Zabíjačková kaša: pork, liver and rice casserole without sausage casings or skewers

Tip: tap a step to mark it as done.

1. Cook the meat

   1 hr 30 min

   Place the whole pieces of pork shoulder and belly in a pot and add 2 l cold water, the bay leaves, allspice, black peppercorns and 1 tsp salt. Cover and simmer over low heat for about 1 hour 30 minutes, until the meat is tender. Add the whole liver to the broth for the final 10 minutes of cooking.

2. Cook the rice

   15 min

   Rinse the rice and cook it in 600 ml strained broth until tender, about 15 minutes. Reserve the remaining broth.

3. Grind the meat

   15 min

   Let the meat and liver cool slightly, then grind them using the coarse plate of a meat grinder or chop finely. Finely chop the onions and sauté in 2 tbsp lard until golden.

4. Combine the mixture

   10 min

   Mix the ground meat with the rice, onions and their cooking fat, crushed garlic, marjoram rubbed between your palms, ground pepper and remaining salt. Pour in about 300 ml warm broth to make the mixture moist. Taste and add salt as needed; the mixture should be well seasoned.

5. Bake

   40 min

   Transfer the mixture to a baking dish greased with the remaining lard and smooth the top. Bake in an oven preheated to 180 °C (350 °F) for about 40 minutes, until a crisp brown crust forms on top.

Tip: Save the remaining broth to make a traditional pork broth soup with barley. You can also bake the mixture in smaller dishes for more crust. Read more: Lard in the kitchen: baking and frying

This recipe was translated from the Slovak original: Zabíjačková kaša s ryžou a pečeňou: chutí ako jaternice, len črevá ani špajdle nepotrebujete