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8.9.15

TEMESVÁRI PORK SIRLOIN - TEMESVÁRI SERTÉSBORDA



Sertésborda translates as pork ribs. Except “ribs” identify an entirely different cut of meat [mostly bones] in English. Logistically it makes sense then to call this particular cut pork sirloin.    

This dish is basically a pork paprikás with wax beans. The reason I didn’t call it a paprikás with wax beans is because Temesvári Sertésborda is a well known dish in Hungary. It is a widely held belief to be a Székely dish that originated in the town of Temesvár, now called Timisora. Weather this is true or the dish simply bears a chef’s name, I do not know.

The one and only requirement is to use fresh beans. The flavour would be different with green beans and I would much prefer to use wax beans for this. Interestingly, Hungarians refer to wax beans as zöldbab, which means green beans. I never saw actual green beans when I lived in Hungary and I have never seen wax beans in Canada, [though I suspect larger centers would have them] so I wholly rely on my husband’s green thumb for wax beans. But alas the growing season is short and I must take advantage of it while the wax beans are tender. How young and tender the wax beans are makes a huge difference. Overripe wax beans cook up tough, stringy and in parts mushy. I did not make a vibrantly red paprikás and I left out the bacon to preserve the delicate flavour of wax beans. The original dish incorporates bacon slices; yes, the baconator is not exclusively American. I don't believe this dish requires added bacon, but maybe the bacon is what makes it a Székely dish.  If you recall the Erdélyi Fatányéros is topped with bacon as well.

Note: Temesvár was a major city in Erdély when it was part of the Astro-Hungarian Empire. Today the city is known as Timisoara in Transylvania and is part of Romania. Székely or Szekler is a Hungarian subgroup living mostly in Erdély/ Transylvania.


Temesvári Pork Sirloin

6-8 slices of pork sirloin
2 Tbsp flour
Chef’s Salt to taste [or salt and pepper]
3 Tbsp oil
1 medium onion, finely chopped
1 tsp Hungarian paprika
a large handful of fresh, tender wax beans, end trimmed
1-1/2 cups pork or chicken stock
1 heaping Tbsp flour
1/2 cup sour cream


  • Wash the wax beans and trim the blossom ends. Very tender beans do not necessitate it, but if the beans are a bit stringy, pull of the strings too.
  • Wash the pork sirloin and trim off all the fat and pound out the slices very thin. I place the slices on a designated cutting sheet, cover them with plastic wrap and pound them flat [on both sides] with a meat tenderizer. I use clean wrap for every batch.
  • Season and roll the slices into flour.
  • On medium heat, pre-fry the slices in 3 Tbsp of oil.
  • Transfer the slices to a larger pot.
  • Add the prepared wax beans and set it aside.
  • Next, chop the onion very fine and sauté in the remaining oil until soft.
  • Sprinkle the onions with salt and paprika.
  • Give it a stir and pour 1-1/4 cups of pork or chicken stock on the top.
  • Pour it over the pork slices.
  • Bring to a simmer and slowly simmer, uncovered, for 25 minutes or until the wax beans are tender.
  • Meanwhile combine the remaining cold stock with a heaping tablespoon of flour and add to the pot.
  • Stir the sour cream into the pot and serve.






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