Roast pork from the Croatian Peka.

200 min. total time

Ingredients for 8 portions

Preparation

1. You need a brick grill and a cast iron Peka. First, preheat the grill so that the bottom plate gets really hot.
2. Peel and halve or quarter the onions, clean and cut the carrots into large pieces, cut the cabbage into eighths and remove the core. Season the pork with salt and pepper. Arrange all these ingredients in the Peka.
3. Move the glowing coals to the side in the grill and place the filled Peka, closed with a lid, on the hottest spot. Then cover the lid with glowing coals. The meat cooks very gently due to the resulting heat from above, and because the food is sealed off from fresh air, all the flavors remain in the dish.
4. For the next two hours, make sure the coals on the Peka stay hot. Then sweep them off with a small broom, add the washed potatoes with skin on, and cook for another hour.
5. When you open the lid at the end, an aromatic gravy has formed from the meat and vegetables, without adding any liquid.

Nutrition score

200 min. total time | 20 min. preparation time | 180 min. cook & rest time