Živánska pečienka: Slovak pork, sausage and potatoes baked in their own juices

Tip: tap a step to mark it as done.

1. Season the meat

   40 min

   Cut the pork neck into 4 slices and pound them lightly. In a bowl, mix 2 tbsp of the oil with the paprika, pressed garlic, caraway seeds, marjoram, half the salt and the black pepper. Rub the mixture onto both sides of the meat. Let rest for at least 30 minutes, or refrigerate overnight.

2. Prepare the potatoes and vegetables

   15 min

   Peel the potatoes, cut them into slices about 5 mm thick and toss with the remaining oil and salt. Cut the onions into rings, the bell pepper into strips and the sausage into diagonal slices.

3. Assemble the packets

   10 min

   Preheat the oven to 200 °C (400 °F). Prepare 4 double-layer sheets of aluminum foil, each about 40 × 40 cm. On each, layer potatoes, onion, a slice of meat, sausage and bell pepper, then top with bacon slices. Fold the foil over and tightly crimp the edges so the juices cannot leak out. Place the packets on a baking sheet.

4. Bake in foil

   1 hr

   Bake for 60 minutes. Carefully open one packet slightly and check whether the potatoes are tender.

5. Finish baking uncovered

   15 min

   Carefully open the packets, watching out for hot steam. Fold back the foil and bake for another 10–15 minutes, until the bacon is browned. Serve in the foil with a sour pickle or a vegetable salad.

Tip: Cut the potatoes into slices no thicker than 5 mm; thicker slices may not soften in time inside the foil. Use a double layer of foil for each packet, since a single layer can tear easily when opened, letting the juices escape.

This recipe was translated from the Slovak original: Voňavá živánska pečienka v alobale: krkovička, klobása a zemiaky sa upečú vo vlastnej šťave