The Brasov roast recipe represents a delicious typical Hungarian recipe representing a pork stew with lots of garlic mixed with french fries and served with pickles, amazing. It is an ideal recipe for dinner but it is also consumed at lunch, it is relatively simple to make and I invite you to try it too because it is very tasty.
The history of this recipe is quite controversial and there are several opinions about how this recipe was born and where its name comes from. I remain of the opinion that the Brasov roast recipe (Brassói aprópecsenye) was made and served on the train that runs between Budapest and Brasov, a city in Transylvania and this recipe is also the closest to the one we make today.
Contents
What Ingredients Will We Use in This Recipe?
As I said, we will make a pork stew with garlic and a lot of pepper in which we will incorporate the diced potatoes and fried in oil.
For four servings I will use about 650 g of pork shoulder (as you can see they use meat without or with very little fat) and 6 cloves of garlic.
I also need 800 g of potatoes, I chose white, 100 g of smoked bacon and two medium-sized white onions, these represent my innovation, onions not being part of the original recipe but I like to use it in stews
How Do I Prepare the Ingredients?
The first time you have to cut the meat, it can be cut into cubes, just like I will cut the potatoes, but this time I chose to cut it into strips because I like it more that way.
After I finished slicing all the meat, I put it in a bowl and continued with the rest of the ingredients.
Bacon will be the first ingredient in the recipe because we will start melting it, so cut it into small pieces to melt easier and faster. As you can see, I use bacon with as little meat as possible, not at all if possible, so it will melt almost completely.
After chopping the onions and garlic, I will chop them as small as possible so that they will disappear in the stew, leaving only their taste.
How to Make the Brasov Roast Recipe?
To get the perfect taste, I will first melt the smoked bacon cut into small cubes, over medium to low heat in my cast iron dutch oven, so that the bacon does not burn, stirring constantly.
We do this until we notice that the pieces of bacon become crispy, meaning that they have removed all the fat. Now, whoever wants can take out the bacon bits obtained, I left them in the pot because I don’t mind their taste in food, I really like them.
If you don’t have smoked bacon or you don’t want to use something like that in food, you can melt lard or goose fat, you will get good results with them as well.
We raise the temperature to medium-high and add the meat cut into strips to fry a little in the lard and get a little colour.
Mix with a wooden spoon and turn the pieces of meat on all sides to fry evenly for about 2-3 minutes.
Season with a teaspoon of sea salt, half a teaspoon of freshly ground pepper, a teaspoon of Goulash paste (or sweet pepper paste) and two tablespoons of tomato passata.
Also now I will add the finely chopped onion and garlic.
Mix everything and let it simmer in its own juice for about a minute, if it doesn’t have enough juice, add a little water.
Add about half a cup of hot water and simmer for about half an hour, stirring occasionally, until the meat is cooked and soft.
While the meat is cooking, fry the diced potatoes in sunflower oil. You can fry them either in a saucepan with a lot of oil as I did or in a frying pan.
After they are fried and have a golden colour, remove them in a bowl, until the pork is cooked.
Now add the french fries over the pork stew, mix lightly so as not to break the potatoes, and that’s it, we’re done, this being the famous Brasov roast recipe in my version. Let’s served it!
Serving the Dish
Serve hot, I sprinkled sliced spring onions on top, and served with pickles or with a cabbage or tomato salad, it is delicious and ideal for dinner or even lunch. And of course, a glass of cold beer can’t be missed.
Pork is a basic ingredient and widely used in our recipes, so if you liked my Brasov roast recipe, I recommend you try the following:
- Easy Oven Baked Pork Steak Recipe
- Slow-Cooked Pork Shoulder in the Oven
- Braised Pork Knuckle Recipe
- Creamy Pork Stew Recipe
- Simple Pork Tenderloin Stew Recipe
Don’t forget that on our Facebook, Twitter, Instagram and Pinterest page you will be up to date with our new recipes inspired by the wonderful Hungarian cuisine and more.
Brasov Roast Recipe
Equipment
- cast iron dutch oven
- Saucepan
Ingredients
- 650 g pork shoulder
- 6 cloves garlic
- 2 pieces onions medium-sized
- 800 g potatoes
- 100 g bacon smoked
- 1 tsp sea salt kosher
- ½ tsp ground pepper freshly ground
- 2 tbsp tomato passata
- 1 tsp goulash pasta
- ½ cup water hot
From Fried Potatoes
- ¼ l sunflower oil
Instructions
- Raise the temperature to medium-high and add the meat cut into strips to fry a little in the lard and get a little colour. Turn the pieces of meat on all sides to fry evenly for about 2-3 minutes.
- Season with sea salt, freshly ground pepper, goulash paste and tomato passata and add finely chopped onion and garlic.
- Mix everything and let it simmer in its own juice for about a minute Add about half a cup of hot water and simmer for about half an hour, stirring some time.
- Fry the diced potatoes in sunflower oil, and after they are fried and have a golden colour, remove them in a bowl.
- Add the fried potatoes over the pork stew, mix lightly so as not to break the potatoes and serve it.