Temesvár pork loin

by | Sep 25, 2015 | Meat dishes

Today recipe is a delicious pork dish named after the Transylvanian town, Temesvár or Timisoara; it was part of the Austro-Hungarian Empire, now the third biggest city of Romania. This dish is basically a pork stew with yellow beans, thickened with a flour-sour cream mixture.

Its Hungarian name is temesvári sertésborda, which translates as pork ribs, but in this case we use boneless pork loin slices that are pounded and pre-fried in lard. Bacon is a compulsory ingredient, it gives a fine smokey flavour to the dish and this is what makes it a Szekler dish.

This stew differs from pork paprikash in one thing, namely it contains fresh wax beans. If they are not available in your place, you may add green beans, the flavour will be a bit different, but still amazing. If you use frozen beans, be careful about the amount of water because frozen beans also give off some liquid.

Temesvári pork loin
Temesvár pork loin – 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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