HUNGARIAN FRIED PORK CHOP authentic traditional quick and easy / RÁNTOT DISZNO SZELETEK
: HUNGARIAN FRIED PORK CHOPS authentic traditional quick and easy / RÁNTOT DISZNO SZELETEK. This Hungarian cooking recipe is economical, simple, time saving and quick and easy to put together. This dish is one of many of my family's favorite recipes. It can be served with potatoes or rice. Try out one of my salad recipes on my websites . They go great with fried pork chops! Enjoy! Jó étvágyat!
Hungarian Pork Jelly (Kocsonya)
In this video I show you how to make „Kocsonya” (Hungarian Pork Jelly).
Maybe the ingredients of this dish don't look too appetizing, and eating a cold pork jelly sounds strange but it's fairly common in Eastern Europe. Even stranger some people love to eat this for breakfast! (personally I prefer an omelet :)) It's usually eaten around winter time because before there were fridges the jelly would only set in cold weather. It's not hard to make, but time-consuming: long cooking time, and overnight refrigerating.
Ingredients (for 8-10 small/medium bowls):
2,5 kg (5.5 lbs) collagenous, boney pork parts (trotters – cut in half, ears, tails, snout
1 kg (2.2 lbs) meaty parts such as pork shank
about 3 liters (0.8 gallons) cold water
3 medium carrots
2 parsley roots
1 onion
1 head of garlic
1 tbsp black peppercorns
1 tbsp salt (or more to taste)
For serving:
paprika
lemon
bread
1. Put the pork parts and meat into a very large pot. Pour enough water over to cover everything.
2. Cook it on very low heat, just simmer with gentle bubbling, not rolling boil!
3. Meanwhile, peal the carrots and parsley roots and cut them in half. Peel the onion and all the garlic cloves too. Leave the onion whole, but cut the garlic cloves in half (this way they can add more flavor to the soup)
4. Back to the nicely simmering soup. To get a clear broth, skim off most of the scum. (but never mind if some stays there, it's impossible to get it all)
5. Add 1 tbsp of salt (or more to taste), garlic cloves, onion, black peppercorns and the vinegar.
6. Stir a little, then continue to cook on very low heat, uncovered, for about 3 – 4 hours. (the slow cooking is important – it needs time to get the collagen released from the bones and pork parts)
7. When the meat is almost done and starts to separate from the bones, add the carrots and parsley roots.
8. Cook on low heat for another 1 – 1 ½ hours.
9. When the meat is soft and almost fall off the bones, take out the vegetables and carefully remove all of the meat too.
10. Using a fine sieve, strain the soup. You'll see there is lots of fat on the surface. Let the broth cool a little (but don't let it became jelly), so removing the fat will be easier.
11. While the broth is cooling, separate the meat from the bones and tear/cut it into bite-sized pieces. If you are not afraid of eating the other parts (trotters, tail etc..), just get rid of the bones and slice the skin/tendons/fatty parts too.
12. Slice the carrots (not too thinly)
13. Now, spoon off the fat from the surface of the lightly cooled broth.
14. Get ready 8-10 individual bowls (it's up to you what size you prefer)
15. First, place the chopped meat and fatty parts (if using) into the bowls, the arrange the carrot slices on top. Optional: you can also add halved hard-boiled eggs, and sliced dill pickles.
16. Carefully ladle the broth over – be sure that the liquid fully covers the meat!
17. Put the bowl into the fridge /or other cold place/ and let them cool overnight.
18. The following day those are ready to serve! Sprinkle some paprika over and squeeze a little bit of lemon juice on top.
19. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/
Authentic Hungarian Pork Goulash Recipe (How to Make Pork Goulash) #homemaderecipesfromscratch
➡️ Experience the rich and robust flavors of Hungary with our mouthwatering Hungarian Pork Goulash recipe. This traditional dish takes you on a culinary journey through the heart of Eastern Europe, where tender chunks of diced pork shoulder are lovingly simmered with aromatic spices and savory ingredients. Prepare to be enchanted by the irresistible aroma and taste of this hearty delight.
As you embark on this culinary adventure, the first step is selecting the perfect cut of pork shoulder. Diced into bite-sized pieces, the pork shoulder becomes the star of the dish, providing a tender and juicy foundation for the goulash. The meat is then seared to perfection, creating a flavorful crust that locks in its succulent juices.
Next, a symphony of flavors unfolds as you add onions, garlic, and Hungarian paprika to the pot. The paprika infuses the goulash with its distinct smoky and slightly sweet notes, setting the stage for a truly authentic experience. Fragrant caraway seeds, bay leaves, and other herbs and spices join the medley, enhancing the depth of flavor and creating a harmonious blend that tantalizes the taste buds.
As the goulash simmers on the stovetop, magic happens. The pork becomes tender and infused with the rich flavors of the spices, while the sauce thickens and develops a robust character. The aroma fills your kitchen, teasing your senses and building anticipation for the moment you finally get to taste this culinary masterpiece.
