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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g pork shoulder diced
  • 6 large potatoes
  • 3 cloves of garlic minced
  • 1 tsp dried marjoram or oregano
  • 1 Tbsp tomato purée
  • 1 Tbsp paprika
  • 1 stock cube chicken or beef
  • 2 cups green peas
  • Parsley
  • Salt & ground pepper

Method
 

  1. Cut the meat into 2 cm pieces.
  2. 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.
  3. 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.
  4. 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.
  5. When the pork and peas are cooked, and the sauce has reduced, stir in the potatoes and chopped parsley. Toss well and serve immediately.
  6. Serve warm, garnished with chopped parsley.