Pork and potato fry with peas
This Pork and potato fry with peas is a variation on theHungarianBrassoi– it is very easy to make, particularly if you pre-cook the pork stew, which I normally do, and just reheat it. Serve it with gherkins or a green salad on the side.
Ingredients
Method
- Cut the meat into 2 cm pieces.
- Heat a drop of oil in a large pan and brown the meat. Season with salt and pepper, then add the garlic, marjoram and paprika. Stir for a minute, then stir in the tomato purée.
- Dissolve the stock cube in a cup of hot water, pour it over the meat and cover. Put a lid on and cook for about 20 minutes or until the meat is tender. Add the green peas and cook for another 5 minutes.
- Meanwhile, peel the potatoes and cut them into cubes – about the same size as the meat pieces – then fry them in a deep pan of oil. Drain on a plate, lined with paper kitchen towel.
- When the pork and peas are cooked, and the sauce has reduced, stir in the potatoes and chopped parsley. Toss well and serve immediately.
- Serve warm, garnished with chopped parsley.