Dish

Odojak na ražnju

Rotisserie Pork

Odojak na ražnju is a dish that requires a lot of preparation and patience. The pig is first cleaned and seasoned with salt, pepper, and garlic. It is then skewered on a spit and roasted over an open fire for several hours, basting it with a mixture of oil and vinegar. The result is a succulent and flavorful meat that is perfect for sharing with friends and family. The dish is often served with potatoes and vegetables.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Meat Dish› Pork Dish

Origins and history

Odojak na ražnju has been a part of Croatian cuisine for centuries, and is often served at weddings, festivals, and other celebrations. It is a symbol of hospitality and generosity, and is a great way to bring people together.

Dietary considerations

This dish is not suitable for vegetarians or those who do not eat pork. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of this dish, depending on the region and the cook. Some people add different herbs and spices to the seasoning, while others stuff the pig with apples or other fruits. Some also use different types of wood for the fire, which can impart different flavors to the meat.

Presentation and garnishing

Odojak na ražnju is often presented on a large platter, with the crispy skin facing up. It is usually garnished with fresh herbs and lemon wedges. The presentation should be simple and rustic, to reflect the outdoor setting and the traditional nature of the dish.

Tips & Tricks

To ensure that the meat is cooked evenly, it is important to turn the spit regularly and to baste the pig with the oil and vinegar mixture. It is also important to let the meat rest for a few minutes before carving, to allow the juices to redistribute.

Side-dishes

Potatoes and vegetables are often served as a side dish to Odojak na ražnju. Some popular choices include roasted potatoes, grilled vegetables, and sauerkraut.