If you want a tasty new cabbage recipe, I have one for you! Kapusta is sauerkraut’s cousin that isn’t as sour, and this hearty Polish recipe is packed with flavor.
First time I tried Kapusta was at the Polish deli next door to my house. I fell in love with it quickly.
I could easily stop on my way home and get this side dish along with some of their breaded pork cutlets for a quick and tasty dinner. They closed down a few years ago, but I was determined to make this delicious recipe again.
As a bacon lover, I’m always eager to try different styles from around the world. One such variety that has delighted my tastebuds is Polish bacon known locally as boczek. With its delicate smokey essence and lean, meaty texture, Polish bacon makes a fantastic addition to various dishes.
However cooking this specialty pork properly can be trickier than your average slab of bacon. Through trial and error, I’ve discovered some foolproof techniques for frying baking, and grilling Polish bacon to crispy, fatty perfection.
Follow this guide to master the art of cooking boczek like a pro. Your tastebuds will thank you.
What Makes Polish Bacon Unique?
Polish bacon comes from the loin or belly of the pig and is cured with salt and spices, then smoked to lend its distinctive flavor. It has some key differences from American or Canadian bacon:
- More heavily smoked with a robust, woodsy taste
- Cut thicker with less uniform slices
- Comes boneless but may have some fat and rind
- Dry cured rather than injected with brine
- Leaner than American bacon with a meatier bite
These attributes make Polish bacon ideal for hearty Polish dishes but require some finesse to cook properly.
Choosing the Right Polish Bacon for Cooking
With Polish bacon, you’ll usually find two main varieties:
Boczek – The smoked loin or belly without bones. This is the most common Polish bacon for cooking.
Bekon – The fresh, uncured belly. Similar to American pork belly. Ideal for slow braises.
For frying, grilling, or baking, I recommend buying a quality pre-smoked boczek. Opt for slices around 1/4 inch thick if possible. Thinner slices cook quicker.
Examine the marbling. Some fat is good but avoid pieces that are too lean or loaded with fat. A nice ratio of meat to fat ensures the best flavor.
Prepping Polish Bacon for the Pan
Before cooking your Polish bacon, take a couple quick steps:
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Rinse if needed and pat thoroughly dry.
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Trim off any unpleasant bits of fat, skin or brine pockets.
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Cut slices into smaller pieces or lardons if desired.
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Consider sprinkling lightly with brown sugar, pepper, or spices.
Proper prep prevents potential pitfalls when cooking this specialty pork.
Foolproof Methods for Cooking Polish Bacon
Pan-Frying – The classic stovetop method. Fry over medium heat in a skillet until crispy. Pour off excess fat as needed.
Baking – Arrange in a single layer on a foil-lined baking sheet. Bake at 400°F for 12-20 minutes.
Grilling – Grill over medium heat, flipping occasionally, for 5-7 minutes per side. Keep a close eye to prevent burning.
Braising – Brown in a pan then braise pork belly or meaty pieces in liquid until fall-apart tender.
Microwaving – Arrange slices between paper towels and microwave in 30 second bursts until desired crispness.
The cooking time will vary based on thickness. Go low and slow until it reaches your ideal level of crispness without burning.
Handy Tips for Polish Bacon Perfection
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Fry or grill in batches to prevent steaming.
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Blot cooked bacon with paper towels to remove excess grease.
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Add a touch of oil to the pan if needed.
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Turn down heat if bacon starts browning too quickly.
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Elevate baking bacon on a rack for even crisping.
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Microwave between paper towels to absorb grease.
With a few simple tricks, you can achieve the perfect polish on your Polish bacon.
Incorporating Polish Bacon into Meals
Beyond breakfast, Polish bacon brings deep, smoky pork flavor to all kinds of dishes:
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Wrapped around pork tenderloin or chicken breasts
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Diced into hearty bean or cabbage soups
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Crisped up and served over wilted spinach
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Mixed into scrambled eggs or potato pancakes
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Served alongside grilled kielbasa or beer-braised sauerkraut
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Tossed with roasted Brussels sprouts and caramelized onions
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Layered on pizza with mushrooms and roasted peppers
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Crumbled over a BLT for a smoky twist
With its intensely meaty flavor, Polish bacon can stand up to bold ingredients. I like to keep some pre-cooked boczek pieces handy in the fridge for quick meals.
Enjoying Leftover Polish Bacon
Like any cooked bacon, leftover Polish bacon keeps best in the fridge for 3-4 days. Here are some tasty ways to use up leftovers:
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Toss chopped bacon into omelets, frittatas or quiches
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Sprinkle over baked potatoes, soups or salads
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Mix into dips, dressings, mac and cheese or pasta dishes
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Make seasoned bacon bits for topping baked goods
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Reheat gently in a skillet or oven until sizzling
With its lean yet succulent texture, Polish bacon brings a hearty pork essence to everyday cooking. Follow these tips for frying, baking, or grilling boczek to smoky perfection. Then incorporate it into quick meals, snacks, and sides. From the heart of Polish cuisine, mastering boczek will bring some bold new dimensions to your cooking.
Is this kapusta recipe easy to make?
Yes! This recipe is quite simple. Once you’ve chopped the bacon and onion, there’s just a bit of frying involved.
How to Make Fried Sauerkraut
First, heat a large skillet on the stovetop and cook the bacon. I like to cook the bacon until it is crispy. When it’s cooked, pull it out of the pan and set it aside.
Dice the onions and sautee them in that wonderful bacon fat. Cook them until they’re translucent and soft but not brown.
Add the sauerkraut and brown sugar to the onion mixture and cook until everything is warmed through.
The sauerkraut’s sour taste is balanced by the brown sugar, which makes this a very mild dish. Give it a try even if you don’t usually like the sharp flavor of kraut!.
BACON SPREAD SMALEC video recipe – Polish cooking.
How do you cook Polish Bacon in a frying pan?
Another way to cook Polish bacon is to fry it in a pan or wok. Warm a deep frying pan or wok over a medium heat for 1 minute. Add 1 tsp oil and the lardons. Cook, stirring occasionally, for 7-8 minutes, till the lardons are golden brown. While the lardons fry, peel and finely slice the onions. Peel and finely chop the carrot.
Can you cook Polish Bacon in the oven?
Baking Polish bacon in the oven is a great way to achieve a crispy and evenly cooked result. To get started, preheat your oven to 400°F (200°C). While the oven is heating up, line a baking sheet with parchment paper or aluminum foil. Then, place the bacon slices side by side on the lined baking sheet, making sure they don’t overlap.
How long do you cook bacon in a frying pan?
Add the bacon to a large frying pan over medium high heat. Cook, stirring occasionally, for 6-8 minutes, or until the bacon is crisp and the fat is rendered. Add the onions an cook for 3-4 minutes, until softened and light golden brown. If the pan is too dry, you can add a teaspoon or two of olive oil.
How do you cook a bacon spread smalec?
BACON SPREAD SMALEC video recipe – Polish cooking. Have your butcher course grind the pork fat, if possible. Dice pork belly. Set a large pot to medium heat and add just the pork fat. Render until all white is liquid and the bits start turning brown. This may take about 30-45 minutes.
How do you cook bacon in a crock pot?
Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet. Bring a large pot of lightly salted water to a boil.
How long should Bacon be cooked before cooking?
This tried-and-true method is the obvious choice when you need to cook 6 to 8 slices at a time. 1: Pull out the bacon from the fridge 15 to 20 minutes before cooking. At room temperature, bacon just cooks up better (just like steak). 2: Don’t preheat the skillet. Lay out the bacon strips without overlapping in a cold pan.