If you want to prepare irresistibly tender and flavorful meat that requires minimal effort but will impress every diner, forget about long and complicated recipes. Say goodbye to dry slices – these traditional “Rošťáci” pork slices marinated in a rich blend of eggs, starch, full-fat mustard, soy sauce, and Maggi, fried to golden perfection in oil or lard are simply unbeatable and will disappear from the table in no time. The secret to success lies in letting the meat rest in the marinade for a full 24 hours, which creates an incredibly tender and juicy texture.
What you’ll need for 6 slices of meat:
Main ingredients and marinade:
- Pork: 6 nice slices (for example, from leg or loin)
- Eggs: 2 pcs (for tenderness and to bind the marinade)
- Salt: 1 teaspoon
- Pepper: 1 teaspoon (freshly ground black pepper)
- Soy sauce: 2 teaspoons
- Maggi (liquid seasoning): 2 teaspoons
- Potato starch (Solamyl): 2 tablespoons (locks in all the juices)
- Full-fat mustard: 2 tablespoons (gives the meat great flavor and a spicy kick)
- For frying: oil or lard
Step-by-step preparation:
1. Preparing the rich marinade: In a deep bowl, thoroughly whisk together the eggs, salt, pepper, soy sauce, Maggi, potato starch, and generous full-fat mustard until you have a smooth, thick marinade.
2. Marinating the meat: Dip the prepared meat slices (you can lightly tenderize them) into the marinade so that each piece is completely coated. Cover the bowl and let it marinate in the fridge for at least 24 hours so the meat can soak up all the flavors and become perfectly tender.
3. Frying to golden brown: Heat a generous amount of oil or homemade lard in a pan. Remove excess marinade from the meat slices and place them into the hot fat. Fry on both sides over high heat, then more gently until golden brown, making sure the meat is cooked through and forms a beautiful crust on the surface.
4. Serving: Serve the finished “Rošťáci” slices hot with your favorite side dish – they go perfectly with boiled or roasted potatoes, mashed potatoes, or fresh bread with pickles.
Proven tips for the best result:
- Be patient with marinating: The full 24 hours in the fridge is key for this recipe – the starch, egg, and mustard work wonders, making the slices incredibly tender.
- Fry in lard: Using lard gives Rošťáci that traditional homemade flavor that suits this recipe perfectly.
- No extra breading needed: The meat is coated directly in the rich egg-mustard marinade with starch, so there’s no need for classic breading.
Dobrou chuť!
