Recipe

Hungarian Lángos with Roast Pork, Garlic and Cheese

Name: Hungarian Lángos with Roast Pork, Garlic and Cheese
Prep time: 25 min
Cook time: 30 min
Total time: 130 min
Ingredients: 400 g all-purpose wheat flour; 250 ml warm water, at 35-38 °C (95-100 °F); 5 g instant dry yeast; 8 g sugar; 7 g salt; 15 ml neutral oil; About 1 liter neutral oil for frying; 400 g roast pork with mojo, already cooked and shredded; 160 g sour cream; 120 g grated semi-cured cheese or low-moisture mozzarella; 2 garlic cloves, finely crushed; 15 ml oil for the garlic dressing; 15 ml water for the garlic dressing; 30 ml water for reheating the pork

Discs of fermented dough, fried and served open-faced with garlic, sour cream, shredded roast pork and cheese. A Hungary and Cuba fusion dish.

CiberCubaNovember 7, 2026

AI-generated image.CiberCuba

Preparation25 min
Cooking30 min
Total time2 h 10 min
Servings8 lángos (4 servings, 2 per person)
DifficultyMedium

Lángos is a Hungarian flatbread made from fermented dough that is fried and served open-faced, with the toppings spread over the top. In its classic form it comes with garlic, sour cream and cheese, and this version keeps all three.

The Cuban touch comes from roast pork with mojo, shredded and reheated, scattered over the top without hiding the dough. It is a contemporary fusion adaptation: the base and technique are those of lángos; the roast pork is a nod to our table.

Heads up: the pork must be roasted ahead of time. Roasting it is not included in the timings of this recipe.

Method

Mix the flour with the yeast, sugar and salt. Add the warm water (35-38 °C/95-100 °F) and the 15 ml of oil. Knead for 8-10 minutes, until you have a soft, slightly sticky dough; avoid stiffening it by adding too much flour.
Place the dough in a lightly oiled bowl, cover and let it ferment for about 60 minutes, until it has almost doubled in volume. In a cold kitchen it will need more time: wait for it to rise, not for the clock.
AI-generated image.CiberCuba
Divide the dough into eight portions. Shape into balls with oiled hands and let them rest for 15 minutes, covered. Meanwhile, mix the crushed garlic with its oil and water. Reheat the pork, covered, with the 30 ml of water until it reaches 74 °C/165 °F inside, and keep it warm.
AI-generated image.CiberCuba
Stretch each ball by hand into a disc of about 14 cm, with a thin center and a slightly thicker edge. Keep the dough open: the topping goes on after frying.
AI-generated image.CiberCuba
Heat the oil to 175-180 °C/347-356 °F in a deep pot. Fry one disc at a time, about 1½-2 minutes per side, until golden and cooked through. Drain on a rack.
AI-generated image.CiberCuba
Lightly brush each lángos with the garlic dressing. Add about 20 g of sour cream, 50 g of pork and 15 g of cheese per piece. Serve right away, open-faced with the topping on display.
AI-generated image.CiberCuba

Tips and variations

Fermentation: the 60 minutes are a guide. If your kitchen is cold, let the dough rise until it has almost doubled in volume, even if that takes 30-45 minutes longer, and add that time to the total.

Oil temperature: keep it between 175 and 180 °C (347-356 °F). If it is cooler, the lángos absorbs oil; if it is hotter, it browns on the outside and stays raw inside. A kitchen thermometer helps a lot.

Assembly: add the toppings just before serving. Lángos is open-faced: do not fold it, stuff it or put it in the oven.

Cheese: use a semi-cured cheese that grates well or a low-moisture mozzarella.

Storage: lángos is at its best freshly fried. Reheat only the pork you are going to use. Keep the rest covered in the refrigerator and observe a maximum of 3–4 days from its initial roasting.