Make perfect roasted pork every time with this easy-to-follow guide. Learn the best way to prepare and roast pork that will please any palate. Step one includes prepping your pork by seasoning, marinading, and tenderizing. Step two covers the optimal temperature and cooking time for roasting the pork. Finally, step three shows you how to enjoy your perfectly roasted pork. Get ready to cook up a delicious meal! 

1. Preparing the Pork.

Preparing the Pork for roasting is an important part of the process.

Start by removing any excess fat from the roast, as it will create a lot of smoke when you cook it. I  like it with more fat, but after roasting, my oven and the dish in which I bake the meat are so greasy in a way I need to soak them for several hours in detergent to remove the grease - your choice.

Then rub the roast with your favorite herbs and spices, making sure to coat it evenly.

You can also add some vegetables like onions or carrots around the pork before cooking.

Lastly, place the roast in a roasting pan and cover it tightly with aluminum foil.

This will help keep the moisture in while roasting.

Now you’re ready to move on to the next step and start roasting your perfect pork roast.

2. Roasting the Pork.

Once you’ve prepared the pork, it is time to start roasting!

Preheat your oven to 350 degrees Fahrenheit (180 C) and place the pork into an oven-safe pan.

Rub the pork with olive oil and seasonings of your choice - a combination of garlic powder, onion powder, paprika, cumin, and oregano will give the pork a delicious flavor.

Roast the pork for about an hour, or until the internal temperature of the meat has reached 165 degrees Fahrenheit (75 C).

During this time, be sure to baste the pork every 15 minutes or so with any remaining marinade or juices that have collected in the pan.

This will help keep the pork moist.

When the pork is finished roasting, remove it from the oven and let it rest for at least 10 minutes before serving.

This will ensure that the pork retains its moisture and flavor.

3. Enjoying Your Perfectly Roasted Pork.

The final step in the process of roasting pork is to enjoy it!

Whether you’re serving this up at a family meal or a special gathering, your perfectly roasted pork is sure to be the star of the show.

All that’s left to do is slice the pork into thin pieces and serve with your favorite sides.

Enjoy your delicious creation and savor each and every bite.

With a few simple steps and some patience, you can create a succulent and juicy pork roast for you and your loved ones to enjoy.

Marinating the meat guarantees delicious bites and enjoying the beautiful aromas. In the offer of many shops you can find mixtures of spices for pork and other types of meat. However, the marinade recipe is very simple. Counts only a few ingredients that you already have in your kitchen. Quick preparation with the selection of fresh and quality meat - that's all you need. Marinade for pork is an interesting way to preserve juice in meat. At the same time it creates additional tastes, using spices and a variety of vegetables.

Don't forget that each pork must contain an acidic ingredient (wine, beer, vinegar or lemon juice). Then the oil is followed, the choice is yours, you can use sunflower oil or olive oil. And in the end, it's the most important thing, aroma. First of all, it refers to spices and vegetables. Likewise, you can use different types of sauces (soy sauce, worcester sauce, etc.) to marinate pork.

Marinating pork

The amount of meat determines how much wine you will pour when preparing the marinade. If you prepare schnitzels, 50 - 60 ml would be enough, but for baking meat in one piece will be enough about 500 ml. Depending on the type of meat, use red or white wine.

The next ingredient, which will create the perfect, crispy crust during the roasting of meat, is oil (sunflower or olive oil). Be sure to use onion and garlic. Crushed garlic gives a much more intense taste than a tiny chopped onion.

And finally, spices are necessary. For this type of meat mostly used are rosemary, sage, dried oregano, cumin, chopped laurel and pepper. Salt and pepper to taste, mix everything well and marinade for pork is ready.

As a rule, the marinade must completely cover the meat (arrange it well). You can marinade pork in the bowl in which you made the marinade. There is another option, there are very practical plastic food bags (which are sealed hermetically). Pour the prepared pork and marinade into them, and close it well. After that, shake several times (for even distribution) and place in the refrigerator.

The pot or bag, it does not matter, make sure that there is enough space for the prepared meat. If you decide to bake the pork, marinate the meat in the baking tray in which it will be baked. Don't forget that you have to rotate the meat regularly during marination.

