While cooking Hungarian-style pork steak with garlic and bacon, there is always a spoon that is mysteriously tasted again and again. Garlic ribs, rooster comb bacon and fried potatoes: we wouldn't call it discreet, but you won't go hungry either. There is no scientific explanation, just a strikingly clean leg at the end of dinner.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Season the ribs with salt, pepper and garlic and let them rest for at least an hour. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Cut the bacon into rooster combs and fry until crispy; keep the fat. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Brown the meat in the bacon fat over high heat, then fry it over moderate heat. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Serve with peppered bacon, potatoes and pickles. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Do not fold the ribs paper thin; the marbled fat keeps it juicy.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.