Moravský Vrabec (Moravian Sparrow)
Moravský Vrabec, or Moravian Sparrow, is a popular Czech dish featuring tender, marinated diced pork, typically seasoned with garlic, salt, and cumin, then slow-cooked until it reaches a melt-in-your-mouth consistency. Despite its name, it contains no sparrow meat. It is traditionally served with sauerkraut or dumplings, offering a hearty and flavorful taste of Moravian cuisine.
🧂 Ingredients
- 1 kg Pork shoulder or neck(cut into 2-3 cm cubes)
- 5 cloves Garlic(crushed)
- 2 tsp Salt
- 1 tsp Ground cumin
- 3 tbsp Lard or vegetable oil
- 1 large Onion(sliced)
- 2 cups Water or beef broth
- 1 tsp Marjoram(dried)
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
In a bowl, combine the pork cubes with crushed garlic, salt, ground cumin, and black pepper. Mix well to ensure the pork is evenly coated. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the lard or oil over medium-high heat. Add the sliced onion and sauté until softened and lightly golden, about 5-7 minutes.
- 3
Add the marinated pork to the pot with the onions. Sear the pork on all sides until it develops a nice brown crust. This helps to lock in the juices.
- 4
Pour in the water or beef broth, scraping the bottom of the pot to loosen any browned bits. Add the dried marjoram. Bring the liquid to a simmer.
- 5
Reduce the heat to low, cover the pot tightly, and let the pork simmer gently for about 1.5 to 2 hours, or until the pork is fork-tender. Stir occasionally and add a little more liquid if it seems to be drying out.
- 6
Once the pork is tender, remove the lid and let it simmer for another 10-15 minutes to allow the sauce to thicken slightly. Adjust seasoning with salt and pepper if needed.
💡 Pro Tips
- ✓For an even richer flavor, you can marinate the pork overnight in the refrigerator.
- ✓If you prefer a thicker sauce, you can mix a tablespoon of flour or cornstarch with a little cold water and stir it into the simmering sauce during the last 15 minutes of cooking.
- ✓Serve hot with traditional Czech bread dumplings (houskové knedlíky) or sauerkraut (zelí).
🔄 Variations
- Add a bay leaf during the simmering process for an extra layer of flavor.
- For a touch of sweetness, add a teaspoon of sugar along with the marjoram.