{"id":4774,"date":"2026-07-28T16:28:42","date_gmt":"2026-07-28T16:28:42","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-odojak-na-raznju\/"},"modified":"2026-07-28T16:28:42","modified_gmt":"2026-07-28T16:28:42","slug":"hrvatski-odojak-na-raznju","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-odojak-na-raznju\/","title":{"rendered":"Hrvatski odojak na 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.tsh-masthead,#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-close,#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig{width:100%;margin:0;color:#000;font-size:10.5pt}#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-quick-nav,#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-hero{display:none!important}#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-card,#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-masthead,#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-title-wrap,#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-card-head,#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-close{background:#fff!important;color:#000!important}#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-title-accent,#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-close-kicker,#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-close-quote,#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig .tsh-close-copy{color:#000!important}#recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\" aria-describedby=\"recipe-summary-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Postojana \u017eeravica \u00b7 Sporo okretanje<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><span class=\"tsh-title-main\"><b>Hrvatski odojak na ra\u017enju<\/b><\/span><span class=\"tsh-title-accent\"> sa hrskavom ko\u017eicom, so\u010dnim mesom i pe\u010denim krompirom<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Odojak na ra\u017enju pe\u010de se nad postojanom bo\u010dnom \u017eeravicom dok ko\u017eica ne postane ravnomerno hrskava, a ple\u0107ke i butovi potpuno mekani. Krompir se pe\u010de odvojeno u masno\u0107i i sokovima, pa ostaje zlatan bez omek\u0161avanja ko\u017ee.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Glavno jelo<\/li><li>Hrvatska kuhinja<\/li><li>Pe\u010denje na ra\u017enju<\/li><li>Zahtevno<\/li><\/ul><\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Traditional-Croatian-Spit-Roasted-Suckling-Pig-3.webp\" alt=\"\u0160iroki kadar pe\u010denog odojka sa ise\u010denim komadima, hrskavom ko\u017eicom, pe\u010denim krompirom, hlebom i vilju\u0161kom na metalnom poslu\u017eavniku\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Ko\u017eica je ravnomerno tamnozlatna i krta, dok se meso ispod nje odvaja u so\u010dna vlakna.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Vreme, koli\u010dina i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>20 porcija<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>1 sat<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>5 sati<\/dd><\/div><div class=\"tsh-fact\"><dt>Odmor mesa<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>6 sati 30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 720 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Kontrolne ta\u010dke<\/a><a href=\"#prakticno-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\" aria-labelledby=\"pregled-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Kontekst, ukus i tehnika<\/p><h3 id=\"pregled-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">\u0160ta odre\u0111uje dobar rezultat<\/h3><p class=\"tsh-head-copy\">Uvod obja\u0161njava izbor sastojaka, redosled rada i klju\u010dne promene teksture koje vode do pouzdanog rezultata.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Pe\u010denje odojka na ra\u017enju tra\u017ei planiranje vatre pre nego \u0161to meso pri\u0111e toploti. Dobra \u017eeravica dobija se od tvrdog, suvog drveta koje sagoreva \u010disto i dugo. Vatra se dr\u017ei sa strane, ne direktno ispod \u017eivotinje, kako kapljanje masno\u0107e ne bi stvaralo plamen, gare\u017e i gorak dim. Vi\u0161e \u017eara raspore\u0111uje se kod butova i ple\u0107ki, a manje uz tanje trbu\u0161ne delove koji se br\u017ee zagrevaju.