22/06/2026
Black Slavonian pig has been regaining the attention it once held within local gastronomy, largely due to the character of its meat, which clearly differs from conventional farming. A more pronounced texture, darker colour, and a higher level of intramuscular fat give the meat a fuller, more rounded flavour, as well as a different behaviour in preparation.
In this dish, the pork tenderloin remains the central element, while the accompanying components build on its earthy and warmer profile. Cabbage filled with portobello mushrooms follows that direction through depth and texture, while puffed buckwheat introduces crispness and breaks up the softer elements on the plate.
Marinated green beans bring freshness and a gentle acidity that gives the dish movement, while grilled oyster mushrooms further emphasize its darker character. A mustard jus ties all the elements together into a complete whole.
In the end, the dish remains strongly connected to the origin of the ingredient itself, while avoiding nostalgia or expected interpretations of Slavonian cuisine.
Photo credit: .djanjesic
