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The best stuffed rib roast we ever had was at Pécs back in 1984, cousin Jenő’s first wife, temperamental Eta was also an effortless and brilliant cook. After a day of sightseeing, Eta served us a fabulous supper of cold töltött oldalas. When we went back four years later Eta was gone. Jenő had a new wife who wasn’t much of a cook, wasn’t much of anything really. Not long after we met she cleared out Jenő’s architect penthouse and left him for a dentist. Eventually Jenő moved back home to Siklós and now lives with his mom.

Every time I make this, I think of my cousin and his first wife. I don’t make this often enough though because it isn’t easy to find a nice pork rib roast in Kamloops and then I have to fall back on stuffing a tenderloin. But a rib roast is oh so much more moist and flavourful! I like to serve it cold with a jar of homemade apricots and a jar of pickled pepper strips. This time I made two smallish roasts for company.

1 pork rib roast
salt to taste
250 g lean ground pork
1 small onion, diced
3 Tbsp oil
3 slices of light rye bread
1 egg
2 garlic cloves, minced
salt and pepper to taste
2 fresh parsley sprigs, finely chopped
1/2 tsp marjoram
3-4 garlic cloves, slivered
1 onion, sliced

• Make a slit down the side of the roast and filet the meat into a thick rectangle.
• To help it along, pound it out a little with a meat tenderizer.
• Lightly salt it on both sides and set it aside.
• In a fry-pan, sauté the diced onions on 3 Tbsp oil until very soft.
• Place the ground pork into a large bowl.
• Soften the rye slices with water and squeeze out all the liquid. Crumble it very fine and add to the bowl with the ground pork.
• Add the egg, minced garlic, pepper, salt, parsley and marjoram. I also added chopped chives this time.
• With clean hands, combine mixture until all the ingredients are well distributed. If you find bits of bread in the mixture, crumble them, the stuffing has to have a fine, well blended consistency. I usually spend a few minutes kneading the stuffing.
• Place the stuffing on the prepared meat, roll it up and tie it up securely with kitchen twine.
• With a small paring knife, poke holes into the meat and insert the garlic slivers into the holes.
• It is essential to use a roaster with a well fitting lid. Using a well fitting lid guarantees a moist pork rib roast. Covering it with foil will never work as well.
• Line the bottom of the roaster with the sliced onions.
• Place the rib roast on the top, cover and bake at 350F, basting it often.
• When the roast is tender, remove the lid and bake uncovered for 15-20 minutes.
• Remove from the oven, cover and let rest for 10 minutes.
• Remove the kitchen twine and slice the roast.
• If you intend to serve the roast chilled, chill the roast thoroughly before slicing. That way you can get thin, uniform slices.


  1. "Stuffed rib roast" sounds so intimidating and complicated I would never even try it. It looks delicious and I am impressed, as always how many excellent dishes you are able to post in only a couple of days!
    (Is rib roast the part where ribs are but ribs removed?)

  2. Not quite, but it can have bones or can be deboned. North Americans cut the meat a little differently and rib roast is not common. Most of the time we have ribs or country ribs. [Almost all bones or with little meat on it] In Hungary the ribs are cut with a section of meat so it makes a nice roast. I was really happy to see actual rib roasts in the store here and who knows when I will see it again.

  3. Oh and I made this last month. That is why I can post things so quickly. :-)




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