<\/p><p>Ra\u017eanj prolazi ravno du\u017e ki\u010dme, a \u017eivotinja se \u010dvrsto vezuje u vi\u0161e ta\u010daka. Ako je te\u017eina neuravnote\u017eena, motor se optere\u0107uje i meso se okre\u0107e u trzajima, pa jedna strana gori dok druga ostaje bleda. Sporo, neprekidno okretanje raspore\u0111uje sokove i izla\u017ee svaku povr\u0161inu istoj koli\u010dini toplote. U prvoj polovini pe\u010denja odojak je dalje od \u017eara; kasnije se pribli\u017eava kada je unutra\u0161njost ve\u0107 zagrejana.<\/p><p>Krompir se pe\u010de u posebnom plehu uz \u017ear ili u rerni. Stavljanje velikog pleha direktno ispod odojka mo\u017ee da blokira toplotu i stvara paru koja omek\u0161ava ko\u017eu. Posle pe\u010denja meso odmara najmanje 30 minuta, labavo za\u0161ti\u0107eno od vetra. Se\u010denje odmah po skidanju sa ra\u017enja osloba\u0111a mnogo soka i lomi ko\u017eicu; odmor stabilizuje meso i olak\u0161ava podelu na uredne porcije.<\/p><p>Ko\u017ea postaje hrskava samo ako povr\u0161ina ostane suva. Odojak se posle soljenja ostavlja otkriven na hladnom, zatim se pre pe\u010denja temeljno bri\u0161e. \u010cesto premazivanje vodenim marinadama produ\u017eava isparavanje i daje gumenu koru, pa se masno\u0107a ili vrlo tanak premaz koriste samo kada povr\u0161ina po\u010dne da se su\u0161i neravnomerno. Temperatura se meri u najdebljem delu buta i ple\u0107ke, bez dodirivanja kosti. Posle skidanja sa ra\u017enja obavezan je odmor: sokovi se raspore\u0111uju, ko\u017ea ostaje napeta, a veliki komadi mogu da se seku bez gubitka ve\u0107ine te\u010dnosti.<\/p><\/div><div class=\"tsh-prose\"><p>Odojak treba da bude potpuno odmrznut, dobro o\u010di\u0161\u0107en i hladan pre montiranja. Unutra\u0161njost se soli umerenije, dok se ko\u017ea prosu\u0161i i utrljava solju neposredno pre pe\u010denja. Povr\u0161inska vlaga je neprijatelj hrskavosti. Zbog toga se ko\u017ea bri\u0161e, a tokom pe\u010denja ne poliva vodom, pivom ili masnom marinadom. Te\u010dnost na povr\u0161ini hladi ko\u017eu i produ\u017eava vreme potrebno da se mehuri\u0107i i kolagen pretvore u krckavu koru.<\/p><p>Gotovost se ne procenjuje samo po boji ko\u017ee. Najdeblji deo ple\u0107ke i buta proverava se termometrom bez dodirivanja kosti. Za bezbednost je dovoljno da celo svinjsko pe\u010denje dostigne najmanje 63 \u00b0C uz odmor, ali odojak na ra\u017enju obi\u010dno se vodi znatno vi\u0161e, pribli\u017eno 82\u201388 \u00b0C u ple\u0107ki, jer tada vezivno tkivo omek\u0161ava i meso se lako odvaja. Cilj nije suva vlaknasta sredina, ve\u0107 mekano meso ispod \u010dvrste ko\u017ee.<\/p><p>Kod odojka na ra\u017enju geometrija je jednako va\u017ena kao za\u010dinjavanje. Trup mora biti centriran i \u010dvrsto vezan uz ra\u017eanj, bez slobodnih nogu ili delova koji pri okretanju menjaju ravnote\u017eu. Neujedna\u010dena te\u017eina optere\u0107uje motor i pribli\u017eava jednu stranu vatri, pa ko\u017ea na tom mestu izgori pre nego \u0161to se najdeblji mi\u0161i\u0107i zagreju. Izvor toplote stoji bo\u010dno, ne direktno ispod mesa; masno\u0107a tada ne pada na \u017ear u velikim koli\u010dinama i ne stvara plamen koji \u010da\u0111i ko\u017eu. Stabilna udaljenost od vatre daje spor, ravnomeran porast unutra\u0161nje temperature.<\/p><div class=\"tsh-callout\" role=\"note\">Ko\u017ea se ne premazuje hladnom te\u010dno\u0161\u0107u tokom pe\u010denja. Za dodatnu hrskavost pred kraj se samo poja\u010da radijaciona toplota i nastavi ravnomerno okretanje uz stalni nadzor.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Bo\u010dna \u017eeravica<\/h4><\/div><p>Plamen i dim ostaju dalje od kapanja masno\u0107e, a toplota dolazi ravnomerno.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>\u010cvrsto balansiran ra\u017eanj<\/h4><\/div><p>\u017divotinja se ne pomera niti udara pri svakom okretu.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Suva ko\u017ea<\/h4><\/div><p>Povr\u0161ina se bri\u0161e i soli, bez polivanja vodom ili pivom.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">04<\/span><h4>Temperatura u ple\u0107ki<\/h4><\/div><p>Meko\u0107a se potvr\u0111uje sondom, ne samo bojom ko\u017ee.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\" aria-labelledby=\"sastojci-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"sastojci-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Sastojci za 20 porcija<\/h3><p class=\"tsh-head-copy\">Koli\u010dine su uskla\u0111ene sa navedenim prinosom, a napomene opisuju pripremno stanje koje uti\u010de na teksturu i bezbednost.