#moravsky

Moravian Sparrow (Moravsky vrabec)

The literal translation of this dish is Moravian sparrow but the "sparrow" in this Czech dish is actually pork.  A little confusing but hey, that's how tradition works.  To finish this dish I separated the meat out and puréed the remaining ingredients in order to make the sauce but this is not necessary, it just makes it look better.

450g pork belly, roughly cubed

1 onion, finely chopped

lard

1 tsp cumin seeds

1/2 tsp salt

3 cloves garlic

Place the pork, salt, cumin seeds and garlic into a non metallic container and marinate overnight

Fry the onion in the lard until it yellows and then add the park and the marinade.  Fry till the pork is sealed on the outside and add a splash of water.  Place into an oven proof dish and place in an oven at 150 C for 1 hour, covered.  Then turn the oven up to 180 C, uncover the meat and cook for another hour.  At this point it will be ready to eat but the longer you leave it the more tender the meat will be.