Time for marinating pork can be variable. Depending on the selected type of meat (between 2 - 12 hours). Marinate pork schnitzel for about an hour, at room temperature. Ribs are marinated in the fridge for one day. If you make cuts on meat, marination time increases, so that tastes can penetrate more easily (1 or 2 days). Marinade for pork will prevent drying out and will preserve all juices while cooking.

A rich and flavorful pork roll filled with garlic and sweet prunes, slowly roasted until tender, and perfect for cold meze platters or warm family meals.

Don’t let the simplicity fool you. The combination of juicy pork and sweet prunes is a match rooted in old-world wisdom. The natural sugars in prunes melt into the meat as it roasts, balancing the richness with a subtle depth that lingers after every bite. 

🧂 Ingredients:

• 1 kg pork belly (boneless, skin removed)

• 5–6 garlic cloves, minced

• 1 tsp crushed caraway seeds

• 1½ tsp salt

• 1 tsp black pepper

• 100 g dried prunes (pitted)

• 2 tbsp sunflower oil or olive oil

• Optional: 1 tsp Bukovo pepper (Macedonian crushed red pepper) for a spicy-smoky note

---

👨‍🍳 Instructions:

1. Prepare the Pork Belly
   Lay the pork belly flat on a cutting board, skin/fat side down. If necessary, trim any excess fat. Using a sharp knife, lightly score the surface of the meat in a crisscross pattern — this helps the seasoning penetrate deeper.

2. Season the Meat
   In a small bowl, combine the minced garlic, crushed caraway seeds, salt, pepper, and Bukovo if using. Rub this mixture generously over the pork belly, working it into the scored surface and edges.

3. Add the Filling
   Distribute the prunes evenly across the entire surface of the seasoned pork belly. Their natural sweetness will balance the bold spices and richness of the meat.

4. Roll the Pork Belly
   Starting from one end, tightly roll the pork belly into a firm log. Take your time — a tight roll makes for cleaner slices later.

5. Tie the Roll
   Use kitchen twine to tie the roll at 2–3 cm (1 inch) intervals. This will keep the shape stable during roasting.

6. Roast the Pork Belly
   Preheat your oven to 175°C (350°F). Place the roll seam side down in a roasting tray. Drizzle with oil. Cover with aluminum foil and roast for about 1 hour and 30 to 45 minutes, or until the meat is fully cooked and slightly browned.

7. Rest and Slice
   Remove from the oven and let it rest for 15 minutes. Carefully remove the twine. Slice the roll into thin, round pieces.

8. Serve

   • Serve warm, with mashed potatoes, roasted vegetables, or cabbage salad.

   • Or serve cold, sliced thin, as part of a meze plate — with bread, ajvar, pickles, and cheese. It’s excellent for holidays and gatherings.

---

🍽 Tips & Ideas:

• For extra aroma, place a bay leaf or sprig of rosemary in the roasting tray.

• This dish is ideal to make a day in advance. When chilled overnight, it slices beautifully.

• For sandwiches, serve it cold on fresh bread with mustard and pickled peppers.

Barbecue is an ideal occasion for socializing. Macedonians are known as meat lovers, especially as grilled meat lovers. There's no family that doesn't hold a grill at home. Macedonian barbecue is one of the best, this can confirm anyone who has ever come to Macedonia and tried kebapi, pleskavica, raznici on grill etc.
Here I present you top 11 foods prepared on grill in Macedonia. Every food is linked to a recipe. Enjoy!

1. KEBAPI

At first, I have to say that if you want to eat really good kebapi, you have to visit Macedonia and eat them in a good traditional restaurant. If you can't do that, then, here is a recipe.

2. BURGER WITH HEAVY CREAM (PLESKAVICA SO KAJMAK)

 

3. CHICKEN ROLLS (UVIJACI)

This is one of my favorite chicken dish, it looks good, it tastes good, it digests good and it melts good in your mouth. I like when meat is juicy and this is exactly a synonym for juicy. Chicken rolls are usually baked on a grill, but you can also bake them in an oven, like in this recipe. Rolls can be also prepared from pork.

4. HOMEMADE SAUSAGES (MY DAD'S RECIPE)

These sausages are one of the best, everyone that had the privilege to try them, experienced unrepeatable pleasure. My dad prepares them twice a year, once in spring and once in autumn when temperatures outside are mild. He picks the meat from a friend who is a butcher and he always gives him the best meat. The process of making sausages is not an easy one, but it's really worth it.

