Name: Rozlítaný ptáček z vepřového – traditional Czech delicacy with bacon, sausages and eggs
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 900 g pork (shoulder or leg) cut into cubes; 100 g English bacon cut into small cubes; 3 onions finely chopped; 1 l stock (beef or vegetable); 2 teaspoons full-fat mustard; 8–10 pickled cucumbers sliced into rounds + 2 tablespoons pickle brine; 3 hard‑boiled eggs; 3 sausages or hot dogs sliced into rounds and briefly fried; 2 tablespoons plain flour; 1 tablespoon butter; 1 tablespoon lard; salt, pepper to taste

Preparation procedure

Onion base Sauté the finely chopped onion in butter with lard until golden. After a while, moisten it with some of the stock so it softens and acquires color. Stir in the mustard, briefly fry and set aside.
Frying the bacon and meat In the bacon fat, first fry the bacon cubes until golden and set them aside. In a single layer in the same pan, sear the pieces of pork – let them brown on all sides until they are sealed. Salt only after searing.
Braising in the oven Preheat the oven to 150 °C. Place the sautéed onion into a roasting pan or a deeper dish, add the fried bacon and meat. Pour in the remaining stock, stir and cover with a lid or foil. Bake for 1.5 hours, until the meat is very tender.
Preparing the dark roux During braising prepare the roux: in a small saucepan melt a tablespoon of butter, add the plain flour and stir for 8–10 minutes until it takes on a darker color and a nutty aroma. Remove from heat.
Preparing the accompaniments Boil the eggs until hard, peel and quarter them. Slice the sausages or hot dogs into rounds and lightly fry them in a pan. Slice the pickles into rounds and reserve some of the pickle brine.
Thickening and finishing After 1.5 hours remove the roasting pan from the oven. Thicken the resulting sauce directly in the pan with the roux, add the pickle brine and stir. Add the fried sausages, cover and simmer on low heat for 20 minutes. Finally fold in the pickles and eggs, cook for 10 minutes, season with salt and pepper.

Total preparation time

Ingredient preparation: 20 min
Braising in the oven: 1 h 30 min
Finishing the sauce and ingredients: 30 min
Total: 2 hours 20 minutes

Recipe conclusion

This pork rozlítaný ptáček represents a heartfelt staple of Czech home cooking. The combination of tender meat, bacon flavor, spicy sausages and sour pickles creates a perfect harmony of textures and tastes. Serve with bread dumplings or potato dumplings and generously ladle over the sauce – you’ll happily come back to it.

Rozlítaný ptáček z vepřového – traditional Czech delicacy with bacon, sausages and eggs recept

For 6 portions

Ingredients

Preparation procedure

Total preparation time

Recipe conclusion

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