Brassói Aprópecsenye Recipe Hungarian Pork with Potatoes
Brassói aprópecsenye is a glorious Hungarian dish that may not be well known outside of Hungary, but it is much loved, especially in the East of the country. Crispy fried potatoes are tossed with a mix of onions, garlic, bacon and soft pork tenderloin, it's comfort food heaven!
Servings 2 Servings
Calories 833kcal
Ingredients
- 2 Medium Potatoes 400g
- 1 Medium Onion 150g
- 1 Medium Tomato 100g
- 1 Small Green Pepper 100-125g
- 4 Garlic Cloves
- 75 g Bacon Lardons 2½oz
- 300 g Pork Tenderloin 11oz
- 1 teaspoon Sweet Paprika
- ½ teaspoon Caraway Seeds
- ½ teaspoon Dried Marjoram or Oregano
- 1 teaspoon Coarse Sea Salt Plus extra to boil the potatoes
- ½ teaspoon Black Pepper
- 3 tablespoon Lard Beef Dripping or Duck Fat
Instructions
- Peel the potatoes and cut them into a 25mm (1") dice
- Place a 17cm or 7" saucepan on the hob, fill it with water, add salt and the potatoes. Bring the water to a boil, then reduce the heat so it is just simmering, then parboil for 5-7 minutes.Then drain the potatoes and allow them to steam dry until they are needed.
- Cut the onion in half, peel it and then cut it into a 1cm (½") dice.
- Cut the tomato into a dice the same size as the onion.
- Deseed the green pepper and cut it into a 5mm (¼") dice.
- When you turn down the heat on the potatoes, heat a 28cm or 11" frying pan over a medium-high heat, and when it is hot, add 1 tablespoon of the lard. When it has melted, throw in the bacon and cook until it is golden. This will take 2-3 minutes, depending on the heat.
- Add the onion, green pepper, tomato and caraway seeds, cook over a medium-low heat for 15-20 minutes. Stir this mix every 2-3 minutes, and keep an eye on it. If it begins to colour too much, reduce the heat a little.
- Peel the garlic cloves and chop them as finely as you can.
- Cut the pork tenderloin into a 20-25mm (¾-1") dice.
- 7-10 minutes after the onions have gone into the pan, heat the remaining lard over a medium-high heat in a second 25cm or 10" frying pan, and when it has melted, add the diced potatoes and cook them until they are crispy and golden.Stir them carefully to stop them from falling apart. This will take around 12-15 minutes.
- Around 5 minutes before the potatoes are ready, turn the heat under the onions to high, add the pork, garlic, marjoram, black pepper, and salt, then cook for 5-6 minutes, stirring constantly.
- Throw in the crispy potatoes, sprinkle over the parika, toss/stir to combine, then serve.
Video
Nutrition
Serving: 1 | Calories: 833kcal | Carbohydrates: 60g | Protein: 60g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 23g | Cholesterol: 165mg | Sodium: 1908mg | Fiber: 8g | Sugar: 10g
