Eastern European Pork Dishes

Bone-In Pork Chops
Bruce McIntosh/Getty Images

Eastern Europeans are meat eaters extraordinaire and, along with lamb and poultry, pork takes center stage. Nearly every part of the pig or hog is eaten, including the intestines for sausage casings! If you've never tasted Eastern European pork, you owe yourself. It's decidedly different from American pork, with a sweeter, juicier flavor. But the pork cuts found in the United States work just fine in any of these dishes.

  • 01 of 10

    Smoked Pork Butt With Potatoes and Cabbage

    Cottage Bacon
    DebbiSmirnoff/Getty Images

    This smoked pork butt recipe with potatoes and cabbage can easily pass for Eastern European-style corned beef and cabbage! A pork butt actually has nothing to do with the hindquarters of a pig. The butt refers to the butt of the upper shoulder (the lower portion of the shoulder is the picnic). This cut is also known as Boston butt.

  • 02 of 10

    Pork Steaks and Sauerkraut

    Pork steaks and sauerkraut recipe

    The Spruce Eats / Katarina Zunic

    This recipe for pork steaks and sauerkraut is a one-pot dinner that can be made in the oven or on the stovetop. Pork steaks come from the Boston butt or pork shoulder cut. If you can't find them, ask your butcher to cut a pork shoulder roast into 3/4-inch to 1-inch slices.

  • 03 of 10

    Smoked Pork Chops

    Quick and Easy Smoked Pork Chops

    Jupiterimages/Stockbyte/Getty Images

    These quick and easy smoked pork chops are ready in 10 minutes and can be prepared in a frying pan, under the broiler or on the grill. Add braised cabbage and a green vegetable and you have a satisfying meal.

  • 04 of 10

    Roast Rack of Pork

    Pork Shoulder on a roasting rack

     The Spruce

    Rack of pork is also referred to as pork rib roast or center-cut pork loin. Since it comes from the rib area of the loin, it contains a bit more fat, which makes it especially flavorful. When the ribs are stood up and tied together, they are referred to as a crown roast.

    Continue to 5 of 10 below.
  • 05 of 10

    Stuffed Pork Chops

    Stuffed Roasted Pork Loin
    wsmahar/Getty Images

    This stuffed pork chops recipe is typical of the type of finely chopped vegetable stuffing Eastern Europeans love. Mushrooms, onions, celery, parsley, and toasted bread crumbs are the only ingredients — no broth, no eggs. The chops are browned on the stovetop, then baked in the oven.

  • 06 of 10

    Polish Breaded Pork Cutlet Recipe - Kotlety Schabowe

    Breaded and Baked Pork Cutlets with a side Salad
    LauriPatterson/Getty Images

    Breaded and fried pork cutlets are very popular at Polish tables. Boneless center-cut pork chops or pork tenderloin can be used. Often the bone is left on and the meat is pounded out.

  • 07 of 10

    Cabbage-Noodles-Pork Casserole

    Sausage and noodle casserole

     The Spruce

    This easy casserole recipe combines four ingredients Eastern Europeans love — cabbage, noodles, pork, and sour cream. Breakfast sausage can be substituted for the ground pork, in which case the garlic should be omitted and the salt reduced to taste. This dish can be made ahead and reheats well.

  • 08 of 10

    Serbian Shish Kebabs - Raznjici

    High Angle View Of Shish Kebabs Cooking On Barbecue Grill
    Alejandro Masters/EyeEm/Getty Images

    There are many variations of raznjici. Some use only pork, others use a combination of pork and veal, and sometimes lamb. The meat is usually marinated before being threaded on skewers (a great project for the kids) and grilled. If you don't want to fuss with making your own marinade, Italian dressing works in a pinch.

    Continue to 9 of 10 below.
  • 09 of 10

    Polish Blood Sausage - Kiszka

    Black Pudding
    MarkGillow/Getty Images

    Kiszka (KEESH-kah) or Polish blood sausage is made by those who have access to fresh pig's blood. It was originally made to use up the scraps — ears, snouts, organ meats — after slaughtering a pig and was fleshed out with spices and some type of grain, usually barley or buckwheat groats. Today, as is true with Pennsylvania Dutch scrapple, it can be made with choicer cuts of pork.

  • 10 of 10

    Polish Kielbasa Sausage Recipe

    A lot of grilled sausages ready to eat
    RASimon/Getty Images

    Polish kielbasa sausage is popular every year for Easter and Christmas. It can be an all-day job. The hog casings were rinsed and soaked to rid them of their salt, and the pork was cut by hand and stuffed into the casings using a metal funnel. The house was perfumed with the aroma of garlic for days.