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-1-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Za odojka<\/h4><ul><li><span class=\"tsh-amount\">1<\/span><span>o\u010di\u0161\u0107en odojak od 10\u201312 kg<small>Potpuno odmrznut i \u010duvan na 0\u20134 \u00b0C.<\/small><\/span><\/li><li><span class=\"tsh-amount\">180 g<\/span><span>krupne morske soli<small>Deo ide u unutra\u0161njost, deo na ko\u017eu.<\/small><\/span><\/li><li><span class=\"tsh-amount\">25 g<\/span><span>sve\u017ee mlevenog crnog bibera<small>Samo za unutra\u0161njost.<\/small><\/span><\/li><li><span class=\"tsh-amount\">2 glavice<\/span><span>belog luka, prepolovljene<small>Za unutra\u0161nju aromu; ne trljati ko\u017eu.<\/small><\/span><\/li><li><span class=\"tsh-amount\">6 gran\u010dica<\/span><span>ruzmarina<small>Opciono, u trbu\u0161noj \u0161upljini.<\/small><\/span><\/li><li><span class=\"tsh-amount\">60 ml<\/span><span>neutralnog ulja<small>Samo za metalne delove ra\u017enja i po potrebi unutra\u0161njost, ne za ko\u017eu.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-2-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><h4 id=\"sastojci-grupa-2-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Za pe\u010deni krompir<\/h4><ul><li><span class=\"tsh-amount\">2,5 kg<\/span><span>sitnijeg krompira<small>Opranog, ve\u0107eg prepolovljenog.<\/small><\/span><\/li><li><span class=\"tsh-amount\">60 ml<\/span><span>svinjske masti ili ulja<\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>fine soli<\/span><\/li><li><span class=\"tsh-amount\">2 ka\u0161i\u010dice<\/span><span>krupno mlevenog crnog bibera<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Osnovni recept ne sadr\u017ei uobi\u010dajene glavne alergene. Ako se odojak kupuje ve\u0107 za\u010dinjen ili salamuren, potrebno je proveriti deklaraciju zbog mogu\u0107ih dodataka i unakrsne kontaminacije.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Potreban je nosivi ra\u017eanj sa motorom odgovaraju\u0107e snage, stabilna konstrukcija, tvrdo suvo drvo, duga\u010dke hvataljke, za\u0161titne rukavice, sonda-termometar, veliki no\u017e i odvojeni pleh ili rerna za krompir.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\" aria-labelledby=\"priprema-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Izvr\u0161iv redosled rada<\/p><h3 id=\"priprema-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Priprema korak po korak<\/h3><p class=\"tsh-head-copy\">Faze prate stvarne promene posude, temperature, komponente ili perioda odmora, bez ve\u0161ta\u010dkog deljenja postupka.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"faza-1-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Priprema odojka i vatre<\/h4><span class=\"tsh-stage-time\">oko 1 sat<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Prosusiti i za\u010diniti meso<\/h4><p>Odojka dobro obrisati spolja i iznutra. Unutra\u0161njost utrljati sa oko 70 g soli i biberom, dodati beli luk i ruzmarin. Ko\u017eu ostaviti suvom.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Montirati i balansirati ra\u017eanj<\/h4><p>Ra\u017eanj provu\u0107i ravno du\u017e tela, pri\u010dvrstiti vilju\u0161kama i vezati noge i trup prehrambenom \u017eicom. Ru\u010dno okrenuti nekoliko krugova i ispraviti svako njihanje pre uklju\u010divanja motora.<\/p><span class=\"tsh-cue\">Te\u017eina se okre\u0107e bez trzaja i bez klizanja po osovini.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Formirati bo\u010dnu \u017eeravicu<\/h4><p>Nalo\u017eiti tvrdo drvo dovoljno rano da se dobije \u0161irok sloj \u017eara. Ve\u0107u koli\u010dinu rasporediti kod ple\u0107ki i butova, a centar ispod trbuha ostaviti slabiji. Ne koristiti lakirano drvo ili hemijske potpaljiva\u010de.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"faza-2-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Sporo pe\u010denje i hrskava ko\u017ea<\/h4><span class=\"tsh-stage-time\">oko 5 sati<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Zapo\u010deti na ve\u0107oj udaljenosti<\/h4><p>Postaviti odojka 50\u201360 cm od glavne zone \u017eara i uklju\u010diti sporo neprekidno okretanje. Prvih 90 minuta odr\u017eavati umerenu toplotu i dopunjavati \u017ear sa strane.