Pork neck chops, braised sauerkraut with roux, and mashed potatoes—one of the most Polish dishes :)

In my spare time, I love to cook. As Sunday is a free day for the majority of people in Poland, I usually prepare something tasty. My choice today was pork neck chops served together with braised sauerkraut with roux (a mixture of flour and fat fried together to make food more filling and hearty—used pretty often in traditional Polish cuisine). It’s a traditional dish we make pretty frequently in Poland, especially during free days and family meetings.

Pork shoulder is a fatty and well-marbled meat that is also juicy and tender after frying or cooking. Its flavor is intense, aromatic, and kind of fatty. That’s why it’s typically supported with garlic and herbs.

To prepare this dish for 2 people, you’ll need:

For the meat:
• 2 pieces of raw pork neck
• salt, pepper, fresh garlic—I don't give quantities here, because it's up to your taste how much you'll use

For the coating: • 2 eggs • all-purpose flour • breadcrumbs

For the sauerkraut: • 500 g of sauerkraut • 2 small carrots or 1 medium carrot • 200 g of onion • about 400 ml of water • 3 tablespoons of frying oil • 1.5 tablespoons of all-purpose flour • salt, pepper, 1–2 bay leaves, 1 tablespoon of sugar or honey • 3–4 allspice berries

For mashed potatoes: • 500 g of potatoes • Some dill herb - chopped • 1 tablespoon of cream or yogurt

First, drain the sauerkraut by placing it in a colander, then chop it. Place it in a pot. Grate the carrot on the coarse side of a grater and add it to the sauerkraut. Now, add salt, pepper, 1–2 bay leaves, 1 tablespoon of sugar (or honey), and 3-4 allspice berries. Pour the water into the pot and place it over low heat, covered. When the water comes to a boil, start timing the cooking. It should take 30–40 minutes.