Ćulbastija

Ćulbastija is an old Serbian method of cooking pork — marinated overnight, then slowly braised in its own juices until it forms a deeply caramelised, sticky glaze. The name derives from the Turkish kül bastı ("pressed into ash"), echoing the Ottoman-era technique of cooking meat in embers. Today it is considered a quintessential Sunday lunch dish across Serbia.

Serves: 4

Ingredients

• 1 kg (2.2 lb) pork neck or shoulder steaks, about 2 cm (0.75 in) thick
• 1 large onion, thinly sliced into rings
• 4 garlic cloves, thinly sliced
• 1 tsp (5g) sweet paprika
• 0.5 tsp (2g) hot paprika
• 1 tsp (5g) dried marjoram
• 1 tsp (5g) salt
• 0.5 tsp (2g) black pepper
• 3 tbsp (45ml) sunflower oil
• 100ml (0.4 cups) dry white wine or water
• Fresh parsley, to garnish

Instructions

1. Place the pork steaks in a wide dish. Scatter the onion rings and garlic over and between the meat. Combine both paprikas, marjoram, salt, pepper, and oil; rub this mixture all over the pork and onion. Cover and refrigerate for at least 4 hours, ideally overnight.
2. Preheat oven to 160°C (325°F). Transfer the pork and all the marinade, onions, and garlic to a heavy baking dish or Dutch oven with a lid.
3. Pour in the wine. Cover tightly with a lid or foil.
4. Braise in the oven for 1.5 hours. Remove the lid and cook for a further 25-30 minutes, basting with the pan juices every 10 minutes, until the pork is caramelised and tender.
5. Rest for 10 minutes. Serve with the braised onions spooned over the top, roast potatoes or kaša (buckwheat porridge), and pickled vegetables.

Cook's Notes: Pork neck is the traditional cut — its fat marbling keeps the meat moist during the long braise. The uncovered final stage is crucial for developing the sticky, dark glaze. Leftovers sliced thinly make a superb packed lunch.