Transylvanian Pork Vetrece | Homestyle Hungarian One-Pot Dish
(0)
70 min
Under an hour
Kifli Kukták
Hagyományos erdélyi magyaros egytálétel szaftos sertéslapockából és füstölt kolozsvári szalonnából, fehérboros, citromos-tejfölös mártásban, illatos fűszerekkel.
Ingredients
Preparation method
Preparation
Rinse the pork shoulder, pat dry, and cut into thin, bite-sized strips. Finely dice the Kolozsvár bacon, finely chop the onion, and crush the garlic cloves. Wash the lemon thoroughly, finely grate the zest, and squeeze out the juice.
Searing and simmering
Melt the lard in a deep skillet or cast-iron pot and render the diced Kolozsvár bacon over medium heat until crispy. Remove the cracklings with a slotted spoon and set aside for serving.
In the remaining hot fat, sauté the finely chopped onion until translucent, about 5 minutes. Add the sliced pork and crushed garlic, then sear over high heat until the meat turns pale and develops a light crust.
Chef's tip
The tangy lemon and wine harmony is the soul of vetrece: add the lemon juice gradually to the sour cream mixture so you can easily achieve the perfect zesty balance to suit your taste.
Tempering is essential for a lump-free, velvety texture: always ladle a few spoonfuls of warm meat broth into the flour and sour cream mixture before pouring it into the hot ragout.
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