Balkanski specijalitet - Traditional Balkan Slow-roasted Pork

Balkanski specijalitet pravo je domaće, rustično jelo koje miriše na tradiciju i okupljanje oko porodične trpeze.  Komad svinjskog mesa peče se sporo, tako da na kraju ima finu koricu "prste da poližeš", a iznutra je sočan i mekan. 

Izabrati lep komad svinjskog mesa mase oko 1kg (može svinjski vrat u komadu, krmenadla u komadu, deo od plećke...). Poželjno je da komad mesa bude sa koskom, ali i ne mora.    

Meso natrljati sa 2-3 čena belog luka, a zatim i začinom od sušenog povrća. Može da se doda i začinsko bilje po ukusu (majčina dušica, ruzmarin), a ne mora.

Za pečenje odabrati dublju vatrostalnu ili drugu posudu koja nije mnogo veća od komada mesa.

Nekoliko glavica (oko 1kg) crnog luka dobro oprati i iseći na kolutove debljine 1cm. Luk ne treba ljuštiti jer sa ljuskom deluje rustično. Na dno posude sipati malo ulja ili 1-2 kašike masti, poređati pripremljene kolutove crnog luka, pa preko njega spustiti komad mesa. Meso obilno pobiberiti samo sa gornje strane, još malo posoliti, dodati seckanu feferonu (opciono), posuti sa dosta peršuna. Kada je meso pripremljeno, potrebno je zaliti ga sa još malo ulja ili rastopljene masti, 200ml vode i oko 300ml belog vina. Posudu za pečenje poklopiti ili prekriti aluminijumskom folijom. Peći bez žurbe, na umerenoj temperaturi (150℃), uz povremeno prelivanje sokovima od pečenja. Kada je meso mekano, skinuti foliju/poklopac, pojačati temperaturnu na 180℃ i  nastaviti sa pečenjem sve dok ne porumeni i dobije lepu koricu.

Vruće meso ostaviti desetak minuta da odmori van rerne, a zatim servirati u komadu, ili isečeno. Oko mesa poređati kolutove pečenog luka, kuvani krompir preliven sokovima od pečenja i uz dosta sezonske salate. Ovakvo pečenje lepo izgleda posluženo na velikoj drvenoj dasci (koja treba da ima malu ivicu, da sok od pečenja ne bi curio na sto).

Druga varijanta za prilog je sledeća:

Krompir u ljusci - Desetak lepih, zdravih i ne mnogo velikih krompira dobro oprati pod mlazom vode, spustiti ih neoljuštene u pleh i staviti pleh na sam pod rerne da se peku. Krompiru treba najmanje 45 minuta da se ispeče - zato je dobro staviti ga u rernu u trenutku kada skidate poklopac sa posude u kojoj se peče meso. Ovako će skoro istovremeno biti gotovo i meso, i krompir, a krompiru će prijati malo viša temperatura jer će se peći direktno na grejaču. Krompir je gotov kada sredina bude mekana. 

Od luka, koji se pekao sa mesom i koji je upio sve sokove i aromu začina, može da se napravi preliv za krompir koji će ličiti na "grejvi" sos. Luk ispasirati ili izblendirati štapnim mikserom, razrediti sokovima od pečenja. Sos ima malo neobičnu "šućmurastu" boju, ali je savršenog ukusa, pa uz krompir pečen u ljusci... Zamislite tu fantaziju na tanjiru! 

Sastojci: 1kg svinjskog mesa u komadu (krmenadle sa ili bez kostiju, svinjski vrat u komadu, deo od plećke i slično), 1kg crnog luka, 2-3 čena belog luka, so, začin od sušenog povrća, začini po ukusu (majčina dušica, ruzmarin), 300ml belog vina, 1 feferona (opciono), veza svežeg peršuna, ulje, biber.

Traditional Balkan Slow-Roasted Pork

Traditional Balkan specialty, this slow-roasted pork is tender, juicy, and full of wonderful flavors. Slowly cooked with plenty of onions, garlic, fresh parsley, hot peppers, and white wine, the meat becomes incredibly soft while developing a beautiful golden crust.

The onions absorb all the delicious juices and aromas during roasting, making them the perfect accompaniment to the meat. Serve with roasted or boiled potatoes and a fresh seasonal salad for a comforting, rustic meal.

Choose a nice piece of pork weighing approximately 1 kg. You can use bone-in pork loin, bone-in pork neck, shoulder, or another suitable cut. Rub the meat with 2–3 crushed garlic cloves, followed by the dried vegetable seasoning. If desired, add some herbs such as thyme or rosemary.

Choose a deep ovenproof dish or roasting pan that is not much larger than the piece of meat. Wash several onions (approximately 1 kg) thoroughly and cut them into slices about 1 cm thick. There is no need to peel them; leaving the skins on gives the dish a lovely rustic appearance. Pour some oil or 1-2 tablespoons of lard on the bottom of the roasting dish and arrange onion slices in an even layer. Place the seasoned pork on top.

Generously season the top of the meat with freshly ground black pepper, add a little more salt, and scatter over the chopped hot pepper (optionally) and plenty of fresh parsley. Drizzle with a little more oil, then pour in 200 ml of water and 300 ml of white wine. 

Cover the dish with a lid or aluminum foil and roast slowly in a preheated oven at 150°C. Take your time with this step, allowing the meat to cook gently until tender. Occasionally spoon the cooking juices over the meat to keep it moist and flavorful. Once the meat is tender, remove the lid or foil, raise the temperature on 180°C, continue roasting until the outside turns beautifully golden brown with a delicious crust.

Serve hot, either whole or sliced, accompanied by the roasted onions and boiled potatoes drizzled with the delicious juices from the pan. Fresh seasonal salad makes a wonderful addition.

For a particularly rustic presentation, serve the roast on a large wooden serving board.

An Alternative Potato Side Dish

Instead of boiled potatoes, you can prepare delicious traditional oven-baked potatoes in their skins.

Take 10 medium-sized, good-quality potatoes, wash thoroughly under running water. Leave potatoes unpeeled and arrange in a baking tray. Place the tray directly on the bottom of the oven and bake for at least 45 minutes, or until the potatoes are tender.

The best time to put them in the oven is when you remove the lid or foil from the meat. This way, both the meat and potatoes should be ready at approximately the same time. The potatoes benefit from the slightly higher temperature during the final stage of roasting, especially when placed directly on the oven's lower heating element.

Onion Gravy

Don't throw away the onions that roasted underneath the meat! They have absorbed all the wonderful juices, wine, and flavors of the seasonings, making them the perfect base for a delicious homemade gravy.

Simply purée the roasted onions using a blender or food processor, then gradually thin the mixture with the flavorful pan juices until you reach your desired consistency.

The sauce may have a slightly unusual, rustic brownish color, but its flavor is absolutely incredible!

Pour it generously over the baked potatoes and enjoy. Combined with potatoes roasted in their skins, this simple onion gravy is pure comfort food.

Ingredients: 1 kg pork - preferably bone-in one piece (pork loin, pork neck, shoulder), 1 kg onions, 2–3 garlic cloves, salt - to taste, 1–2 tbsp dried vegetable seasoning, ground black pepper, 300 ml white wine, 1 hot pepper (optional), 1 bunch fresh parsley choppet, vegetable oil or lard, thyme and rosemary are optional.