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Cigánypecsenye with crispy bacon strips and fresh vegetables
Spiced Cigánypecsenye with crispy fried bacon and fried potatoes.

Garlic roast pork with bacon (Cigánypecsenye)

Author: Flavelo
Recipes Main Courses
Cigánypecsenye is one of Hungarian cuisine's most substantial meat dishes, where garlic dominance meets the juiciness of pork collar. Its trademark is the 'rooster comb', scored bacon fried until crisp, sitting like a crown on the meat. This dish is not about dieting, but an abundance of flavour and the tradition of hearty rural hospitality.
🕒 Prep Time 1 hr
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 5 servings
🔥 Calories 680 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large frying pan
  • Meat mallet (optional)
  • Sharp knife

Allergen Information

⚠️ Gluten

Instructions

1 ✓

Lightly pound the meat slices, season with salt and pepper, and rub with half the crushed garlic. Let stand in the fridge for at least 1 hour.

Tip: Salt in the marinade begins to tenderise fibres (denaturation), so meat is more tender after frying.
2 ✓

Slice the bacon, score the rind closely (rooster comb style), and fry in the pan until crispy. Remove and set aside.

Tip: The bacon fat renders out, providing a flavourful base for frying the meat.
3 ✓

Dust marinated meat slices in paprika flour, then fry in hot fat for 3-4 minutes per side until they get a golden brown crust.

Tip: Flour coating protects meat from drying out and helps form a crispy layer.
4 ✓

At the end of frying, mix remaining crushed garlic with a little water, pour into pan and toss meats in it for a moment.

Tip: This 'garlic sauce' gives the dish its final intense aroma without burning the garlic during long frying.
5 ✓

Serve meat topped with the bacon crest, drizzled with remaining pan juices.

Tip: Traditionally best with fried potatoes.

Recipe FAQ

Why is the meat tough?
You might have fried it too fast at too high heat, drying it out. Or you didn't rest it long enough in the marinade.
Can I leave out the bacon?
In theory yes, but that gives the dish its distinctive flavour and the fat needed for frying.

Ingredients

  • 600 g Pork collar (sliced)
  • 6 cloves Garlic
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 tbsp Paprika
  • 1 tbsp Flour (for dusting)
  • 200 g Smoked bacon
  • 2 tbsp Lard (for frying)