Prażonki, also known as Kociołek or Pieczonki, is a deeply rooted traditional dish from Poland. It is more than just a meal; it's an experience that celebrates community and the joy of outdoor cooking together. Originally prepared by farmers who simply cooked their harvest and leftover meat in a pot over the fire, Prażonki has developed into a popular dish for social gatherings and family celebrations. The special charm lies in cooking it in a specific cast-iron cauldron, the 'garnek na prażonki' or 'kociołek', which is often mistakenly translated as Dutch oven, but possesses its own unique shape and function. The long, slow cooking time over glowing embers allows the flavors of the different layers to melt together wonderfully, resulting in an incomparably hearty outcome that transports you straight into Polish culinary culture.
8 Portions · 3,200 g
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Peel the carrots and cut them into slices about 0.5 cm thick.
Peel the potatoes and quarter them.
Peel the beetroot, quarter it, and slice it as well.
Peel the onions and cut them into rings or slices.
Cut the sausages into slices.
Remove the rind with the fat in one piece from the pork belly. Then cut the meat into strips about 1 cm thick.
Prepare a fire and let it burn until you are left with a good bed of glowing charcoal or embers.
Arrange the hot embers into a ring roughly 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 flavor.
Now start layering: alternately place some pork belly, potatoes, carrots, beetroot, sausages, and onions into the pot.
Season each layer with salt and pepper before adding the next. Repeat this process until all the 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, take the pot briefly off the fire and shake it carefully but vigorously so that the flavors blend well and nothing burns.
Return the pot to the embers and cook for the remaining time until the potatoes and the meat are wonderfully tender.
Remove the prażonki pot from the fire and let it rest briefly before opening the lid. Serve the dish directly from the pot; it tastes best hot and fresh.
Marcel Aichberger
(edited)Good every time.
10/10
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