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 following rows may disturb the peace.) Pan-fried pork collar steaks in Gypsy style are real macho food, because of the huge amount of garlic they are definitely not recommended before a date. Gypsy cuisine is famous for its heavy meals and this delicious, juicy, fatty, smoky and extremely filling dish gives a proof of it. Altough it’s not a complicated dish, many people can’t make it properly.

Some hints:

• use boneless pork collar steaks
• don’t leave the meat in the marinade for days, one hour for marinading is perfectly sufficient
• don’t cut the edges of the collar steak
• don’t flatten the slices otherwise they will be tough after frying; the thickness of the pork collar steaks should be maximum 1 cm. If you have thin slices, you can fry them well without flattening.
• don’t pour in water while frying since collar stakes should be quickly fried, not steamed.

photo: zserbo.com