If you liked lacipecsenye, you are gonne love lacikrumpli too, which is a rethought version of the popular fair food. Pork cutlets are layered with boiled potatoes, sautéed onions, red pepper and sour cream. The type of pork cut is not set in stone, you can use lean or fatty meat depending on what you prefer. If you can’t obtain smoked pork fat or slab bacon (füstölt szalonna), feel free to use streaky bacon, but in this case you may need to add some lard or oil to sauté the onions.
- 600 g (~1 1/3 lbs) potatoes
- 4 slices of boneless pork (approx. 400 g / 1 lb total)
- 2 tbsp lard
- 50 g (~1 3/4 oz) smoked pork fat (preferably slab bacon), chopped
- 2 big onions, thinly sliced
- 3 garlic cloves, minced
- 1 red pepper (bell pepper, kápia pepper or any other type), diced
- salt and pepper to taste
- 1 tsp smoked paprika
- 300 g (~2 1/2 cups) sour cream
- 1/2 tsp ground caraway seeds
- 1/2 tsp sweet paprika
- 1 egg yolk
Boil the potatoes with their skin on. Once they are done, peel and slice them.
Pound the cutlets, season with salt and pepper. Heat lard in a pan and fry them until golden brown. Transfer the cutlets onto a plate lined with kitchen paper towel and sprinkle with smoked paprika.
Fry chopped bacon until it becomes crisp and releases enough lard. Stir in sliced onions and minced garlic, salt and pepper, and sauté until tender. (If you use streaky bacon, you may need to add some lard.)
Meanwhile mix together sour cream, egg yolk, salt, pepper, ground caraway seeds and paprika.
Grease a baking dish and put half of the potato slices in it. Place the pork slices on the potatoes, then top them with the sautéed onions and red pepper cubes. Cover with the rest of the potatoes. Finally spread the sour cream on the potato layer evenly. Cook in the oven at 190°C for 50 minutes.