Category: Meat dishes

Pork stew in Bakony style

Pork stew in Bakony style

There are several dishes in Hungary that are made in Bakony style, named after Bakony, the westernmost and largest member of the Transdanubian Mountains. It is located north of Lake Balaton and lies almost...

Transylvanian beef stew

Transylvanian beef stew with polenta

Transylvanian beef stew belongs to the large family of tokány, which is a kind of stew that doesn’t contain paprika, seasoned with black pepper and tomato instead. Tokány is not equal with pörkölt; the...

Bácskai rizses hús

Pork stew with rice / Bácskai rizseshús

Bácskai rizseshús is a simple pork or (in some regions) chicken stew cooked with rice.  I usually use pork shoulder because it’s fattier than pork leg, but you can choose lean meat if you...

Brassói aprópecsenye

Brassói aprópecsenye

Brassói aprópecsenye literally means tiny roasts from Brasov – however these “roasts” are in fact bits of pork fried up and served on a bed of fried potatoes.  On the basis of its name...

Pork jelly

Hungarian pork jelly – Kocsonya

In Hungary pork jelly or kocsonya is known as a main dish, usually cooked during the carnival season. As a Hungarian journalist said, kocsonya is “the etheral essence of pig”. It’s not far from...

Stuffed pork flank

Stuffed pork flank

Pork flank is not often used in the kitchen, although if you want to grill or make some stuffed dish, it is a good choice since it doesn’t become dry during cooking. Flank is...

Pan-fried pork blade steaks

Pan-fried pork blade steaks in Gypsy style

It’s time to introduce a weighty representative of the Hungarian, more precisely the Gypsy gastronomy to you. (Here I would like to call the attention of  fitness devotees and healthy lifestyle gurus that the...

Pork_ragout_with_pickled_cucumber

Tokány with pickled cucumber

The easiest and at the same time the most difficult thing in making tokány is that you can cook it as you like it. There are so many variants known that the word tokány...