Tordai hagymás pecsenye ( Erdélyi vásári pecsenye ) @szokykonyhaja

Ingredients for Transylvanian Tordai steak: 1900 g pork loin with bone and skin (11 slices) 300 g red onion 300 g of purple onion 400 g pearl onions 1 whole head of garlic 6 pieces of Bugac strong pepper 1 liter of cold water ~ adding 1 tablespoon of Transylvanian coarse salt cracked colored pepper salt to taste for seasoning meats 1.5 kg of pork fat for frying 1 small bunch of parsley To serve: Fresh bread pickled cucumber:    • Kovászos uborka recept  krumplival elkészí...   pickled cucumber:    • Kovászos uborka @Szoky konyhája   The onions were fried in fat at 150 - 160 degrees C. Finger-thick pork slices with bony skin were fried in fat at 130 degrees C with a cooking time of 20 minutes. It is worth turning the meat several times during cooking, it cooks better. The fat can be filtered back and used for the next baking, or it can also be used excellently for good old fat bread. Good appetite to you too!