Bacon lovers unite! If you enjoy the smoky, salty deliciousness of bacon, then you need to try cooking up some Polish bacon. Known as boczek in Poland, this type of cured and smoked pork belly offers a uniquely flavored bacon experience.
In this ultimate guide I’ll walk you through everything you need to know about cooking Polish bacon. From choosing the right cut preparing it, and cooking methods like baking, frying, and grilling, you’ll learn pro tips and tricks to make perfect Polish bacon every time.
So grab your apron and get ready to become a Polish bacon master! Dajemy na to! (Let’s do this!)
What Is Polish Bacon?
Polish bacon, known as boczek, refers to a few different types of cured and smoked pork belly or rib meat that’s very popular in Polish cuisine. The most common varieties include
- Double-smoked – Lean pork loin smoked twice for extra flavor.
- Smoked and cooked – Pork belly that’s smoked then boiled.
- Hunter-style – Pork belly with meat on the bone.
- With ribs – Pork belly slices with the rib bone left on.
It’s first cured with salt and spices, then smoked over fragrant woods like birch, beech, or oak. This gives the meat its signature smoky, salty flavor that sets it apart from other bacons.
Polish bacon is used in many classic dishes like bigos hunter’s stew, soups, scrambled eggs, and open-faced sandwiches It can also be enjoyed on its own – just fry or bake it up until crispy!
Choosing the Right Cut
There are a few different cuts of Polish bacon to choose from depending on your preferences:
- Canadian bacon – Lean, smoked pork loin. Lower fat content.
- Morliny – Traditional Polish bacon with delicious flavor. Contains more fat.
- Pork belly – Very fatty cut that becomes crispy when cooked.
For a leaner bacon, go for Canadian bacon. To indulge in authentic Polish bacon flavor, choose Morliny. And if you don’t mind the fat, pork belly makes an ultra crispy bacon.
I recommend buying your Polish bacon from a specialty store or butcher if possible for better quality. Make sure to store it properly in the fridge or freezer until ready to cook.
Preparing Polish Bacon
Before cooking up your Polish bacon, it helps to prepare it properly:
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Remove skin – Polish bacon often has a tough skin on one side. Peel this off with a sharp knife before cooking.
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Portion pieces – Cut the pork belly or slab into smaller pieces or slices to make cooking easier.
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Pat dry – Dry the bacon thoroughly with paper towels before cooking to prevent splattering.
Pro tip: Save the trimmings and extra fat to render down into lard for cooking and baking! Nothing goes to waste with Polish bacon.
Cooking Methods for Polish Bacon
Now onto the fun part – let’s go over some amazing ways to cook your Polish bacon!
Baking
Baking allows the bacon to cook evenly without the need to watch it constantly. Here’s how:
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Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
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Arrange bacon slices in a single layer without overlapping.
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Bake for 15-20 minutes until crispy. Thicker cuts may take longer.
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Drain on paper towels and enjoy!
Pan Frying
This traditional method gives you delicious crispy bacon in minutes:
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Heat a skillet over medium heat. Add just a drizzle of oil or bacon grease.
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Add bacon slices. Turn heat down slightly if it starts browning too fast.
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Fry for 2-5 minutes per side until crisped and browned to your liking.
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Drain on paper towels.
Grilling
Get that sweet smoky flavor by grilling your bacon:
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Heat grill to medium-low, around 375°F to 400°F.
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Place bacon on grill grates. Watch it closely to avoid burning.
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Grill for 4-5 minutes per side. Adjust heat as needed.
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Remove from grill and enjoy!
Pro grill tip: Use a foil-lined pan under the grates to catch grease drippings and prevent flare ups.
Cooking Polish Bacon Recipes
Polish bacon also shines in hearty recipes like these:
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Bigos (Hunter’s Stew) – Braise Polish bacon with sauerkraut, mushrooms, prunes, and spices for this famous stew.
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Scrambled eggs – Fry diced Polish bacon, then scramble eggs with it for a breakfast treat.
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Cabbage rolls – Wrap minced pork and bacon in boiled cabbage leaves for delicious golabki.
