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.

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.

Brasov Roast Recipe-Pork Shoulder, Potatoes, Onions and Garlic Cloves

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.

Brasov Roast Recipe-Cuting Pork Meat Into Strips

After I finished slicing all the meat, I put it in a bowl and continued with the rest of the ingredients.

Brasov Roast Recipe-Pork Strips in the Bowl

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.

Brasov Roast Recipe-Cutting Pork Bacon Into Pieces

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.

Brasov Roast Recipe-Cleaned and Peeled Onions and Garlic Cloves

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.

Brasov Roast Recipe-Frying Pork Bacon Pieces in the Pot

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.

Brasov Roast Recipe-Fried Pork Bacon Pieces in the Pot

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.

Brasov Roast Recipe-Frying Pork Strips in the Pot Over the Bacon

Mix with a wooden spoon and turn the pieces of meat on all sides to fry evenly for about 2-3 minutes.

Brasov Roast Recipe-Frying Pork Strips in the Pot

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.

Brasov Roast Recipe-Seasoning the Frying Pork Strips in the Pot

Also now I will add the finely chopped onion and garlic.

Brasov Roast Recipe-Add the Chopped Onions and Garlic Over the Seasoned Frying Pork Strips in the Pot

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.

Brasov Roast Recipe-Simmering Pork Stew in the Pot

Add about half a cup of hot water and simmer for about half an hour, stirring occasionally, until the meat is cooked and soft.

Brasov Roast Recipe-Pork Stew in the Pot

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.

Brasov Roast Recipe-Frying Potatoes Cut in Cubes in the Oil

After they are fried and have a golden colour, remove them in a bowl, until the pork is cooked.

Brasov Roast Recipe-Fried Potatoes Cut in Cubes in the Bowl

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!

Brasov Roast Recipe-Pork Stew With Fried Potatoes in the Pot

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.

Brasov Roast Recipe-Served on Plate With Chopped Spring Onion on the Top

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:

Brasov Roast Recipe-Served on Plate With Chopped Spring Onion on the Top

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-Served on Plate With Chopped Spring Onion on the Top

Brasov Roast Recipe

Course: Dinner, Lunch, Main Course
Cuisine: Hungarian, Transylvanian
Diet: Low Lactose
Keyword: Brasov roast, Brasov roast recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 1089kcal
Author: Timea
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.
Print 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
  • 1/2 tsp ground pepper freshly ground
  • 2 tbsp tomato passata
  • 1 tsp goulash pasta
  • 1/2 cup water hot

From Fried Potatoes

  • 1/4 l sunflower oil

Instructions

  • Melt the smoked bacon,cut into small cubes, over medium to low heat so that the bacon does not burn, stirring constantly.
  • 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.

Notes

If you do not have goulash paste, which is an ingredient used in the preparation of goulash, you can use sweet pepper paste or crushed paprika cream.

Nutrition

Calories: 1089kcal | Carbohydrates: 38g | Protein: 24g | Fat: 95g | Saturated Fat: 18g | Cholesterol: 90mg | Sodium: 711mg | Potassium: 1242mg | Fiber: 5g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 43mg | Calcium: 50mg | Iron: 3mg