Gypsy-Style Pork Steak

Gypsy-style pork steak is a true Hungarian roast dish: garlicky, peppery pork neck slices, with crisp-fried bacon on top.

1. Cut the pork neck into slices about 2 cm thick, and pound them lightly with a meat mallet. Salt and pepper both sides.

2. Crush the garlic, mix it with a little soft lard, and with this pulpy mixture rub both sides of the meat thoroughly. Rest it in a cool place for at least 30 minutes, or even for a few hours.

3. Cut the bacon into thin strips, and in a pan, over a medium heat, fry it crisp. Set the fried bacon aside, and leave the rendered fat in the pan.

4. In the remaining fat fry the pork neck slices nicely browned, 4-5 minutes per side. The meat is right when it springs back when pressed and its juices run clear.

5. Take it off the heat and sprinkle over the paprika, so its aroma is released but the paprika does not burn.

6. Pile the fried bacon strips on top of the slices, and serve fresh, with fried potatoes.

Tip: The meat stays juicier if you let it come up to room temperature before cooking.