Vasi pecsenye – Garlic pork butt from the Őrség

by | Apr 15, 2016 | Meat dishes

The recipe of vasi pecsenye comes from the Őrség, a historical and ethnographical region, which is also a national park, located in the most western corner of Hungary. The word őrség means guard in English; the region originally played a frontier-guarding role at the time of the Hungarian conquest. The Őrség is the homeland of many natural and cultural heritage treasures, among others some great dishes.

Vasi pecsenye is a pork roast soaked in garlic milk, coated with paprika flour and fried in oil or lard in a skillet on the stove. It’s usually made from tarja, a bone-in or boneless pork cut that comes from the upper part of the shoulder; it corresponds to Boston butt. If you prefer leaner meat, you can use boneless pork loin instead of pork butt.

Vasi pecsenye / Garlic pork butt from the Őrség
Vasi 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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