Hungarian
Brassói aprópecsenye
A hearty Hungarian pan-fry of garlicky pork and crisp potato cubes, finished with marjoram and a touch of paprika. The potatoes are fried separately and folded through the meat just before serving, as in a traditional brassói.
Watch it madeStreet Kitchen · 5:45
Ingredients
- Pork shoulder or pork neck, cut into small 2 cm cubes300g
- Waxy potatoes, peeled and cut into 2 cm cubes500g
- Smoked bacon or kolozsvári szalonna, diced60g
- Lard2 tbsp
- Sunflower oil, for frying potatoes300ml
- Small onion, finely chopped1
- Garlic, finely minced4 cloves
- Sweet Hungarian paprika1 tsp
- Dried marjoram1 tsp
- Caraway seeds, lightly crushed1/4 tsp
- Freshly ground black pepper1/2 tsp
- Saltto taste
- Water or light stock120ml
- Flat-leaf parsley, chopped1 tbsp
Method
- Rinse the potato cubes in cold water, drain well, and pat them completely dry with a kitchen towel.
- Heat the sunflower oil in a deep pan to 170°C and fry the potatoes in batches until golden and crisp; drain on paper towels and season lightly with salt.
- In a wide heavy pan, render the diced smoked bacon over medium heat until it releases its fat and turns lightly crisp.
- Add the lard and chopped onion to the bacon, then cook until the onion is soft and just beginning to colour.
- Increase the heat, add the pork cubes, and sear them until browned on several sides.
- Season the pork with salt, black pepper, marjoram, and crushed caraway, then stir in the minced garlic for 30 seconds.
- Pull the pan briefly off the heat, stir in the sweet Hungarian paprika, then return it to the stove and pour in the water or stock.
- Cover and simmer gently for 18 to 22 minutes, stirring occasionally, until the pork is tender and the liquid has reduced to a glossy, garlicky coating.
- Uncover and cook for a few more minutes if needed so the pork fries lightly in its fat rather than sitting in sauce.
- Fold the hot fried potatoes into the pork just before serving, tossing gently so they pick up the paprika-garlic juices while staying crisp at the edges.
- Sprinkle with chopped parsley and serve immediately, traditionally with pickles or cucumber salad on the side.
Common questions
Can I substitute the pork shoulder or pork neck with another cut for Brassói aprópecsenye?
Yes. Pork loin works but can dry out faster, so shorten the simmer and don’t overcook. Ham or leg is leaner and less traditional; add a little extra fat and watch the pan closely.
How long does Brassói aprópecsenye take, and when should I fry the potatoes?
Plan on about 45–60 minutes total. Fry the potatoes first so they can drain and stay crisp, then cook the pork mixture. Rewarm the potatoes briefly at the end only if needed.
What are the most common mistakes when making Brassói aprópecsenye?
The big ones are wet potatoes, overcrowding the fryer, and burning the paprika. Also avoid adding garlic too early. Keep the paprika off direct high heat and don’t simmer the pork until it turns stringy.
How should I store and reheat leftovers without losing the texture?
Store in the fridge up to 3 days in an airtight container. Reheat in a skillet over medium heat rather than the microwave if possible. The potatoes won’t stay fully crisp, but the pan gives better texture.
What should I serve with Brassói aprópecsenye?
Serve it hot with pickles, cucumber salad, or a simple cabbage salad to cut the richness. A fried egg on top is common. It also goes well with crusty bread and a cold beer.