Prażonki, also known as Kociołek or Pieczonki, is a deeply rooted traditional dish from Poland. It's more than just a meal; it's an experience that celebrates community and the joy of cooking together outdoors. Originally prepared by farmers who simply cooked their harvest and leftover meat in a pot over a fire, Prażonki has evolved into a popular dish for social gatherings and family celebrations. Its special charm lies in its preparation in a special 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 different layers to wonderfully meld, creating an incomparably hearty result that transports you directly into Polish culinary culture.
8 Portions · 2,854 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 also cut it into slices.
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 only a good amount of glowing charcoal or embers remains.
Form a ring about 1 meter in diameter from the hot embers, leaving the center empty. The pot will be placed here later.
Spread the pork lard evenly on 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 in the pot.
Season each layer with salt and pepper before adding the next layer. Repeat this process until all ingredients are in the pot.
Carefully place the filled Prażonki pot in the center of the ember ring.
Let the dish cook for about 50 minutes. The heat from the embers should be gentle and even.
After about 30 minutes of cooking, briefly remove the pot from the fire and shake it gently but vigorously so that the flavors mix well and nothing burns.
Place the pot back on the embers and cook for the remaining time until the potatoes and meat are nice and 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.
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