Original text of the recipe: “Pork with bacon: 800 g, lard: 1 tablespoon, salt: 1 teaspoon, milk: 1 glass. Cut the chest into a serving of salt, After that, they are fried in hot fat, rumening them well on both sides, steak is served with different types of garlic.
Source: Chef and Confectionary Guide, 1955
800 g pork breast with bacon
1 tablespoon lard
salt
1 glass of milk
Wash the meat and portion
Place the pieces of meat in a bowl, salt and pour the milk over them, stirring them gently so that all the meat is soaked in milk. Place the dish with a lid or foil and cool for 4 hours
After the 4 hours, remove the pieces of meat from the bowl in which they were in the milk and put one another in a tray in which I put the lard and get in the oven
Careful! do not wash the pieces of meat, leave them with milk on them and the milk left in the bowl we do not use it anymore
While in the oven, the meat turns from time to time so that it flies nicely on all sides
When it’s ready, the roast is served with various seals
In the original text of the recipe it is advisable to fry the meat in the lard, I have chosen to put the lard in a tray, put the pieces of meat next to each other and put it in the oven.
Instead of lard, I think oil can also be used (as the pig breast already has bacon).
Steak like Turda – a very simple, tasty and very tender steak!
Excellent but cool and cool!
