Meat under pie or Peka

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   You can take any kind of meat, I have a piece of pork neck with a bone and a pork knuckle. You can cook chicken, pork, and beef at once. I marinated in advance, but this is not at all necessary. I made a couple of deep cuts in the neck, into which I put thyme and garlic, salt and pepper, wrapped in film and put it in the refrigerator overnight.

2. STEP 2

   

   Prepare potatoes, vegetables and herbs, you can use any. I have: paprika, tomatoes, onions, zucchini, carrots (not pictured) and eggplant. From the herbs I took parsley, marjoram and thyme. The recipe calls for more rosemary, but we don’t like it.

3. STEP 3

   

   Cut the eggplant, sprinkle with salt and leave for a while, then drain the resulting liquid and add to the rest of the vegetables.

4. STEP 4

   

   Chop the vegetables coarsely, leave the small potatoes whole, add salt and pepper, add olive oil and mix well.

5. STEP 5

   

   Place potatoes on the bottom of the pan.

6. STEP 6

   

   Place vegetables and some of the herbs on the potatoes.

7. STEP 7

   

   And the meat and the rest of the grass go to the very top. Close the lid and place in the pre-lit oven over hot coals.

8. STEP 8

   

   There should be enough coals, since some of them must be placed on the lid.

9. STEP 9

   

   We closed the oven, but I think this is not necessary, since I saw on the Internet how this dish was cooked in a fire. After an hour, sweep the lid well, lift it, pour in dry white wine, close it again, sprinkle with coals and cook until done . Be sure to keep an eye on the coals to ensure it's hot enough.

10. STEP 10

    

    The cooking time depends on the variety and type of meat. It took me 3 hours, although it could have been 2.5. The chicken will be ready in about 1.5 hours.