Cigánska pečienka

Ingredients

Pork

• 4pork neck steaks, about 200 g each
• 3garlic cloves, crushed
• 1 tablespoonoil
• 1 teaspoonsweet paprika
• 1 teaspooncaraway seed, crushed
• 1 teaspoonsalt
• 1 teaspoonblack pepper
• 1 teaspoonmustard

To serve

• 4large bread rolls
• or thick slices of bread
• 2onions, sliced into rings
• strong mustard
• grated horseradish
• ketchup, optional
• pickled cucumbers

Equipment

• a charcoal grill
• or a heavy griddle pan

Directions

1. Beat them lightly with a mallet if they are thick. Do not flatten them completely. Score the fat edge in a few places. That stops the steak curling on the grill. Mix the garlic, oil, paprika and caraway. Add the salt, pepper and mustard.
2. Rub it all over both sides of each steak. Cover it and leave it in a cool place. Give it at least one full hour.
3. Wait until the coals are covered in grey ash. Spread the coals into an even bed. Oil the grill bars before the meat goes on. Grilling it takes some attention.
4. Lay the steaks over the coals. Give them about six minutes on the first side. Turn them once over with tongs. Give them another six minutes.
5. Cut into the thickest part to check. A thermometer should read seventy degrees. Heat a heavy griddle pan until very hot. Oil the pan lightly before cooking. Cook the steaks for six minutes a side.
6. Press them down for good contact marks. Take the steaks off and let them rest. Give them about five full minutes. Warm them briefly on the edge of the grill. Spread mustard generously on the bread. Assembling it is done to order.
7. Lay a hot pork steak on the bread. Pile raw onion rings over the top. Use plenty of onion, since it is the point. Add grated horseradish on top. Add ketchup as well if you want it. Serve pickled cucumbers alongside. Serving it is done hot in the hand.

Technique

• The Slovak name uses a word for Roma people that is widely considered a slur in English and is increasingly contested in central Europe, though it remains in common everyday use for the dish in Slovakia.
• The dish has no documented Roma origin, and names of this kind were once applied loosely to many unrelated dishes.
• Pork neck is always used because its marbled fat keeps it juicy over fierce grill heat, where loin or leg would dry out.

Substitutions

• Pork collar or shoulder steak stand in for neck with similar marbling.
• A heavy griddle pan works well when a charcoal grill is not available.

Variations

• Some sellers add grilled bacon or cheese on top of the steak.
• A chicken version is sold at some stalls.
• Similar grilled pork sandwiches are sold at markets across central Europe.

History

Slovakia’s standard market and Christmas stall sandwich, grilled over charcoal in city squares.

Frequently asked questions

What is Cigánska pečienka?

Cigánska pečienka is a street food from Slovakia: grilled pork steak in bread with mustard, onion and horseradish. Slovakia’s standard market and Christmas stall sandwich, grilled over charcoal in city squares.

How long does Cigánska pečienka take to make?

Cigánska pečienka takes 20 minutes plus marinating of preparation and 20 minutes of cooking. The recipe makes serves 4. It is rated easy to make.

What can I substitute in Cigánska pečienka?

Yes, within limits. Pork collar or shoulder steak stand in for neck with similar marbling. A heavy griddle pan works well when a charcoal grill is not available.

What is the most important thing to get right in Cigánska pečienka?

Beat them lightly with a mallet if they are thick. Do not flatten them completely. Score the fat edge in a few places. That stops the steak curling on the grill. Mix the garlic, oil, paprika and caraway. Add the salt, pepper and mustard.