5. MARINATED PORK RIBS ON GRILL

Pork ribs, oh mine. Who can resist them...
If you want roasted ribs which bone separates alone from the meat after baking, and the meat is juicy and tasty, then, this is the recipe for you. In search for the best recipe for baked ribs and after trying out different recipes, I found this one, which fully satisfies the taste of my family.

6. BURGER WITH CHEESE

If you love homemade barbecue, here's a great recipe to prepare great gourmet burgers from meat that you will choose your own and prepare yourself. You'll get great, tasty, juicy burgers in combination with melted cheese. Also, ushtipci are very popular version of this dish, they come in smaller size and contain small pieces of cheese all over the meat.

7. RAZNJICI (MEAT AND VEGETABLES SKEWERS)

Ražnjići is a popular meat dish, usually prepared on a grill. They're basically consisted of pieces of meat on a skewer. The meat used is either pork or chicken. Combined with vegetables, ražnjići are even juicer and tastier.

8. PORK CHOPS ON GRILL (KREMENADLI)

This is my expertise (in eating of course) , I looove pork shops, especially when meat comes with some fat on, delicious! If meat contains lots of fat, then, you don't have to make this marinade, because that meat is already soft and juicy. Just leave pork chops in some oil with spices to overnight and then bake the next day. Never put meat on grill directly from the fridge! Leave it for 1 hour at room temperature, then bake.

9. GRILLED VEAL STEAKS (TELESHKI SHNICLI)

If you're bored of classic recipes for meat dishes, I suggest you to try this specialty. Combine it with baked potatoes and fresh salad. The marinade in this recipe can be also used for other kinds of meat.

10. GRILLED WHITE CHEESE

To prepare grilled cheese, you should select an older low-fat  sheep or goat cheese (it needs to be harder). Or you can use hard cheese. For those who don't eat dairy products, they can prepare tofu grilled cheese, pre-marinated in soy sauce.To prepare this great delicacy, all you need is a  high quality hard cheese and well cleaned barbecue.

11. GRILLED MUSHROOMS

This is also a very famous specialty in Macedonia, you can find it on the menu at almost every restaurant. You can serve grilled mushrooms as a supplement / addition to omelet, rice, meat dishes or eat them independently, for example with rakija or anisette (mastika).





 

One of the most common main dishes here, no one can resist juicy pork chops with mouth-melting potatoes. I prepared this dish with fresh pork chops and young potatoes. Before frying pork chops, put them in a bowl, add oil, salt and spices and leave for 1 hour.

Ingredients:

• 3 larger pork chops (for 3 people)
• 1,5 kg young potatoes 

Preparation:

1. Wash potatoes well. Don't peel them. Preheat oven at 250 C degrees. Put potatoes in a baking pan, add oil and salt and mix. Put to bake and mix occasionally while baking (2-3 times). Baking time is about 45 minutes, until golden brown.
2. While potatoes are baking, put a frying pan to warm up.
3. Put pork chops in the frying pan to fry at medium - low heat. Turn on both sides 2 times. They are ready when all the liquid from the pan is gone and when pork-chops got beautiful brown color. I bake them half time covered with a lid, and half time uncovered. That way they become even juicier.
4. Serve warm with salad.

Enjoy!

Rich, hearty, and full of flavor – this Macedonian Pork Goulash is a soul-warming dish made with tender pork, aromatic spices, and a delicious tomato-based sauce. Cooked slowly to perfection, it's a comfort food staple in many Balkan kitchens. Serve it with mashed potatoes, rice, or pasta for a filling and satisfying meal.

Ingredients:

• 700 g pork (cut into chunks)

• 1 onion (finely chopped)

• 2 carrots (1 chopped, 1 blended)

• 1 large tomato (blended)

• 3–4 tbsp vegetable oil

• 1 tbsp Vegeta (or all-purpose seasoning)

• Black pepper to taste

• 1 tbsp paprika

• 1 bay leaf

• Water as needed

---

Instructions:

1. Prepare the pork: Cut the pork into medium-sized cubes.

2. Sauté the base: In a deep pot, add chopped onion, chopped carrot, pork, and oil. Sauté everything together over medium heat until the meat browns and the onion softens.
   

3. Add the blended veggies: Blend one large tomato and one carrot until smooth. Add to the pot and stir for a couple of minutes.

