Smoked ham and pickles break up the pork strips in butcher’s tokány. In its tomato-mustard sauce, those two bold flavours create exactly the right amount of disorder.
Method, step by step
- Fry the meat in hot fat in several parts, then set it aside.
- Fry the onion and ham, stir in the tomato paste and mustard.
- Put the meat back, pour a little stock and steam until crumbly.
- Add the striped cucumber in the last five minutes; serve with rice or dumplings. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
Practical tips and common mistakes
- Add the cucumber only at the end, otherwise the character of the fresh pickle disappears.
- 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.
