Baked Meat (Pečené Mäso)

Yesterday I decided to make horseradish sauce, which is typically served with baked smoked pork (pečené údené bravčové mäso). So I stopped at my local Giant to pick up some meat to bake. I grabbed a 4.5lb smoked pork picnic for 8 dollars. This was my first time ever baking smoked pork – heck, I didn’t even know there was a cut of pork called picnic. Turns out there is. It’s basically the front leg with the bone still left in.

Ingredients: smoked pork, water
Prep Time: 2 hours (20 minutes per pound)

Place the pork (bravčové mäso) in a deep baking pan and add one cup of water. Cover with aluminum foil (alobal) and bake at 350-375F for about 20 minutes per pound of meat.

According to the cooking instructions that came with the meat, the internal temperature should be 148F. I baked mine for two hours and by then the temperature reached 170F. Boy, the taste was out of this world! It tasted like I just slayed a dragon.

You can serve baked meat with potatoes, but it is especially delicious with red cabbage and a dumpling.