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Posoliti povr\u0161inu<\/h4><p>Kada ko\u017ea postane suva i zategnuta, ravnomerno naneti preostalu so. Ne polivati te\u010dno\u0161\u0107u. Nastaviti okretanje i povremeno pomerati \u017ear prema hladnijim delovima.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Pe\u0107i do meko\u0107e<\/h4><p>Posle oko 3 sata postepeno pribli\u017eiti odojka toploti. Od \u010detvrtog sata proveravati ple\u0107ku i but sondom. Ciljati 82\u201388 \u00b0C za meko meso, uz najmanje 63 \u00b0C kao bezbednosni minimum za ceo komad.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Zavr\u0161iti ko\u017eicu<\/h4><p>Poslednjih 20\u201330 minuta poja\u010dati radijacionu toplotu bez plamena. Nastaviti stalno okretanje i pratiti boju; ko\u017ea treba da bude mahagonijasta, suva i da zvoni pod laganim kuckanjem.<\/p><span class=\"tsh-cue\">Ko\u017eica je krta, a masno\u0107a ispod nje gotovo potpuno istopljena.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-3-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"faza-3-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Krompir, odmor i se\u010denje<\/h4><span class=\"tsh-stage-time\">oko 1 sat<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Ispe\u0107i krompir odvojeno<\/h4><p>Krompir pome\u0161ati sa ma\u0161\u0107u, solju i biberom. Pe\u0107i u rerni na 210 \u00b0C 45\u201355 minuta ili u pokrivenom plehu uz \u017ear, zatim otkriti za zavr\u0161no rumenjenje.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Odmoriti pe\u010denje<\/h4><p>Odojka skinuti sa ra\u017enja na \u010distu veliku dasku i ostaviti 30 minuta, labavo za\u0161ti\u0107enog. Ne zatvarati ga folijom, jer para omek\u0161ava ko\u017eu.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">10<\/span><div><h4>Ise\u0107i na porcije<\/h4><p>Prvo odvojiti hrskavu ko\u017eu u ve\u0107im plo\u010dama, zatim ise\u0107i ple\u0107ke, butove, rebra i trbu\u0161ni deo. Svaka porcija treba da dobije i meso i manji komad ko\u017ee, uz pe\u010deni krompir.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\" aria-labelledby=\"kontrola-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljive i vidljive potvrde<\/p><h3 id=\"kontrola-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Kontrolne ta\u010dke i korekcije<\/h3><p class=\"tsh-head-copy\">Vreme je samo orijentir; temperatura, izgled, tekstura i na\u010din kretanja te\u010dnosti daju pouzdaniju potvrdu.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Udaljenost od \u017eara<\/p><strong>50\u201360 cm na po\u010detku<\/strong><p>Kasnije se postepeno smanjuje prema ja\u010dini toplote.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Ukupno pe\u010denje<\/p><strong>oko 5 h<\/strong><p>Te\u017eina odojka i vreme odre\u0111uju samo okvir; sonda daje potvrdu.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Ple\u0107ka i but<\/p><strong>82\u201388 \u00b0C za meko\u0107u<\/strong><p>Bezbednosni minimum za celo svinjsko pe\u010denje je 63 \u00b0C uz odmor.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Odmor<\/p><strong>30 min<\/strong><p>Meso se stabilizuje, a ko\u017ea ostaje nepokrivena i hrskava.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i prakti\u010dne korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Najverovatniji uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Ko\u017ea je gumena<\/td><td data-label=\"Najverovatniji uzrok\">Povr\u0161ina je polivana, toplota je preniska ili je pe\u010denje pokriveno tokom odmora.<\/td><td data-label=\"Korekcija\">Dr\u017eati ko\u017eu suvom, zavr\u0161iti ja\u010dom radijacionom toplotom i ne zatvarati folijom.<\/td><\/tr><tr><td data-label=\"Problem\">Jedna strana tamni<\/td><td data-label=\"Najverovatniji uzrok\">Ra\u017eanj nije balansiran ili je \u017ear neujedna\u010den.<\/td><td data-label=\"Korekcija\">Zaustaviti, bezbedno ispraviti balans i prerasporediti \u017ear pre nastavka.<\/td><\/tr><tr><td data-label=\"Problem\">Meso je tvrdo uz ple\u0107ku<\/td><td data-label=\"Najverovatniji uzrok\">Unutra\u0161nja temperatura nije dovoljno visoka za razgradnju vezivnog tkiva.<\/td><td data-label=\"Korekcija\">Nastaviti sporije pe\u010denje do 82\u201388 \u00b0C u najdebljem delu.<\/td><\/tr><tr><td data-label=\"Problem\">Masno\u0107a izaziva plamen<\/td><td data-label=\"Najverovatniji uzrok\">\u017dar ili plamen su direktno ispod odojka.