Pan-fried pork collar steaks in Gypsy style

by | Oct 8, 2014 | Meat dishes

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.
Pan-fried pork blade steaks

photo: zserbo.com

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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