Name: Brasso pork and potato fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400g pork shoulder; 600g potatoes; 3 cloves of garlic, minced; 1 tsp marjoram; 1 stock cube (marrow or beef); 1 tbsp paprika; Salt & ground pepper

Brasso pork and potato fry

6 Jun 2018

by Emese

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

Brasso pork and potato fry (Brassói aprópecsenye) is one of the most popular, classic dishes in Hungary. It was named after the old city of Brassó which, since the Treaty of Trianon in 1919, is now in Romania. There are many different recipes, some of which (wrongly) contain bacon. This version is a traditional one which is made regularly and loved by most Hungarian families. We serve it with gherkins & homemade relish and a vitamin salad or cucumber salad on the side.

Ingredients

400g pork shoulder
600g potatoes
3 cloves of garlic, minced
1 tsp marjoram
1 stock cube (marrow or beef)
1 tbsp paprika
Salt & ground pepper

Instructions

Cut the meat into small cubes of about 2 cm.
Heat a drop of oil in a large pan and brown the meat. Season with salt and pepper, then add the garlic and marjoram. Dissolve the stock cube in a small amount of hot water, pour it over the meat and gently sauté under cover.
Meanwhile, peel the potatoes and cut 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.
Turn up the heat under the pork and cook until the pieces are golden all over. Add the paprika, stir-fry for 30 seconds, then stir in the potatoes to warm through.
Serve warm, garnished with chopped parsley.