Hungarian szlannoa with an American twist

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by zkovach, Oct 1, 2017.

  1. zkovach

    zkovach Well-Known Member Supporting Member

    Joined:
    Oct 7, 2009
    Messages:
    1,791
    Location:
    Michigan
    so I'm Hungarian and in the past days of Hungary this was considered peasants food! I'm cooking this today and if you do not try this your not living!!!

    Ingredients:
    Full of half pork belly
    Sweet baby rays BBQ sauce(American twist)
    Meat thermometer (165 degrees on biggest piece)
    Beer or cocktails.... again it's a slow roast deal! LOL !!;)

    The night before get a pork belly from your butcher and cut into 4x4 squares give or take. It helps to score it a bit but not necessary. Put in ziplock or container completely saturated with BBQ sauce for 8-24 hours in fridge.
    This is typically cooked over a campfire and is a slow roast deal. I have made a roasting pit out of block (at my house) which works great and is easily made to dismantle. You'll want to start the fire way in advance and basically only have coals going. I will add more explanation and pics as I move through this today! And I'm not giving out my address cause once you see this your tummy will be mad your not here!:)
     
    ms6852 and joe45c like this.
  2. zkovach

    zkovach Well-Known Member Supporting Member

    Joined:
    Oct 7, 2009
    Messages:
    1,791
    Location:
    Michigan
    IMG_4785.JPG
    Still too hot, you just want hot coals but here is my diy fire pit.
     
    joe45c likes this.

  3. zkovach

    zkovach Well-Known Member Supporting Member

    Joined:
    Oct 7, 2009
    Messages:
    1,791
    Location:
    Michigan
    I spelled Szalonna wrong in the heading
     
  4. zkovach

    zkovach Well-Known Member Supporting Member

    Joined:
    Oct 7, 2009
    Messages:
    1,791
    Location:
    Michigan
  5. zkovach

    zkovach Well-Known Member Supporting Member

    Joined:
    Oct 7, 2009
    Messages:
    1,791
    Location:
    Michigan
    IMG_4792.JPG

    Internal temp about 130 at this point, 165 is done
     
    ms6852 and joe45c like this.
  6. joe45c

    joe45c Well-Known Member

    Joined:
    Feb 20, 2011
    Messages:
    7,493
    Location:
    peru,ny
    After that I don't think i can get any Hungrier!
     
    zkovach likes this.
  7. gvw3

    gvw3 Well-Known Member

    Joined:
    Oct 16, 2011
    Messages:
    14,090
    Location:
    Chicago IL Area
    I just ate and I am hungry again.
     
    zkovach and joe45c like this.
  8. zkovach

    zkovach Well-Known Member Supporting Member

    Joined:
    Oct 7, 2009
    Messages:
    1,791
    Location:
    Michigan
    Slice and enjoy, Hungarian recipes add hogie style buns, little onion and cucumber. I like the bun option but to also just eat slices of it!
     
    Last edited: Oct 1, 2017
    joe45c likes this.
  9. zkovach

    zkovach Well-Known Member Supporting Member

    Joined:
    Oct 7, 2009
    Messages:
    1,791
    Location:
    Michigan
  10. zkovach

    zkovach Well-Known Member Supporting Member

    Joined:
    Oct 7, 2009
    Messages:
    1,791
    Location:
    Michigan
    Best thing you'll ever eat, again roast slow medium temp of 165. Don't let the charred outside scare u..... its the best part besides the fat on the inside which is like butter. ENJOY!!! U WILL!!!!
     
    Last edited: Oct 1, 2017
    joe45c likes this.
  11. RAE Industries

    RAE Industries Member

    Joined:
    Oct 5, 2017
    Messages:
    32
    Location:
    Colorado
    Never had this Hungarian recipe, definitely on my list now!
     
  12. zkovach

    zkovach Well-Known Member Supporting Member

    Joined:
    Oct 7, 2009
    Messages:
    1,791
    Location:
    Michigan
    Do it! You will love this!