Zrazy z Szynki Wieprzowej: A Polish Classic

Zrazy z szynki wieprzowej, or rolled pork ham in English, is a delightful traditional dish from Poland that combines tender slices of pork ham with savory fillings. This comforting recipe is perfect for family gatherings or a hearty meal any day of the week. The layers of flavor and simplicity in preparation make it a standout on the table. Let’s explore how to make this delicious Polish delicacy.

Ingredients:
500g pork ham slices (thinly sliced)
2 medium onions, finely chopped
1 medium carrot, julienned
4-5 pickled cucumbers, sliced into thin strips
2-3 slices of smoked bacon, cut into small strips
1 tablespoon mustard (optional, for spreading)
Salt and pepper, to taste
2 tablespoons all-purpose flour (for coating)
3 tablespoons vegetable oil
1 cup beef or vegetable broth
1 tablespoon butter (optional, for extra richness)
Directions:
Prepare the Pork: Lay the pork ham slices on a cutting board. Gently pound them with a meat tenderizer until thin but not torn. Season with salt and pepper on both sides.
Add the Filling: Spread a thin layer of mustard on each slice (if desired). Place a strip of bacon, a few pieces of julienned carrot, pickled cucumber, and some chopped onion in the center of each slice. Roll each slice tightly and secure it with toothpicks or cooking twine.
Coat and Brown: Lightly coat the rolled zrazy with flour, shaking off the excess. Heat vegetable oil in a large skillet over medium heat. Brown the rolls on all sides until golden. Remove and set aside.
Make the Sauce: In the same skillet, add the remaining onions and sauté until translucent. Add the broth to deglaze the pan, scraping up any browned bits for flavor.
Simmer: Return the pork rolls to the skillet. Cover and simmer on low heat for 30-40 minutes, turning occasionally, until the meat is tender. Add butter towards the end of cooking for a richer sauce.
Serve: Remove the rolls from the skillet, discard toothpicks or twine, and serve hot with the sauce drizzled on top.
Serving and Storage Tips:
Serving: Zrazy pairs beautifully with mashed potatoes, buckwheat groats, or a side of sauerkraut. Garnish with fresh parsley for added color and flavor.