Authentic lacipecsenye, [translation laci steak] is a slab of pork steak fried in home rendered lard. Not always from the best of cuts either. Served on a thick slice of bread, it was the 15th century equivalent of fast food. Every open air market in Hungary had a vendor selling freshly fried pork steaks. According to the folklore Dobzse Ulászló Hungary’s then Polish king was so impoverished that his household lived on food prepared by street vendors. That's when the people began to call the eateries laci kitchens and the food laci steak. [Laci is nickname for László.]

Aba Novák Vilmos, Szolnoki Lacikonyha 

In later years, the lacikonyha and its mainstay, the lacipecsenye went through a bit of transformation. When I was a kid there were storefronts at the markets around Budapest, but in the country there still existed the open air version at fairs and on market days. The lacikonyha of today sells more than just fried meat and sausage. There are restaurants called Lacikonyha serving bistro type foods.

Laci Steak

boneless pork steaks
home rendered lard for frying
several cloves of garlic
salt and ground pepper

  • Pound out the meat with a tenderizer. Cut into them so they won’t curl up during frying.
  • Rub crushed garlic into the meat.
  • Season with salt and pepper.
  • Wrap and chill overnight.
  • Heat up the lard and fry the meat.
  • Serve with a slice of artisan bread or between a sandwich bun.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!