Making the Mátra boar from pork loin usually starts peacefully, and then someone will surely ask "when can you taste it?". Juicy pork loin in a crispy garlic potato coat, with sour cream and cheese. The fur coat is hideous, but the lunch is very tidy. By the time it is served, everyone in the kitchen usually volunteers to be a quality inspector.
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.
- Flatten the chops to a thickness of about half a centimeter, add salt and pepper, then rest for 15 minutes. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Grate the raw potatoes, squeeze them and mix them with eggs, flour, crushed garlic and salt. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Roll the loin thinly in flour, press the potato mixture on both sides, then fry in moderately hot oil for 5-6 minutes per side. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Drain on a wire rack, spread with garlic sour cream, sprinkle with grated cheese and serve fresh. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- 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
- Fry over medium heat so that the potato skin is browned while the chops are cooked through; the black fur coat is not a Matra specialty.
- 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.