pork

pan-fried

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Brassó-style Pork and Potatoes

Name: Brassó-style Pork and Potatoes
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 700 g pork loin or shoulder, diced; 900 g potatoes, diced; 120 g smoked bacon, diced; 1 large onion, chopped; 4 cloves garlic, minced; 3 tbsp vegetable oil or lard; 1 tbsp sweet paprika powder; 1 tsp dried marjoram; 0 to taste salt; 0 to taste freshly ground black pepper

Difficulty

medium

Time

1h 5m

Price Category

average

Calories

Medium

Brassó-style Pork and Potatoes is a true Hungarian classic, a hearty and flavorful dish. This substantial meal is made with diced pork, crispy fried potatoes, and savory bacon, seasoned with garlic and marjoram. It's the perfect choice for a cold day or whenever you crave something truly homemade and comforting. Its preparation is straightforward, yet it delivers an unforgettable culinary experience.

ingredients

4 Servings

700 g pork loin or shoulder, diced900 g potatoes, diced120 g smoked bacon, diced1 large onion, chopped4 cloves garlic, minced3 tbsp vegetable oil or lard1 tbsp sweet paprika powder1 tsp dried marjoram

Steps

Preparation

Dice the pork into approximately 2x2 cm (0.8x0.8 inch) pieces, and the potatoes into similar sizes. Cut the bacon into small cubes, finely chop the onion, and mince the garlic.

Fry Bacon and Meat

In a large pan over medium heat, fry the diced bacon until crispy, then remove it to a plate. In the rendered fat (add oil or lard if needed), sauté the chopped onion until translucent. Add the diced pork and brown it on all sides for about 8-10 minutes.

Season and Simmer

Remove the pan from the heat, sprinkle the pork with sweet paprika powder, stir quickly, then add the minced garlic, marjoram, salt, and freshly ground black pepper. Pour in a little water (about 100 ml or 0.4 cups) just enough to cover the bottom of the meat. Return to heat, cover, and simmer over low heat until the meat is tender, about 25-30 minutes. Check occasionally and add a little more water if necessary.

Fry Potatoes

While the meat is simmering, in a separate pan, fry the diced potatoes in plenty of oil until golden brown and crispy. Season with salt to taste, then remove them to a paper towel-lined plate to absorb excess oil.

Combine and Serve

Once the meat is tender, stir in the crispy fried potatoes and the reserved fried bacon. Mix thoroughly and fry everything together for another 2-3 minutes. Serve immediately, garnished with fresh parsley.

Extra Tips

► Fry the potatoes separately to ensure they get perfectly crispy and don't become mushy with the meat.

► For an even richer flavor, use lard instead of vegetable oil for frying.

► Sprinkle with fresh parsley before serving for an extra touch of freshness.

Nutrition

	Per 100g	Per Serving 350g / 12.3 oz
Calories	280kcal	980kcal
Protein	18g	63g
Fat	15g	53g
Carbohydrate	18g	63g
Fiber	2g	7g
Sugar	1g	4g

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