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Roasted Brussels sprouts – Toss halved sprouts in olive oil and top with crispy chopped bacon.
With its unique flavor and texture, Polish bacon is an exciting ingredient to experiment with. It’s great in all kinds of dishes beyond just breakfast.
Cooking Tips
Follow these tips for perfect Polish bacon every time:
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Remove the skin before cooking to prevent curling.
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Pat the bacon dry thoroughly before frying or baking.
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Cut bacon into smaller pieces for faster, more even cooking.
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Adjust heat as needed if bacon browns too quickly.
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Bake in the oven for easy, hands-off cooking with less splatter.
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Blot cooked bacon on paper towels to remove excess grease.
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Save the bacon fat for cooking other foods!
Safety First
When cooking with bacon, keep these safety tips in mind:
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Never leave cooking bacon unattended, as grease can cause dangerous flare-ups.
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Cook over medium-low heat and use a splatter guard to prevent burns.
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Pour hot grease into a heat-safe container, not down the drain where it can clog pipes.
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Let the pan cool before attempting to clean. Hot grease can cause injuries.
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Store raw bacon properly in the fridge and cook within 5-7 days.
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Wash hands, utensils, and surfaces after handling raw bacon to prevent cross-contamination.
Time To Get Sizzling!
Now you have all the know-how to cook incredible Polish bacon and impress your family and friends. From oven baking to stovetop frying, grilling outdoors, and using it in recipes, you can enjoy Polish bacon in so many ways.
What are you waiting for? Grab some boczek, and let’s get sizzling! Your tastebuds will thank you when they experience that unique smoky flavor in every tasty bite. Got a great Polish bacon recipe or tip? Share it in the comments below!
Polish Bacon Spread {Smalec}
Smalec [smah-lets] is a dish made of rendered pork fat with onions and spices. It is spread on bread and topped with onions or pickles. It’s been around as long as Poland itself, so there must be a reason why the recipe has stood the test of time. For hundreds of years, it was a cheap and filling meal for the working class and a clever way to use up ALL the meat. AND it’s just plainly delicious. It also became somewhat of a symbol of Polish hospitality. I’ve seen many traditional Polish restaurants serve it as a free starter.
I would consider my smalec recipe a “fancy” version. I add apples and fragrant spices. A little more bacon is another thing I like to add. I like it when the bacon bits get a little crunchy. Who doesn’t like that?!.
Polish Bacon Spread {Smalec}
- 2 lbs / 1 kg of pork fat
- ½ lb / 250 g of raw pork belly
- 4 medium onions (about 2 c diced)
- 2 tart apples
- 10 garlic cloves, minced
- ½ tsp of freshly ground pepper
- 1 tsp salt
- 1 tbsp dried marjoram
- ¼ tsp caraway seed
- Have your butcher course grind the pork fat, if possible. Dice pork belly. Put the pork fat in a large pot and set it on medium heat. Render until all the white is gone and the bits begin to turn brown. This may take about 30-45 minutes.
- Then add the pork belly and keep cooking until the meat starts to brown, about 30 minutes more.
- In the meantime, dice onions and grate the apples. Add the apples and onions when the meat starts to brown. Sauté until onions are nicely golden brown.
- Lastly, add the garlic that has been minced, pepper, salt, marjoram, and caraway seeds. Give it a good stir, and cook for a few minutes.
- Put the food in jars or pretty dishes and set them aside to cool completely. Refrigerate. It will stay fresh in the fridge for weeks.
Serve with crusty bread. Top with slices of pickles and / or fresh onions.
Does that sound delicious or what?!
Sokolow ~NORDIC STYLE BACON~ || Asda || £3.99 || 480g || BOCZEK DELIKATESOWY || Polish Meat Review
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 bacon & sausage in a frying pan?
In a large soup pot, heat the olive oil, add onions and cook until they soften. Add carrots and cook for few more minutes. Add potatoes and water or broth. Bring to a boil. Add the bacon and sausage to the frying pan and cook until starting to brown, about 5 minutes. Add the tomato paste and caraway seeds and cook for a few more minutes.