Hungarian Paprika Bacon (Abált Szalonna)
Hungarian paprika bacon is a traditional Hungarian delicacy prepared in several different ways. One method involves using rind-on pork fat, which is salted and seasoned with paprika or other spices and eaten either raw or fried. Often, the meat or fat is smoked before seasoning.
One of the simplest ways to prepare Hungarian paprika bacon is to simmer pork slowly in water flavoured with onion, garlic, and black peppercorns. Once cooked, the meat is generously coated with garlic purée and paprika powder. The paprika can be either sweet or hot, depending on personal preference.
Preparation time: 3.5 hours, plus at least 24 hours for the flavours to develop
Difficulty: Easy
Yield: About 1 kg
Ingredients:
For the Meat
1 kg boneless pork belly (or two smaller pieces)
1 garlic clove, peeled
1 medium onion, peeled and halved
About 20 black peppercorns
4-5 bay leaves
1½ tbsp sea salt
For the Seasoning
10 medium garlic cloves
4-5 tbsp paprika powder (sweet or hot)
½ tsp sea salt
A few tablespoons of water
Preparation:
- Peel the garlic and onion. Cut the onion in half. Place the pork, garlic, and onion in a large saucepan and add enough water to cover the meat by a few centimetres. Add the peppercorns and bay leaves.
- Bring the water to a boil. Add the sea salt, reduce the heat to very low, cover, and simmer gently for about 3 hours.
- Carefully remove the meat from the cooking liquid. It will be very tender and may fall apart easily.
- Allow the meat to cool slightly on a cutting board.
- Crush the garlic cloves with the sea salt, adding a few tablespoons of water to create a smooth purée.
- Lay a sheet of baking paper on your work surface and place the meat on it. Rub the garlic purée thoroughly over the entire surface of the meat.
- Place the meat rind-side up and generously cover it with paprika powder. Rub the paprika into all sides of the meat, leaving the thickest layer on the rind side.
- Sprinkle any remaining paprika onto the baking paper and place the meat rind-side down on the paprika.
- Wrap the meat tightly in the baking paper and place it on a plate or in a baking dish. Cover with a cutting board or another plate and place a light weight of approximately 1 kg on top.
- Refrigerate at about 4°C for at least 24 hours before serving to allow the flavours to develop fully.
The paprika bacon prepared this way will keep in the refrigerator for several weeks.
Ready!
