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Juicy pork loin slice made with fresh peppers and tomatoes
Traditional pork loin in lecso with juicy meat and succulent vegetables.

Pork loin in lecso

Author: Flavelo
Recipes Main Courses

Pork loin in Lecso is one of the smartest dishes of Hungarian cuisine: the valuable roasted bits created when frying the meat are dissolved by the juice of the lecso (ratatouille), so nothing goes to waste. Braising in the tomato-pepper sauce makes the meat tender, while it takes on the flavour of the smoky bacon (optional) and vegetables. Mopping up with a slice of bread is mandatory!

🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Frying pan with lid
  • Meat mallet

Instructions

1 ✓

Lightly pound the meat slices, nick the tendons, then salt and pepper.

Tip: Nicking the tendons prevents the meat from shrinking and curling up during frying.
2 ✓

Core and slice the peppers into rings, cut the tomatoes into wedges, and the onions into strips.

Tip: You can peel the tomato skin (by scalding) if it bothers you in the dish.
3 ✓

Flash fry the meat slices in the fat on both sides until red, then remove them.

Tip: This is searing: the juices remain inside, and delicious roasted bits form on the bottom of the pan.
4 ✓

Sauté the onion in the remaining fat. Pull off the heat, stir in the paprika.

Tip: Paprika has a high sugar content, it burns in seconds in hot fat and becomes bitter, which is why you must pull it off the heat.
5 ✓

Add the peppers and tomatoes, salt, and place the meats back onto the vegetable bed.

Tip: Salting helps the vegetables release juice.
6 ✓

Braise under a lid on low heat for approx. 25-30 minutes until the meat softens.

Tip: Shake the pan, but don't stir too much so the meat stays whole.

Recipe FAQ

Why is the meat tough?
You probably braised it in the lecso for too short a time. Pork loin needs time, or needs to be pounded thin.
Can I make it with chicken?
Yes, but chicken cooks much sooner, don't overcook it or it will dry out!

Ingredients

  • 4 slices Pork loin or collar
  • 500 g White peppers (or Bell peppers)
  • 300 g Tomatoes
  • 2 heads Onions
  • 2 cloves Garlic
  • 2 tbsp Lard or oil
  • 1 tsp Paprika powder
  • 1 tsp Salt
  • 1 pinch Pepper