Tordai pecsenye – Roast of Torda

by | Sep 30, 2016 | Meat dishes

The homeland of this simple, but divine pork roast is Torda, a town near Kolozsvár (Cluj-Napoca) in Transylvania. Roast of Torda is usually served as a part of the Fatányéros (Mixed Grill), which is a dish containing different pan-fried or grilled meats on a wooden platter.

This roast was made originally at the fair of Torda and it was sold with fermented cucumbers and white bread. Torda is famous, among others, for its salt mine; that natural, untreated salt was used to brine the pork in a 6% salt solution.

Tordai pecsenye is usually made from skin-on pork loin, but blade stake or pork belly can be suitable as well. Meat is brined for at least 3-4 hours, but brining can last up to 10 hours. It’s recommended to cut slits on the edge of the meat slices otherwise they will curl during frying. If you use skin-on, fatty meat, spread the skin and fat with milk before frying, so they will become crispy.

Roast of Torda - Tordai pecsenye
Tordai pecsenye – 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.

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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