4. Season: Add 1 tablespoon of Vegeta and a pinch of black pepper. Stir well.

5. Add paprika and bay leaf: Sprinkle in the paprika and drop in the bay leaf for extra flavor.

6. Add water: Pour in enough water to cover the meat completely.

7. Simmer: Lower the heat and let it simmer gently for about 1.5 hours, stirring occasionally. Add water if needed.

8. Serve: Once the sauce thickens and the meat is tender, it’s ready to be served. Perfect with mashed potatoes, rice, pasta, polenta, or fresh bread.

This is my expertise (in eating of course) , I looove pork shops, especially when meat comes with some fat on, delicious! If meat contains lots of fat, then, you don't have to make this marinade, because that meat is already soft and juicy. Just leave pork chops in some oil with spices to overnight and then bake the next day. Never put meat on grill directly from the fridge! Leave it for 1 hour at room temperature, then bake.


Ingredients:

• 6 pork chops
• 1/2 cup water
• 80 ml of soy sauce
• 60 ml of oil
• 2 cloves garlic, chopped
• 3 tablespoons bukovec (red pepper)
• salt

Preparation:
1. Mix soy sauce, water, oil, garlic and bukovec into a small bowl, add the pork chops in the marinade and leave to stand in refrigerator for 2 hours or more.  It's the best if meat overnights in marinade.
2. Remove meat from the marinade, add salt and bake on grill until pork chops get beautiful color.
Enjoy!

In Macedonia, as in many places, the choice of meat and vegetables for barbecue largely depends on personal preference. These are just a few examples of the best meat and vegetables for barbecue in Macedonia, but the possibilities are endless! Macedonian cuisine is rich and diverse, and there are countless delicious dishes waiting to be discovered on the grill. Whether you're a meat lover, a vegetarian, or somewhere in between, there's something for everyone to enjoy at a Macedonian barbecue. However, here's a selection of popular options for both:

 Kebapi These small, oblong-shaped minced meat kebabs are not just a staple of Macedonian cuisine but are beloved throughout the Balkans. Made from a mixture of finely minced beef and pork, Kebapi are seasoned with a blend of spices that can vary from region to region. Some common seasonings include paprika, garlic, onion, and parsley. This flavorful mixture is shaped into elongated meatballs and grilled to perfection, resulting in juicy and succulent morsels that are often enjoyed with a side of traditional flatbread (lepinja) and condiments like ajvar and kajmak.

Pleskavica, often dubbed the Balkan burger, is a hearty grilled patty that is a favorite at Macedonian barbecues. Similar to kebapi, pleskavica is made from a mixture of minced meats, typically beef and pork, although variations with lamb or veal are also popular. The meat mixture is seasoned generously with spices such as salt, pepper, paprika, and garlic, then shaped into large, flat patties and grilled over an open flame. Pleskavica is often served sandwiched between two pieces of lepinja bread, accompanied by a variety of toppings and sauces.

Ražnjići - Skewers of marinated meat, known as ražnjići, are a versatile and customizable option for Macedonian barbecues. These skewers can be made with various types of meat, including pork, beef, chicken, or lamb, depending on personal preference. The meat is typically cut into bite-sized pieces and marinated in a mixture of oil, vinegar, garlic, herbs, and spices before being threaded onto skewers and grilled to perfection. Ražnjići are often served alongside grilled vegetables and are a popular choice for celebratory occasions and festive gatherings.

Macedonian sausages, known as kolbasi, are a beloved barbecue staple that adds a burst of flavor to any grill. These sausages are typically made from a combination of finely minced pork and beef, although variations with lamb or veal are also common. The meat mixture is seasoned with garlic, paprika, salt, pepper, and other spices, then stuffed into natural casings and twisted into individual links. Kolbasi is grilled until golden brown and crispy on the outside, with a juicy and flavorful interior. It is often served alongside other grilled meats and is a favorite among meat lovers in Macedonia.

Pork-chops or kremenadli are also very common choice for grilling. It's the best to marinate meat before baking so to preserve its juiciness.

Vegetables

Peppers, with their vibrant colors and sweet flavor, are a popular choice for grilling in Macedonia. Red, yellow, and green peppers are often put whole to grill, previously just washed. After baking, the skin is peeled and salt, oil, vinegar are added, garlic and parsley can be added too.

