Steps
- Remove the skin from 225g of smoked pork belly and dice. Render in a large skillet over medium heat for 8-10 minutes, until crisp and golden; lift out, leaving the fat.
- Meanwhile, boil 350g of dried csusza egg noodles in salted water for about 7-8 minutes, or according to the packet, until al dente.
- Drain the noodles and toss in the hot pork fat. Lower the heat and gently mix in 500g of crumbled Hungarian túró, 400g of sour cream, and 1 pinch of salt. Serve hot with the crisp pork scattered over the noodles.