Main Page
Eat outdoors
Meat under baking or Baking

Meat and Vegetables Under the Peka (Croatian Bell Bake)

An unusual way to cook meat with vegetables—under a cast-iron dome (peka), with wine.

NLarissaN

Recipe author

Composition / ingredients

Servings:

Pork

2.5

Potatoes

1.5

Carrots

Zucchini

Eggplant

Onion

Bell peppers

Tomatoes

Herb blend

Garlic

Salt

Pepper

Olive oil

White wine

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 40 % 10 g

Carbohydrates 28 % 7 g

152 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

You can use any kind and cut of meat—I used a piece of bone-in pork neck and a pork shank. You can also cook chicken, pork, and beef together. I marinated mine ahead of time, but that's not required at all. In the pork neck I cut a couple of deep slits, tucked in thyme and garlic, seasoned with salt and pepper, wrapped it in plastic, and refrigerated it overnight.
Step 2:

Prep the potatoes, vegetables, and herbs—use whatever you like. I have bell peppers, tomatoes, onions, zucchini, carrots (not pictured), and eggplant. For herbs I used parsley, marjoram, and thyme. The recipe also calls for rosemary, but we don't care for it.
Step 3:

Cut the eggplant, sprinkle it with salt, and let it sit for a bit, then drain off the liquid that's drawn out and add it to the rest of the vegetables.
Step 4:

Cut the vegetables into large pieces, leaving small potatoes whole. Season with salt and pepper, add olive oil, and mix well.
Step 5:

Spread the potatoes over the bottom of the pan.
Step 6:

Lay the vegetables and some of the herbs over the potatoes.
Step 7:

Finally, the meat and the remaining herbs go right on top. Cover with the lid and set it into a pre-lit oven or fire pit, over hot coals.
Step 8:

Have plenty of coals on hand, since some of them need to be piled on top of the lid.
Step 9:

We closed the oven, but I don't think that's necessary—I've seen this dish cooked right in an open fire online. After an hour, sweep the coals off the lid, lift it, pour in dry white wine, cover again, heap the coals back on, and cook until done. Keep an eye on the coals to make sure the heat stays strong.
Step 10:

The cooking time depends on the kind and cut of meat. Mine took 3 hours, though 2½ would have done. Chicken will be ready in about 1½ hours.

We brought this dish—and the special cast-iron pan (peka) for it—back from Croatia this summer. It was my first try, and it turned out delicious. Now I want to give it a go with poultry.