Zucchini, with its mild flavor and tender texture, is well-suited for grilling and is a favorite vegetable at Macedonian barbecues. Zucchini is typically sliced into rounds or lengthwise strips, brushed with olive oil, and seasoned with salt, pepper, and herbs before being grilled until tender and slightly charred. Grilled zucchini pairs beautifully with grilled meats and adds a touch of freshness and lightness to the meal.

Eggplant, with its creamy texture and rich flavor, is a versatile vegetable that shines when grilled. In Macedonia, eggplant is often sliced into thick rounds or lengthwise strips, brushed with olive oil, and seasoned with salt, pepper, and garlic before being grilled until soft and caramelized. Grilled eggplant can be enjoyed on its own as a simple side dish or used as a topping for sandwiches, burgers, or salads.

Tasty, juicy, soft. Baked dish for the heart. Indispensable delicacy on every major celebration or for Sunday lunch with your family. These baked ribs will delight you and anyone who tries them. Many times when you cook pork meat, it turns out dry and hard right? That can't happen if you're preparing these pork ribs, just follow the instructions. It takes a little more time for baking and the preparing time is short.


Ingredients:

• 1 larger piece pork ribs
• little cooking oil
• a little salt, black pepper, Vegeta, red pepper
• 1-2 tablespoons mustard
• 1 glass beer (200-250 ml) 
• 1 glass water

Preparation:

1. Nicely rub meat with spices (salt, dried vegetables (vegeta), black pepper, mustard and paprika) to well penetrate the meat. Coat with cooking oil and allow to stand for at least 2 hours before baking. You can also leave overnight.
2. Place meat in a baking pan and pour with water.
3. Cover the pan with aluminum foil and place in oven to bake at a high temperature, about 230 C degrees for an hour. During this time the liquid in the pot will start to boil and then reduce the temperature to 150-160 C degrees and leave to bake for at least 3 hours.
4. Remove aluminum foil and let bake meat uncovered to get a little color. At the end, pour approximately 200 ml beer over meat and put back in the oven to quietly evaporated almost all beer. Be careful not to evaporate all liquid, and if dry, add more water and bring the liquid to boil. 
   

Enjoy!

One of my favorite winter dishes is this one, or as we call it - podvarok. I love it in combination with chicken or pork. I usually combine it with chicken legs because of my kids, but this time I made it with pork and the combination was wonderful. Preparation is easy, but it requires more time.
 Ingredients:

• 1 medium sized sauerkraut head
• 500 g of pork
• 150 g bacon
• 1 onion
• oil or lard for frying
• 1/2 cup of water
• spices: salt, black pepper, a little red pepper, bay leaf

Preparation:

1. First chop sauerkraut into small pieces together with the onion and fry for about 20 minutes. Use the pan in which you'll later bake. Stir occasionally and fry at medium heat.
2. Cut pork and bacon into smaller pieces, coat with a little oil and just a pinch of salt, add spices you usually use, then add chopped meat the sauerkraut and fry them together for about 15 minutes. Make sure there is enough oil in the pan.
3. Add black pepper and paprika, add half a cup of water and bay leaf, mix and put thus prepared pan to bake in oven for 1 hour or more at 200 C degrees with occasional stirring. 
4. In the end, the sauerkraut and the meat should be well baked and soft.
   

Macedonia is not a very popular tourist location. As such, many people don’t realize that this is one of the most amazing places to visit in the Balkan region. This is large because the country only got independence very recently from Yugoslavia in 1991, and it hasn’t been that open to international travelers. All that is changing now and as people become more familiar with this little European gem, one of the things that stands out the most is the food and the strong values surrounding food in this culture.

Macedonia is a very small country. The total population is slightly over 2 million people, which is much smaller than some of the largest cities in the world. The country has been through quite a lot in its history and the people of Macedonia have a very strong connection with one another. Food is always something that brings people together but in Macedonia, this is at a whole new level.

A couple of things make the culinary experience in this country extremely unique; its location is one of the most significant. Macedonia is neighbors with Greece, Bulgaria, and Albania, it was previously part of Yugoslavia, it is less than a thousand miles from both Turkey and Italy, and it's a very old part of the world. Unlike parts of Northern Europe that are brutally cold most of the year or parts of Southern Europe that are quite warm most of the year, Macedonia has the best of both worlds. This means that the local vegetation and livestock experience both summer and winter, and otherwise it has very pleasant weather. The food, therefore, is designed to meet the needs of all the different seasons and it uses ingredients that are found during certain times of the year.