When it's time to serve, the goulash is traditionally enjoyed with hearty accompaniments such as crusty bread, dumplings, or creamy mashed potatoes. These additions provide the perfect canvas for savoring every delectable bite and soaking up the flavorful sauce. The combination of tender pork, aromatic spices, and the satisfying comfort of the accompaniments creates a symphony of taste and texture that is truly unforgettable.
Whether you're seeking a comforting family meal or hosting a gathering with friends, our Hungarian Pork Goulash is sure to impress. Its deep flavors and soul-warming qualities make it the perfect dish for cozy nights in or festive occasions. So, embrace the spirit of Hungarian cuisine and savor the delight of this timeless classic that will transport you to the heart of Eastern Europe with every spoonful.
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#PorkGoulash #HungarianCuisine #HomemadeRecipesFromScratch #DeliciousStews #CulinaryCreations #FlavorfulCooking #GoulashMagic #GourmetCooking #HomeChefCreations #FoodieFavorites #HungarianFlavors #HeartyMeals #PorkShoulder #AuthenticRecipes #SavoryDelights #PorkLove #GoulashIdeas
Magyar Petrezsélymes Paprikás Krumpli -HUNGARIAN PARSLEY POTATOES from the Hot Hungarian Chef
HUNGARIAN PARSLEY POTATOES- Magyar Petrezsélymes Krumpli
This classic Hungarian recipe brings the humble potatoe, who often gets a beating as being boring, plain and common to new heights. With a little bit of extra effort, the potato is King! Who knew that adding 3 ingredients, would transform potatoes from ordinary to Fantastic?
Did you know that parsley was the world's most popular herb? In this recipe, it makes potatoes come alive. The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, but simple, tasty, attractive and goes with just about anything. Parsley adds that punch of flavour and colour you were looking for.
Add to that onions and burst of PAPRIKA PASSION - the beloved Hungarian paprika - and you have a dish you will fall in love with. Guaranteed. Pared with any meat dish along with other salads or vegetables - you will be making this over and over again!
Clara Margaret Czegeny and her Mother Helen Irene Czegeny (Ilona Szabo) co-authored these highly sought after, beloved, treasured and cherished Hungarian family recipes.
These Hot Hungarians are the original creators of Helen's Hungarian Heritage Recipes They are the Heritage Queens!. This culinary masterpiece contains the best of the best Hungarian Heritage recipe collection ever. For the first time, Helen and Clara share the best kept secrets of Hungarian cooking with you!
With old fashioned methods and attention to detail, Chef Helen keeps alive an age old tradition of exceptional European cookery. You will find a full range; from the simplest sumptuous savoury meat dishes, vegetable side dishes and soups to the elegant and elaborate world-renowned favourites!
With our great cookbook, Helen's Hungarian Heritage Recipes TM © we wish to serve one purpose: to bring the flavours of Hungary nearer to your hearts and also give you a glimpse into Hungarian life and acquaint you with our wonderful hospitable country.
To purchase a copy of this global sensation - visit
HUNGARIAN OVEN BAKED PORK SLICES authentic traditional quick and easy/ SÜLT DISZNÓ SZELETEK
: HUNGARIAN OVEN BAKED PORK SLICES authentic traditional quick and easy / SÜLT DISZNÓ SZELETEK. This is one of many traditional Hungarian cooking recipes of my grandmother and mother who prepared this dish for their family and friends during gatherings or special occasions that they celebrated with their family or friends. It goes great with rice or potatoes. Enjoy! Jó étvágyat!
Best & Easy PORK SCHNITZEL in 10 Minutes. German PORK SCHNITZEL. Recipe by Always Yummy!
There are three reasons to cook a pork schnitzel – for the first, that’s fast, just 10 minutes needed, second, that’s tasty, crispy crust and tender meat inside, third – that’s easy and nourishing.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• pork loin – 1,3 lb | 600 g
• all-purpose flour – 1 cup
• 2 eggs
• bread crumbs – 1 cup
• vegetable oil – 2 cup | 500 ml
• ground black pepper – ½ tsp
• salt – ½ tsp
???? Preparation:
1. Cut the pork loin into chops thick, remove bones and fat, cut each piece longitudinally leaving some part uncut and open the chops butterflied.
2. Salt and pepper on both sides, place into a food plastic bag and pound with a smooth side of meat tenderizer from center to sides until equable thickness.
3. Add the flour into a bowl, beat the eggs in a second bowl and add the bread crumbs into a third one.
4. Roll the prepared pork in the flour first, then eggs and finish with bread crumbs.
5. Heat the vegetable oil in a pan over high heat up to 390°F | 200°C. If no thermometer, check the readiness for frying with a pinch of bread crumbs throw in – there should be bubbling. Dip carefully the schnitzel into the oil for a minute pouring it with the hot vegetable oil with a long spoon.
6. Take the schnitzel out on a paper towel to absorb extra fat.
7. Serve the pork schnitzel hot with rice, mashed potato or salad.
???? Advices:
1. If you have white bread crumbs, add 1 tsp of ground sweet paprika to have your schnitzel golden.
2. Pound meat only with a smooth flat side of meat hammer.