ReceptnaptárRácpörkölt (Serbian-Style Layered Pork and Rice Bake)
Rácpörkölt crosses a stew with a layered bake: the braised meat is layered with rice, topped with sour cream, and finished in the oven — this is what gives it its creamy, baked top.
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Ingredients
Method
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- Cut the pork leg into small cubes and season with salt.
- In a pot, soften the finely chopped onion in the lard, add the meat, cover, and simmer over low heat for 40-50 minutes, until tender, topping up with a little water if needed.
- Meanwhile, cook the rice separately in salted water until tender but not mushy.
- Layer the dish in a buttered baking dish: a layer of rice on the bottom, the finely chopped green pepper on top, then a layer of meat, then rice and meat again - continue until the ingredients are used up.
- Garnish the edge and top of the dish with thin pepper rings, tomato slices and a little rice.
- Dot the top with pieces of butter, and pour sour cream over generously.
- Place in a preheated 180°C oven and bake for about 20-25 minutes, until the top takes on a lovely pink-tinged colour and the sour cream has thickened.
- Serve immediately, hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Braise the meat until nearly fully tender before it goes into the oven, since the 20-25 minutes there is really just enough to let the flavours meld and brown the top.
- Cook the rice separately, so it doesn't turn mushy being braised together with the meat.
- Spread the sour cream generously over the top — this is what gives it a lovely, creamy, lightly browned crust while baking.
- If the top browns too fast, cover it loosely with foil for the last few minutes.
Frequently asked questions
What's the difference between rácpörkölt and székelykáposzta?
Rácpörkölt is layered with rice and baked in the oven with a sour cream topping; székelykáposzta is braised with sauerkraut in one pot, cooked entirely on the stovetop.
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