The country has a mixed history. At times, things were extremely tough which is reflected in how some form of bread is made part of every meal. Some of the hearty meals that are designed to provide a lot of energy and calories in a single sitting also show that this is the fuel of a hardworking nation. Then there is also the influence of powerful rulers who enjoyed the finer things in life as is seen in the different delicacies such as the stuffed pies and carefully prepared finger food.

If you want to get a taste of this Balkan country, these are some things you will need in your pantry.

This is one of the most eaten stews in Macedonia, the green peas stew. Some like it lean, some add meat. The following recipe is a variation of the basic recipe since I added pork meat here and it's delicious!  The following recipe is enough for 2 adults and 2 children under 8. You can prepare double dosage if needed. You can use fresh or frozen beans. If you use canned beans, be aware that they don't need much cooking, and the meat does, so your beans might turn out overcooked. Let's see the recipe:
Ingredients:

• 300 g pork cut in pieces       
• 500 g frozen green peas
• 2 chopped carrots
• 150 ml tomato sauce
• 1/2 chopped onion
• parsley
• 1 flat tbs vegetable seasoning
  
• a little oil
  
• 1 flat tbs paprika

Preparation:

1.     Fry onion in a little oil, then add the chopped pork. Fry in the saucepan where you'll prepare the stew and until meat changes color.
2.     Add the peas and carrots and stir.
3.     Add 1 teaspoon paprika and 1 flat tbs vegetable seasoning. Add water to cover the peas and add a little more if you think the stew is too thick. Add the tomato sauce in the end.
4.     Leave to cook covered at a low temperature for about 1 hour.
5.     Add parsley (if desired) in the end and check if the peas are cooked well.
6.     If desired, you can add potato and pepper. If you add these vegetables, do that in the beginning when you add the peas in the pot.

Enjoy!

Pork ribs, oh mine. Who can resist them...
If you want roasted ribs which bone separates alone from the meat after baking, and the meat is juicy and tasty, then, this is the recipe for you. In search for the best recipe for baked ribs and after trying out different recipes, I found this one, which fully satisfies the taste of my family.


Ingredients:

•     600 g pork rib

   Marinade:

•     1 bunch parsley
•     2 tablespoons soy sauce
•     juice from 1 lemon
•     4 cloves garlic
•     1 tablespoon paprika
•     50 g mustard
•     50 g honey
•     100 ml olive oil
•     1 tablespoon black pepper
•     salt

Preparation:

1. Finely chop parsley on a cutting board. Add in a container in which you'll prepare the marinade. Add the lemon juice. Add all ingredients stated above in the container.  
2. Take ribs and coat them with the marinade and leave them soaked for an hour. 
3. Grease grill with oil and arrange the pork ribs. Coat ribs with marinade while baking. Turn over and repeat the same procedure.  Baking time depends on the grill and the size of the ribs.
   
4. Pour yourself good Macedonian red wine and enjoy the taste.
   

Enjoy!

A little different way to prepare pork. A beautiful dish and a great idea for lunch. This dish serves 4 people.

Ingredients:

• 700 g pork
• 1 tbs Vegeta
• 60 g sharp flour
• 3 tbs oil
• 1 tbs red sweet paprika
• 3 boiled eggs
• 4 small pickles
• 1 cup water
• half cup white wine
• 100 ml tomato paste
• a punch of curcuma
• bay leaf

Preparation:

1. Beat pork using a meat hammer. Cut in pieces, rub with Vegeta then dip each piece in flour.
2. Fry meat on some oil on both sides. When done, move it aside and put paprika in the same pan and add water, wine, tomato paste and curcuma.
3. After water and paprika boil, add chopped eggs and pickles.
4. Return meat in the pan and all together boil for several minutes.
5. With this dish you can also serve potato or potato croquettes or mashed potatoes.

This is a quick recipe for delicious main dish, it's not traditional, but it's part of my kitchen for many many years.

