Pekláda

Pekláda is a traditional Czech dish with roots in Bohemian cuisine. It is a type of slow-cooked meat, typically pork, often prepared in a covered pot or lidded oven dish. The name "Pekláda" itself is derived from the Czech word "péct," meaning to bake or roast. The preparation involves marinating or seasoning the meat, which can include ingredients like garlic, caraway seeds, and various herbs. It is then cooked at a low temperature for an extended period, allowing the meat to become exceptionally tender and flavorful.

Often, vegetables such as onions, carrots, or potatoes are added to the pot during the cooking process, absorbing the rich juices and complementing the meat. The resulting dish is characterized by its moistness and depth of flavor, with the meat often falling apart easily. Pekláda is usually served hot, commonly accompanied by dumplings or mashed potatoes, which are ideal for soaking up the savory sauce. While traditionally made with pork, variations can include beef or even poultry. This hearty and comforting meal is a staple in many Czech households, especially during colder months.