<\/td><td data-label=\"Korekcija\">Pomeriti vatru bo\u010dno i ugasiti plamen smanjenjem dovoda goriva, ne polivanjem mesa.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\" aria-labelledby=\"prakticno-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle glavne pripreme<\/p><h3 id=\"prakticno-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Serviranje, \u010duvanje i priprema unapred<\/h3><p class=\"tsh-head-copy\">Prakti\u010dne napomene prilago\u0111ene su stvarnoj strukturi jela, na\u010dinu hla\u0111enja i promenama koje nastaju tokom podgrevanja.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Meso se se\u010de neposredno pre izno\u0161enja. Tople porcije slu\u017ee se sa krompirom, hlebom, kiselim povr\u0107em ili jednostavnom salatom.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Ostaci se raskomadaju, brzo rashlade i \u010duvaju u fri\u017eideru do 3 dana. Veliki topao komad ne stavlja se ceo u duboku posudu.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Podgrevanje<\/h4><p>Meso se zagreva poklopljeno na 160 \u00b0C do najmanje 74 \u00b0C, a ko\u017ea se odvojeno vra\u0107a u ja\u010du rernu nekoliko minuta da ponovo postane hrskava.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\" aria-labelledby=\"faq-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Odgovori na konkretna pitanja<\/p><h3 id=\"faq-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">\u010cesta pitanja<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Koliko odojak treba da bude udaljen od vatre?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Na po\u010detku pribli\u017eno 50\u201360 cm od glavne zone \u017eara. Udaljenost se menja prema intenzitetu toplote, ne prema satu.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Za\u0161to se cilja vi\u0161a temperatura od bezbednosnog minimuma?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ple\u0107ke i butovi sadr\u017ee vezivno tkivo. Vi\u0161a zavr\u0161na temperatura, uz sporo pe\u010denje, daje meko\u0107u koja se o\u010dekuje od odojka na ra\u017enju.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Mo\u017ee li se ko\u017ea premazivati pivom?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Te\u010dnost hladi povr\u0161inu i \u010desto daje gumenu ko\u017eu. Za ovaj postupak ko\u017ea ostaje suva, a hrskavost se dobija solju i zavr\u0161nom toplotom.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\" aria-labelledby=\"ishrana-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p><h3 id=\"ishrana-title-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Procena je izra\u010dunata iz navedenih koli\u010dina i prinosa; stvarne vrednosti zavise od brendova, obrade, upijanja, ce\u0111enja i veli\u010dine porcije.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 720 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 48 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 46 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 980 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> oko 250 g pe\u010denog mesa sa krompirom. <strong>Alergeni:<\/strong> Osnovni recept ne sadr\u017ei uobi\u010dajene glavne alergene. Ako se odojak kupuje ve\u0107 za\u010dinjen ili salamuren, potrebno je proveriti deklaraciju zbog mogu\u0107ih dodataka i unakrsne kontaminacije. Vrednosti su pribli\u017ena procena zasnovana na standardnim referentnim podacima.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Hrskava ko\u017ea i mekano meso dolaze iz iste discipline: \u010dista \u017eeravica, ravnote\u017ea ra\u017enja i dovoljno vremena.<\/p><p class=\"tsh-close-copy\">Pe\u010denje se ne ubrzava plamenom. Kada je toplota postojana, ko\u017ea se postepeno su\u0161i, masno\u0107a topi, a ple\u0107ke i butovi omek\u0161avaju bez sagorevanja spolja\u0161njosti.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-traditional-croatian-spit-roasted-suckling-pig\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Hrvatski odojak na ra\u017enju sa hrskavom ko\u017eicom, so\u010dnim mesom i pe\u010denim krompirom\",\"description\":\"Odojak na ra\u017enju pe\u010de se nad postojanom bo\u010dnom \u017eeravicom dok ko\u017eica ne postane ravnomerno hrskava, a ple\u0107ke i butovi potpuno mekani. 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