Stuffed pork flank

by | Oct 29, 2014 | Meat dishes

Pork flank is not often used in the kitchen, although if you want to grill or make some stuffed dish, it is a good choice since it doesn’t become dry during cooking. Flank is a boneless, fatty part of the pork belly, it lies between the ribs and legs.

The only trick or difficulty to prepare stuffed pork flank is that you have to cut open the meat with a sharp knife to form a pocket where the stuffing will be filled. I know myself well enough not to start such a dangerous operation, so I decided to ask the butcher to make it instead of me.

The stuffing may vary depending on the season, limited only by your imagination. Now I chose to use mushroom and chicken liver, but it can be made from sausage, boiled eggs, ham, bacon, cheese, dried fruits or whatever you like. There is one thing you have to pay attention to, namely if you choose to use bread or bun as an ingredient, it must be stale otherwise the stuffing will be gooey.

Stuffed pork flank
Stuffed pork flank – photo:
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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.

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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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