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 STEAKboneless 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.
