A rustic Polish stew, traditionally cooked over a campfire, with layered pork belly, potatoes, and vegetables. A hearty dish, perfect for cool evenings.
4 Portions · 2,100 g
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Cut the new potatoes into quarters. Peel the carrots and cut them into slices or sticks.
Cut the pork belly into pieces about 2-3 cm in size. Slice the sausages into 3 mm thick rounds. Peel the onions and cut them into fine rings.
Take a heavy pot suitable for cooking over an open fire and generously grease the bottom with clarified butter.
Now, start layering the prepared ingredients into the pot. Begin with a layer of pork belly, then add potatoes, potatoes, sausages, onion rings, then season. Then add a little more clarified butter and repeat the process. The pot must be completely full.
Season each layer generously with salt and pepper. Repeat the layers until all ingredients are in the pot.
Place the lid firmly on the pot.
Light a campfire and let it burn down well, so you have glowing embers and burnt wood. The heat should be constant but not too strong.
Place the pot with the layered ingredients at a safe distance from the burnt logs or embers. The heat should act on the pot from below and slightly from the sides.
Let the stew simmer, covered, for about 45 minutes. The potatoes and meat should be tender.
Carefully remove the pot from the fire. Stir the Prazonki well before serving and season with more salt and pepper if needed.
Serve the Prazonki directly from the pot. It tastes excellent on its own or with a slice of fresh bread and sour cream.
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