Moravian Sparrow

Last Updated on April 23, 2024

Recipe from the last century, belonging to the golden fund of Czech cuisine.

Ingredients:

600 g pork shoulder (neck of pork, or leaner pork belly) 4 pcs garlic cloves 1 pcs large onion 1 tsp crushed cumin salt water for pouring

Procedure:

1. Place the meat cut into larger pieces in a bowl, season with salt, cumin and thinly sliced garlic
2. Let the meat rest for 4-5 hours
3. Place the meat in a roasting tin and roast for 10-15 minutes in a preheated oven at 200 °C
4. Add the sliced onion and pour a little water over it
5. Bake slowly, at a temperature of around 170-180 °C, for about 1 hour, basting occasionally with the juices and topping up with water as needed
6.