Ingredients:

• 300 g pork strips
• 2 tablespoons veg. oil
• ½ cup onion, diced
• 2 garlic cloves, crushed
• ½ cup bean sprouts
• ½ cup snow peas
• ½ cup mushrooms, sliced
• ¼ bamboo shoots, sliced
• ½ cup celery, sliced diagonally
• ½ cup carrot, sliced diagonally
• 20 ml light soy sauce
• 1 chicken stock cube, crumbled
• 1 cup cooked brown rice

 Preparation:

1. Heat half the oil in a wok or panl, add pork and cook until it changes color. Remove from pan. 
2. Add the rest of the oil to the pan, add onion and garlic and stir-fry for 2 mins. 
3. Add celery and carrot and stir- fry 4 mins. 
4. Add remaining ingredients and stir-fry for 5 mins. 
5. Return pork to wok, stir to combine and warm through. Serve with cooked rice.

Podvarok is a traditional Macedonian food, often served with pork ribs or smoked pork meat. Podvarok is made with sauerkraut, but when you can not find it, use regular cabbage.This dish is perfect for this time of the year, especially because this is the time then sauerkraut is made in Macedonia. Every household buys at least 10 kg of cabbage and either makes sauerkraut or fills plastic barrels with whole cabbages. It’s part of making zimnica (relish) in Macedonia and on the Balkan.

You can also prepare this dish with chicken meat.



Ingredients:

• sauerkraut (about 1.5 kg)
• 800 g - 1 kg pork ribs
• 2 onions
• 2 cloves garlic
• 1 carrot
• 1 teaspoon spices
• 100g smoked bacon
• 1 tablespoon red pepper
• 5-6 pepper grains
• 2-3 bay leaves
• oil

Preparation:

1. Strew pork ribs-with spices, rub nicely and fry shortly on all sides in a pan with oil. Remove from pan and put aside.
2. Fry on the same oil the finely chopped onion, carrot, garlic and smoked bacon previously cut into thin slices. Add bay leaves and pepper. Cut cabbage into thin slices and add to the pan. Fry 10-15 minutes or until cabbage starts to soften.
3. Oil earthenware or ovenproof dish and add cabbage mixture first, then slices of meat (ribs) and pour about ½ liter of water. Cover (with lid or foil) and leave to bake for 1 hour at 200⁰C. If necessary add a little water while baking.
4. Remove lid or foil and leave to bake for 10-15 minutes more until excess liquid evaporates and cabbage and meat get baked crust. Before serving, remove bay leaves.

Enjoy!

 This dish was a real challenge for me, since I was preparing it for the first time. Usually, it's served in restaurants as a specialty and not all restaurants serve it, probably because the preparation time is long, about 3 hours (oh well, 2 hours are for baking). My husband loves this dish and he orders this many times when we go out for lunch. I can't say that it's a food that looks very good, not photogenic I would say...but the taste...those long hours of slow baking in its own juices, make the meat so soft and tender, you'll love it! I combined it with vegetables and roasted everything together. Check the step-by-step preparation process below. This dish serves 2 adults.

Ingredients:

• 2 pork knuckles (1.5 kg or about 53 oz)

• 100 g of flour (3-4 tbs for dipping the pork_

• 150 g strips of smoked bacon (5 oz)

• parsley

• 4 larger carrots

• 2 cloves garlic

• 2-3 tablespoons tomato puree

• 1 piece of celery root 

• 2 larger heads of onions

• half a cup of white wine 

• 1 liter water (4 cups)

• oil

• vegetable seasoning and ground black pepper

• sliced fresh mushrooms (optional)

Preparation:

1. Add vegetable seasoning and black pepper to the pork knees. 
   
   
   
2. Roll them in flour and fry in heated oil in a sauce pan on the stove. 
   
3. When they turn brown on all sides, take them out of the pan and place them on a plate.
   
4. Finely chop the onion heads and fry on the remaining fat in the pan on the stove. 
   
5. Cut celery root and carrot into cubes, add to the pan with softened onion. 
   
6. Cut strips of bacon into pieces, and finely chop the garlic cloves and add them to the pan. If you add mushrooms, add them in the end to shortly fry.
7. When the ingredients are fried, add the tomato puree and wine. Pour 1 liter of water, salt or 1 tbs vegetable seasoning and pepper. 
   
8. When the contents of the pan boil, transfer to a ceramic dish or other dish with lid (I used a 2 pieces set of baking tray). Arrange the fried knuckles over. Coarsely chop the parsley and add it to the dish. 
   
9. Cover and place in the oven. Bake for 2 hours at 200 C (390 F) degrees.
10. After 2 hours. remove the tray from the oven, remove the lid.
    

    

    
    
11. Serve one gourmet knuckle and add the sauce aside. Decorate with celery leaves.