Biscuits with Pork Cracklings (Tepertős Pogácsa)
Preheat oven to 400 degrees F (205 degrees C).
In a large bowl, add the two tablespoons dry yeast and whisk together the flour, salt, sugar, milk, sour cream, butter, the farmer’s cheese and white wine.
Cut in the shortening until the mixture resembles coarse meal and gradually stir in milk.
On a large floured board, knead the dough several times until nice and elastic and not sticking to the board.
Place in an oiled bowl, turn over, and cover the bowl with plastic wrap, and place a clean towel on it.
Cover it with a clean cloth and let it sit for 30 minutes
Lay the risen dough onto a board sprinkled with flour and, using your hands, knead it and stretch it to be about 1/4" thick.
Spread the pork crackling evenly onto the surface and tightly roll up the dough from the bottom to the top.
Let the dough rest for 15 minutes.
Lay the risen dough onto a board sprinkled with flour and, using your hands, knead it and stretch it to be about 1 in. thick.
Score the dough with a sharp knife diagonally about 1/4“ a part, and 1/4” dip but careful not to cut through the dough.
Cut biscuits with a large cutter dipped in flour.
Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an baking sheet.
Brush half the amount of the egg wash on it.
Sprinkle a small amount of caraway seeds on each.
Let the dough rest in a warm place for 15-20 minutes before placing the pan into the oven.
Bake for 20 minutes (check after 20 min.) until the tops turn reddish gold.
These are best served them after they cool down a bit
To make your own Tepertő/pork cracklings:
One lb pork belly chunks (You can find this in most Asian food markets)