Hungarian boiled belly (abalt szalonna)

Hungarian boiled belly (abalt szalonna)
  • 50 Dekagram (dkg) fresh pork belly, with skin on (not sliced)
  • 5 Piece garlic cloves
  • 1 Table spoon (tbsp) salt
  • 3 Tea spoon (tsp) hungarian sweet paprika

season: Winter

occasion: 4Holidays

origin: Traditional (National&Religious)



This is a traditional Hungarian belly dish, Abált szalonna (boiled bacon). While this version is made with fresh, uncured pork belly instead of the usual bacon or smoked hog jowl. The unique and firm flavor and aromas of pungent garlic and rich Hungarian paprika ring typify the original version.
Place the entire pork belly into enough cold water add salt and bring to the boil. Reduce the heat to just barely simmering, cover and cook about 2-3 hours, or until the skin is very soft and tender. Remove from the heat and take the pork out of the pot and drain, reserving the broth for other uses. Rub in the skin and and top of the belly with salt until warm. Using a very sharp knife cut in 1 cm cubes on top of the belly and sprinkle with finely chopped garlic. Knead the salt and garlic into the cubes. Sprinkle with 1-2 teaspoon paprika powder. Let it cool and refrigerate overnight or until thoroughly chilled. Place thin, almost transparent slices of the pork belly on warm slices of rustic bread with a sprinkle of coarse salt – and maybe a little extra pinch of paprika. Serve with pickled hot peppers or sliced onions.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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