Smoked and fresh pork steak

I have made this roast several times using various cuts of pork, some smoked and others fresh, just as I had on hand after butchering the pig. It's the kind of dish that fills the table, especially during holidays, but doesn't require much effort. Basically, you cut the meat, place it in a tray, leave it in the oven, and attend to other tasks. It's perfect when you have many guests and don't want to spend all day in the kitchen.

Quick Info

Total time: about 2 hours and 15 minutes
Preparation time: 15 minutes (cutting and arranging)
Baking time: 2 hours in the oven at a low heat
Servings: variable, depending on how many pieces you use (approximately 4-10 servings)
Difficulty: easy
Recipe type: mixed pork roast (smoked and fresh meat), suitable for festive meals (New Year's Eve, Christmas)

Ingredients

- Smoked pork ribs, cut into portions (quantity as needed)
- Smoked pork tenderloin (as much as you have or want to add)
- Smoked pork sausages (cut into portions)
- Fresh pork neck, cut into thick slices
- Fresh pork leg, cut into suitable pieces
- 2 cups of water (about 500 ml)
- No spices are used in this version, just the meat with its natural flavor

Preparation Method

1. Cut all the pieces of meat and sausages into suitable serving portions. It's best to portion the ribs beforehand to make them easier to remove from the tray after baking.
2. In a large baking tray, arrange the meat alternating: one smoked piece, one fresh. Place the ribs among them, and on top or between layers, add the smoked sausages.
3. Pour the 2 cups of water into the tray, distributing it evenly.
4. Cover the tray with aluminum foil if you want to control evaporation, but in the traditional version, it can be left uncovered, especially if you don't want much sauce.
5. Place the tray in the oven at low heat (about 160-170°C) for 2 hours. There's no need to stir or turn the pieces.
6. In the end, the meat should be browned but remain juicy. If you've covered it with foil, uncover it in the last 15-20 minutes for more color, if desired.
7. Remove the roast when it's done and serve immediately, with a side dish or pickles.

Why I Make This Recipe Often

I find it practical when I have leftover smoked or fresh pork. It doesn't require much attention in the oven, and the combination of smoky and fresh flavors adds a nice touch compared to a regular roast. It's suitable when you have many people at the table, without added stress.

Tips and Variations

Tips

- If you have homemade smoked pork, even better – the flavor is much better than store-bought.
- Choose pieces with a little fat to prevent drying out during baking. The neck and ribs help with juiciness.
- Check the water halfway through the baking time. If it's evaporated almost completely, add a little more, but don't overdo it – you want it baked, not boiled.

Substitutions

- If you don't have ribs or smoked tenderloin, you can use another smoked part, such as belly or even ham.
- The fresh meat can be just neck, leg, or a combination, depending on what you have.
- The sausages can be omitted if you don't have them, but they enhance the flavor.

Variations

- You can also add some smoked bacon or pieces of lard if you prefer a richer dish.
- If you like your meat well browned, remove the foil in the last half hour.
- You can add a little white wine instead of some of the water for flavor, but the basic recipe doesn't require it.

Serving Ideas

- It pairs well with mashed potatoes, boiled potatoes, baked potatoes, or polenta.
- It's a must to serve with pickles: cucumbers, green tomatoes, or pickled cabbage.
- You can serve the roast on large platters, allowing everyone to choose what they want.

Frequently Asked Questions

Can I use another type of smoked meat?
Yes, smoked pork belly or even ham works, as long as it's pork and has a strong flavor.

Do I need to season with salt or pepper?
It's not necessary; the smoked meat already has enough flavor. You can add pepper at the end if you want, but in the classic version, nothing is added.

If I don't have ribs, what can I use instead?
You can use any other piece of smoked pork or additional fresh meat. Ribs help with appearance and flavor, but they are not mandatory.

How do I know when the roast is done?
The meat should be tender, easily pulling apart, and browned on the surface. Don’t leave it too long to avoid drying out.

Nutritional Values (Estimation)

For a medium serving (approximately 200 g of roast), the estimate for the combination of smoked and fresh meat:
Calories: 350-450 kcal
Protein: 28-32 g
Fat: 28-35 g
Carbohydrates: under 1 g

Values vary greatly depending on how much fat the meat has, whether you use more smoked or more fresh, and if you add a side dish.

Storage and Reheating

The roast can be stored in the refrigerator for 2-3 days, covered. When reheating, it's good to add a tablespoon of water or sauce to prevent it from drying out. I do not recommend freezing, as the texture suffers, especially for smoked meat. If there are leftovers, it's also good cold, thinly sliced, in a sandwich or with pickles.

 Ingredients: smoked pork belly smoked pork tenderloin smoked pork sausages fresh pork neck fresh pork leg the quantities are variable, depending on how many people are seated at the table

 Tags:  steak pork steak