Karkówka Duszona w Cebuli

Name: Karkówka Duszona w Cebuli
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Polish
Ingredients: 900 g Pork neck, cut into 2 cm slices; 600 g Onion, thinly sliced into rings; 3 clove Garlic, crushed; 2 tsp Marjoram, dried and rubbed; 4 Allspice berry; 2 Bay leaf; 40 g Pork lard; 1 ½ tsp Salt; 1 tsp Black pepper, ground; 120 ml Water

Karkówka Duszona w Cebuli · ready in 1 h 45 min · 4 servings · 760 kcal per serving · medium · 10 ingredients

A humble Polish classic where well-marbled pork neck slowly braises under sweet onions until the meat turns tender and the onions collapse into a rich natural sauce.

Prep: 15 min
Cook: 1 h 25 min
Total: 1 h 45 min
Serves: 4
kcal: 760
Difficulty: medium

Polish Main dishes Gluten-free Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

900 gPork neck, cut into 2 cm slices
600 gOnion, thinly sliced into rings
3 cloveGarlic, crushed
2 tspMarjoram, dried and rubbed
4Allspice berry
2Bay leaf
40 gPork lard
1 ½ tspSalt
1 tspBlack pepper, ground
120 mlWater

Equipment

stovetop, Dutch oven, chef's knife, cutting board, mixing bowl, tongs, measuring spoons, instant-read thermometer, wooden spoon, lid, serving spoon, serving platter

Instructions

Prepare Station
Gather all ingredients, measure seasonings, and set out a Dutch oven, knife, board, bowl, tongs, measuring spoons, and thermometer. · 5 min
What to look for: Ingredients and tools are ready on the work surface.
Season Pork
Cut pork neck into 2 cm slices, then rub both sides with salt, black pepper, and marjoram while the onions and garlic are prepared. · 10 min
What to look for: Pork slices are evenly coated with herbs and seasoning.
Brown Pork
Heat pork lard in the Dutch oven and brown pork slices in batches for 3-4 minutes per side, then transfer them to a bowl. · 12 min
What to look for: Pork has a deep golden crust and browned bits collect on the pot bottom.
Cook Onions
Add onion rings to the same pot and cook gently for 20 minutes, stirring often and scraping browned bits into the onions. · 20 min
What to look for: Onions are soft, golden, glossy, and reduced into a thick layer.
Build Braise
Return pork and juices to the pot, then add garlic, allspice berries, bay leaves, and water, nestling the meat under the onions. · 3 min
What to look for: Pork is partly covered by onions with only a small amount of liquid visible.
Braise Slowly
Cover and braise on low heat for 45-60 minutes, turning slices once and keeping the liquid at a quiet simmer. · 50 min
When it is done: Pork is safe at 63°C / 145°F and traditionally tender for this braise near 80°C / 176°F.
Serve Hot
Remove bay leaves and allspice berries, spoon onion sauce over the pork, and serve hot straight from the pot. · 5 min
What to look for: Slices are coated in a glossy onion sauce with no loose watery pool.

Nutrition (per serving)

kcal	760
Protein	38 g
Carbohydrates	16 g
of which sugars	6 g
Fat	60 g
of which saturated	21 g
Fibre	3 g
Sodium	929 mg

Nutri-ScoreC

Allergens

None of the 14 major allergens, per our data.

Ingredient substitutions

Pork lard

Sunflower oil: Use only if lard is unavailable; the dish will taste a little lighter.