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Pork collar with lecsó and steamed rice
Succulent pork collar steak served with a rich pepper and tomato ragout and steamed rice

Pan-fried pork collar with lecsó & rice

Author: Flavelo
Recipes Main Courses
Pork collar is the workhorse of Hungarian cuisine: the marbled meat remains juicy where loin would dry out. In this dish, the pork fat and the acidic tomato juice of the lecsó (vegetable stew) make a perfect marriage: the meat braises until tender in the vegetable steam, whilst rice serves as a grateful side dish soaking up the precious juices.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large, deep frying pan with lid
  • Saucepan for rice
  • Chopping board

Instructions

1 ✓

Tenderise the meat slices slightly, score the edges (so they don't curl up), salt and pepper. Heat fat in the pan and fry both sides of the meat until red (approx. 3-3 mins). Remove the meat.

Tip: Flash frying (searing) locks in flavours and prepares the meat for braising.
2 ✓

In the remaining fat (now full of meat flavour!), fry the sliced onion. Add the sliced peppers and tomatoes cut into wedges. Season with salt.

Tip: Salting helps the vegetables release their juices.
3 ✓

When the lecsó base starts to collapse, return the meat slices to the sauce. Braise under a lid on low heat for 20-25 minutes until the meat is butter-soft.

Tip: The meat takes on the lecsó flavour, and the lecsó is enriched by the meat juices.
4 ✓

Meanwhile, rinse the rice and cook until soft in double the amount of salted water.

Tip: Leave the rice to steam under a lid for 10 minutes after cooking for perfect fluffy grains.
5 ✓

Serve the juicy lecsó steak next to the rice, spooning plenty of sauce over it.

Tip: Dipping fresh bread is also allowed!

Recipe FAQ

Why is the meat tough?
Collar needs time to soften. If the lecsó is ready but the meat is still hard, add a little water and braise further under the lid.
Can I make it spicy?
Of course! A slice of hot pepper in the lecsó works wonders.

Ingredients

  • 600 g Pork collar (sliced)
  • 3 whole Yellow peppers (or white peppers)
  • 2 whole Tomatoes
  • 1 whole Onion
  • 2 cloves Garlic
  • 3 tbsp Lard or oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 300 g Rice
  • 600 ml Water (for rice)