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Pork and potato traybake

Brassoi pork and potato fry is one of the most loved Hungarian family meals. It’s normally pan-fried on the stove (seetraditional Brassoi recipehere) but I think it’s more healthy, less smelly and more easy to make it in the oven. Serve this pork and potato traybake as a midweek family meal with a crispy salad, pickled beetroot or gherkins on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 medium potatoes
  • 400 g pork shoulder
  • 1 Tbsp sweet paprika
  • 1 tsp dried marjoram or oregano
  • 4 cloves of garlic minced
  • Salt and pepper
  • 100 ml stock vegetable or chicken
  • 1 Tbsp fresh chopped parsley

Method
 

  1. Preheat the oven to 190°C.
  2. Cut the potatoes into bite-sized chunks. Scatter them into a baking tray and drizzle with oil or duck fat. Season with salt and pepper and combine well. Bake in the oven for 25-30 minutes, until the potatoes are golden, rotating them once or twice to ensure even cooking.
  3. Meanwhile cut the meat into small cubes. Scatter them in another baking tray. Season with salt and pepper, add the garlic, paprika and marjoram. Drizzle with some oil, combine well, then bake for 10 minutes. Add the stock and cover the tray with foil. Bake for another 20 minutes, until the pork is tender, the sauce is thick.
  4. When the potatoes are golden and crispy, set them aside.
  5. When the pork is ready, mix the two trays together, add the chopped parsley and gently combine. Season to your taste, then serve.