Somogy Outlaw Roast with Dödölle | Juicy pork neck with pan-fried homemade dödölle

Peel the potatoes, cut them into even cubes, and place them in a large pot. Pour in just enough water to barely cover them, add 1 teaspoon of salt, then cook until completely tender. Once cooked, do not drain the cooking water!

Mash the potatoes thoroughly in their own cooking water using a potato masher. While stirring continuously and vigorously, gradually sprinkle in the all-purpose flour, and knead with a wooden spoon over low heat until the mixture thickens, becomes glossy, and pulls away from the sides of the pot. Remove from the heat and allow to cool until lukewarm.

Season the pork neck steaks with salt and pepper, and rub them with the crushed garlic. Dice or cut the Kolozsvári bacon into strips.