Hungarian boiled pork belly, known as abált szalonna, is a traditional Hungarian specialty made by gently cooking cured pork belly in seasoned water until tender. This classic Hungarian boiled belly recipe is typically served sliced, accompanied by fresh bread, onions, and ground paprika. Simple yet deeply flavorful, abált szalonna is a staple of Hungarian rustic cuisine and countryside meals.
Hungarian Boiled Belly (abalt szalonna)
Print RecipeIngredients
- 50 Dekagram (dkg) fresh pork belly, with skin on (not sliced)
- 5 Piece garlic cloves
- 1 Table spoon (tbsp) salt
- 3 Tea spoon (tsp) hungarian sweet paprika
Instructions
This is a traditional Hungarian belly dish, Abált szalonna (boiled bacon). While this version is made with fresh, uncured pork belly instead of the usual bacon or smoked hog jowl. The unique and firm flavor and aromas of pungent garlic and rich Hungarian paprika ring typify the original version.
Place the entire pork belly into enough cold water add salt and bring to the boil. Reduce the heat to just barely simmering, cover and cook about 2-3 hours, or until the skin is very so! and tender. Remove from the heat and take the pork out of the pot and drain, reserving the broth for other uses. Rub in the skin and and top of the belly with salt until warm. Using a very sharp knife cut in 1 cm cubes on top of the belly and sprinkle with finely chopped garlic. Knead the salt and garlic into the cubes. Sprinkle with 1-2 teaspoon paprika powder. Let it cool and refrigerate overnight or until thoroughly chilled. Place thin, almost transparent slices of the pork belly on warm slices of rustic bread with a sprinkle of coarse salt – and maybe a li
