ReceptnaptárBrassó-style pork with fried potatoes
Brassó-style pork with potatoes, brassói aprópecsenye, is a classic of Hungarian restaurants. Several stories circulate about its name, but it is certainly a Hungarian dish. Its flavour comes from meat seasoned with garlic and marjoram together with crisp diced potatoes. Traditionally the potatoes are deep-fried in oil, but they can also be done in the oven, which makes it lighter.
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Ingredients
Method
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- Fry the potato cubes in plenty of oil until golden (or roast with a little oil at 220 °C for 30 minutes) and drain.
- In a large frying pan, soften the onion in a little oil, add the meat and fry over high heat until it turns white.
- Sprinkle with paprika, caraway and marjoram, season, add 100 ml water and braise covered for 20-25 minutes until the meat is tender and the liquid has cooked away.
- Finally add the garlic and the fried potatoes and toss together.
- Serve with gherkins; it keeps 3 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pat the potatoes dry before frying, because wet cubes do not brown nicely and the oil spits more.
- Add the garlic only at the very end, so that it keeps its strong aroma and does not turn bitter.
- Toss the potatoes with the meat only just before serving, because they soften quickly in the sauce and lose their crispness.
Frequently asked questions
Which meat works best?
Pork leg is leaner, pork neck is juicier. It is traditionally made with tenderloin too, in which case the braising time is shorter.
How long does it keep?
It keeps for 3 days in a container in the fridge, but the potatoes soften. Reheated in the oven or a frying pan, they regain some of their crispness.
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