Mangalica Pork. In Hungary, the breed of Mangalica Pork is considered a national treasure. This particular breed of pork was first introduced in the 1830s after experimental interbreeding was ventured by the Habsburg Emperor of the time. The outcome was a line of the hairiest, fat, and especially tasty pigs known to man called Mangalica Pork that became almost the sole kind of pig species farmed in Hungary.
After WW2 the communist regime almost completely eradicated the breed that bounced back in the late 90s. Today it is considered one of the tastiest kinds of pork meat in the world, often sold four and five times higher. Of course, there’s no need to do much with this to reach an apogee of taste. Roast pork in the oven until crisp on the outside and tender on the inside and the favorite Hungarian side dish, potatoes with caramelized onions. Heaven.
Perfectly paired with the traditional simplicity of this treat the Porc & Prezli Restaurant is a traditional Hungarian restaurant in the heart of the city that doesn’t go for the reinvented dishes. Why should traditional Hungarian cuisine be reinvented? It should be well prepared from fine ingredients and that’s it. That’s their philosophy and that is what you need for your Mangalica Pork, a dish they sure as hell honor. Not tiny portions on big plates. You won’t be hungry when you leave Pörc & Prézli.