Bacska Style Pork Cutlet with Rice

The Bácska cutlet is a classic Hungarian everyday lunch: loin chops braised tender in a paprika sauce, served with fluffy steamed rice. Its secret is the slow-cooked, rich sauce.

1. Slice the 700 g pork loin, pound it lightly, then season with salt and pepper.

2. Chop the 2 onions finely and fry them glassy in the 2 tablespoons lard, then add the 2 cloves crushed garlic.

3. Take it off the heat, stir in the 2 teaspoons paprika, then add the meat slices and brown both sides.

4. Add the chopped 2 tomato peppers and 2 tomatoes, pour in a little water and braise the meat tender under a lid over a low heat.

For the rice:

5. Wash the 300 g rice and cook it fluffy in the 600 ml lightly salted water, under a lid.

6. Serve the meat with the thick sauce and the steamed rice.

Tip: It is worth cooking the sauce slowly – the longer it bubbles away, the richer its flavour becomes.