrots and cut them into slices about 0.5 cm thick.
Peel the potatoes and cut them into quarters.
Peel the beetroot, cut into quarters, and slice them as well.
Peel the onions and cut them into rings or slices.
Slice the sausages.
Remove the rind along with the fat in one piece from the pork belly. Then cut the meat into strips about 1 cm thick.
Build a fire and let it burn down until you have a good amount of glowing charcoal or embers left.
Arrange the hot embers into a ring about 1 meter in diameter, leaving the center empty. This is where the pot will be placed later.
Spread the lard evenly over the bottom of the prażonki pot.
Place the removed pork rind skin-side down at the very bottom of the pot. This prevents burning and adds great flavor.
Now begin layering: alternately add some pork belly, potatoes, carrots, beetroot, sausages, and onions into the pot.
Season each layer with salt and pepper before adding the next layer on top. Repeat this process until all ingredients are in the pot.
Carefully place the filled prażonki pot in the center of the ring of embers.
Let the dish cook for about 50 minutes. The heat from the embers should be gentle and even.
After about 30 minutes of cooking time, briefly take the pot off the fire and shake it carefully but vigorously so the flavors blend well and nothing burns.
Place the pot back over the embers and let it cook for the remaining time until the potatoes and the meat are wonderfully tender.
Take the prażonki pot off the fire and let it rest briefly before opening the lid. Serve the dish directly from the pot; it tastes best hot and fresh.
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