Slovenian Roast Pork with Crackling (Pečenka)
A beloved Slovenian Sunday roast, featuring tender pork shoulder with golden, crispy crackling, often served with cabbage and potatoes.
Ingredients (Serves 4):
* 1.2–1.5kg pork shoulder with skin
* 4 garlic cloves, sliced
* 1 tbsp caraway seeds
* 1 tbsp salt
* 1 tsp black pepper
* 2 tbsp vegetable oil
* 200ml water or stock
Instructions:
1. Score pork skin in a diamond pattern. Rub with salt, pepper, crushed caraway seeds, and insert garlic slices into slits.
2. Place in a roasting pan with water/stock. Roast at 180°C (350°F) for ~2 hours, basting occasionally.
3. For crispy skin, finish at 220°C (430°F) for 15 minutes. Rest before slicing.
Slovenian Tip:
Serve with sour cabbage (sauerkraut) and roasted potatoes for the full experience.
A beloved Slovenian Sunday roast, featuring tender pork shoulder with golden, crispy crackling, often served with cabbage and potatoes.
Ingredients (Serves 4):
* 1.2–1.5kg pork shoulder with skin
* 4 garlic cloves, sliced
* 1 tbsp caraway seeds
* 1 tbsp salt
* 1 tsp black pepper
* 2 tbsp vegetable oil
* 200ml water or stock
Instructions:
1. Score pork skin in a diamond pattern. Rub with salt, pepper, crushed caraway seeds, and insert garlic slices into slits.
2. Place in a roasting pan with water/stock. Roast at 180°C (350°F) for ~2 hours, basting occasionally.
3. For crispy skin, finish at 220°C (430°F) for 15 minutes. Rest before slicing.
Slovenian Tip:
Serve with sour cabbage (sauerkraut) and roasted potatoes for the full experience.
Slovenian Roast Pork with Crackling (Pečenka)
A beloved Slovenian Sunday roast, featuring tender pork shoulder with golden, crispy crackling, often served with cabbage and potatoes.
Ingredients (Serves 4):
* 1.2–1.5kg pork shoulder with skin
* 4 garlic cloves, sliced
* 1 tbsp caraway seeds
* 1 tbsp salt
* 1 tsp black pepper
* 2 tbsp vegetable oil
* 200ml water or stock
Instructions:
1. Score pork skin in a diamond pattern. Rub with salt, pepper, crushed caraway seeds, and insert garlic slices into slits.
2. Place in a roasting pan with water/stock. Roast at 180°C (350°F) for ~2 hours, basting occasionally.
3. For crispy skin, finish at 220°C (430°F) for 15 minutes. Rest before slicing.
Slovenian Tip:
Serve with sour cabbage (sauerkraut) and roasted potatoes for the full experience.
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