Moravian sparrow


  • lean pork in palm-sized pieces
  • 1 clove garlic, 1 tsp ground cumin and 1 tsp salt for each 2 pieces
  • a small glass of cold water

This recipe originally comes from my Czech cookbook, De Tsjechische Keuken by Ludmila Fraňkova, long out of print.

We usually have it with cabbage, beetroot or cauliflower. I tend to cut the meat up small, but the pieces (one per person) can just as well be left whole.


Squeeze the garlic through a press or mince it very finely and mix with salt and cumin. Rub the meat with the mixture on all sides.

Put the pieces of meat in a metal baking tray that they just fit in, one layer thick. Use a non-stick tray or grease a normal one with very little oil or pork fat.

Heat the oven to 200 degrees Celsius. Put in the meat and leave it on high for 10 minutes. Pour the water over the meat and reduce the heat to 180 degrees. Cook for about 10 minutes more, then turn the pieces of meat upside-down and cook another 10 minutes or until it seems done.

Serve whole or cut into slices.