This pork rib roast recipe comes from Galgahévíz, a small village in Pest county. It’s a heavy meal, so in order to enjoy it, you need to have an empty stomach, good appetite and some pills that aid digestion.
I have made only a few changes to the original recipe. I left out caraway seeds from the spice blend that is used to season the pork ribs, I added oil to the dry rub, and I also added an egg to the potato dough.
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.
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.
0 Comments