Raštika s Krumpirom with Smoked Pork Belly
85% autentično · Balkan
A richer, more flavorful variation of the classic, incorporating savory smoked pork belly (slanina) which renders its fat and infuses the dish with a deep, smoky aroma.
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Sastojci
- Raštika (collard greens)1 kg
- Potatoes500 g
- Smoked pork belly (slanina)200 g
- Onion1 large
- Garlic3 cloves
- Water or light broth400 ml
- Saltto taste
- Black pepperto taste
- Bay leaf1
Koraci
- 1
Wash and prepare the raštika as in the traditional recipe.
- 2
Peel and dice the potatoes.
- 3
Dice the smoked pork belly into small cubes.
- 4
Finely chop the onion and mince the garlic.
- 5
In a large pot, render the diced pork belly over medium heat until crispy and fat is released. Remove the crispy bits and set aside, leaving the rendered fat in the pot.
- 6
Add the chopped onion to the rendered fat and sauté until softened, about 5-7 minutes.
- 7
Add the minced garlic and cook for another minute.
- 8
Add the chopped raštika to the pot. Stir and cook for about 5 minutes until it starts to wilt.
- 9
Add the diced potatoes, water or broth, bay leaf, salt, and black pepper. Stir well.
- 10
Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until raštika and potatoes are tender. Stir occasionally.
- 11
Remove the bay leaf. Stir in the reserved crispy pork belly bits just before serving. Adjust seasoning. Serve hot.
