Quick Odojak na ražnju (Simplified Spit-Roasted Pork)
70% autentično · Croatian
A simplified version focusing on achieving a similar flavor profile of spit-roasted pork, using a smaller cut of pork belly or shoulder, seasoned and roasted on a spit for a shorter duration, suitable for home cooks.
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Sastojci
- Pork belly or shoulder, bone-in2-3 kg
- Saltgenerous amount
- Black peppergenerous amount
- Garlic powder2 tbsp
- Paprika1 tbsp
- Rosemary, chopped2 tbsp
- Vegetable oilfor basting
Koraci
- 1
Prepare the pork cut: Score the skin of the pork belly or shoulder deeply in a diamond pattern. Ensure the meat is clean.
- 2
Season the pork: Mix salt, black pepper, garlic powder, paprika, and chopped rosemary. Rub this mixture generously all over the pork, ensuring it gets into the scores.
- 3
Set up the spit: Secure the pork cut onto the spit rod. Balance is crucial for even cooking.
- 4
Prepare the fire: Set up a spit rotisserie over a medium-hot fire. The heat should be consistent.
- 5
Roast the pork: Place the spit over the fire and begin rotating. Roast for approximately 2.5 to 3.5 hours, depending on the thickness of the cut and heat.
- 6
Baste periodically: Baste the pork with vegetable oil every 30-45 minutes to help crisp the skin and keep the meat moist.
- 7
Check for doneness: The internal temperature should reach 75°C (165°F). The skin should be crackling and golden brown.
- 8
Rest and serve: Remove from the spit and let rest for 10-15 minutes before slicing and serving.
