Gypsy Roast

A flavorful Romani meat dish made with pork chops or neck, lightly seasoned and pan-roasted with onions. Traditionally served with sautéed potatoes, though today it is often paired with vegetable rice for a lighter, modern version.

Skill level

Portion

4

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Meal

Ingredients

  • For the roast:
  • 4 boneless pork chops or 4 boneless pork neck slices
  • 1 onion
  • 1–2 cloves garlic
  • 1 tablespoon plain flour
  • 1 tablespoon vegetable oil
  • Salt, to taste
  • Black pepper, to taste

Traditional side dish:

  • Sautéed potatoes (pražen krompir)

Modern side dish – Vegetable rice:

  • 250 g rice
  • 1 onion
  • 1 zucchini
  • 1 fresh bell pepper
  • 1 tomato
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 5–7 dl salted water (for cooking rice and stewing vegetables)
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon grated Parmesan cheese

Procedure

45 min

Roast:

  1. Lightly season the pork with salt and pepper, then rub with crushed garlic.
  2. Slice the onion into thin strips.
  3. Heat oil in a large pan, add the pork and onions, and sear on both sides until golden brown.
  4. Sprinkle with flour, stir briefly, and let the meat finish cooking in its own juices.
  5. Serve hot with your choice of side dish.

Vegetable rice (optional side):

  1. Cook rice in salted water until tender. Drain if necessary.
  2. In a pan, heat oil and sauté chopped onion until golden.
  3. Add diced zucchini, bell pepper, and tomato. Season with salt and pepper. Add a splash of water if needed and simmer until the vegetables soften.
  4. Mix in the cooked rice, stir in butter, and sprinkle with Parmesan cheese before serving.