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Roast a la Brasov – Brassói aprópecsenye – Hungarian Recipe

2012/03/26 by Varga László


Ingredients (2 persons):

  • 3 boneless pork chops
  • 1 onion
  • 100 grams sliced smoked ​​bacon
  • 100 grams smoked ham
  • 2 bigger potatoes
  • 6 cloves of garlic or 1-2 stalks green garlic
  • Salt and freshly ground pepper

Preparation method:

  1. Boil the potatoes in their skins. When done, skin them and cut them into cubes.
  2. Fry them in a pan with a little oil until golden brown on all sides. Stir and turn the carefully not to break or stick to eachother.
  3. Cut the bacon and ham into very thin stripes.
  4. Fry them in a different pan until the bacon becomes translucid.
  5. Then add the chopped onion and fry for further 2 minutes.
  6. Cut the pork chops into thin stripes and add them to the bacon pan together with the garlic. I used 1 stalk green garlic instead of the cloves.
  7. Salt the mixture and stir-fry until the meat is tender.
  8. When both the meat and potatoes are done, stir them gently together and add some pepper.





1 Comment »

  1. Good Job there my Hungarian Friend. My mother didn’t make this recipe often, but it’s so easy and quick. I scouted out some other variations and ZsuZsu in the kitchen does a lovely job. Sadly there was this idiot on Youtube who claimed that the name of this dish originated in BRUSSELS. What – are they daffy? Isn’t Brussels in Belgium.

    Yikes – keep that woman out of the kitchen.

    Your photos are lovely too.
    Thank you for sharing.
    Hot Hungarian Chef.
    Clara
    (Perhaps you have heard of us. Travel Radio in Africa posted a 1/2 hr interview to be heard globally.)
    Keep up the good work.
    Szia

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