Pork flank or dagadó in Hungarian belongs to those meats unfairly ignored that have only limited role in the kitchen. My aim is to change this approach. Flank is a boneless part of the bottom abdominal area of the pig that can be found after the ribs, near the rear ham. It’s a bit fatty, but for this reason pork flank roast is one of the most savory meat dishes.

Stuffing is the best way to prepare pork flank. I recommend you to ask the butcher to cut a pocket into the meat, so you can save yourself a lot of trouble, namely cutting your hand or piercing through the meat accidentally. What I really like about making stuffed pork flank is that the stuffing’s composition only depends on my imagination. Playing with the ingredients feels like release.

This time I chose ham and hard boiled eggs, turbocharged with parsley and summer savory. Summer savory imparts a delicious taste to almost any dish. In medieval times it was added to pies and cakes; today it’s primarily used in soups, stews, and marinades, and with meats and vegetables.

I often use oven bag for roasts as it doesn’t require additional grease, and meat, due to steam, becomes very juicy and tender, without drying out. For the perfect result I baked the flank for nearly two hours at 180°C.