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Freshly fried Brassói pork roast with potato cubes and spices
Mouth-watering Brassói pork roast with tender pork, crispy potatoes, and paprika seasoning

Brassói pork roast

Author: Flavelo
Recipes Main Courses
Brassói is not a stew, nor is it boiled meat with potatoes. It is a juicy, garlicky stir-fry Hungarian style. The essence is the meeting of seared meat bits and crispy roasted potatoes, crowned at the end by fresh garlic and the heat of black pepper. In a good Brassói, the potatoes don't get soggy, getting just enough juice to be flavourful.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large frying pan or wok
  • Deep pot for frying potatoes

Instructions

1 ✓

Cut meat into 2x2 cm cubes or strips. Peel potatoes and cut to similar size, wash and dry completely.

Tip: If potatoes stay wet, they cool the oil and won't crisp up. Washing off starch helps prevent sticking.
2 ✓

Heat fat in a large pan and sauté finely chopped onion until translucent.

Tip: Add a pinch of salt to onion; helps release moisture and soften faster.
3 ✓

Add meat and sear on high heat until white, then a bit longer until browned spots appear.

Tip: This 'Maillard reaction' gives the dish its deep, meaty flavour. Don't steam immediately, sear first!
4 ✓

Season with salt, pepper, paprika, and half the crushed garlic (4 cloves). Pour in a little water (approx. 50ml), cover, and braise until tender.

Tip: If using tenderloin, this is 10-15 mins. If shoulder, 30-40 mins. Top up water continuously but only a little, to keep the sauce short.
5 ✓

Meanwhile, fry potato cubes in plentiful hot oil until golden brown (best when fresh). Drain.

Tip: Potatoes are good when crisp outside, soft inside.
6 ✓

When meat is tender and fried down to its fat (water evaporated), add the remaining 2 cloves of fresh crushed garlic, toss with fried potatoes and parsley. Serve immediately.

Tip: Fresh garlic at the end gives that intense aroma which is the soul of Brassói. The heat just hits it, doesn't cook it.

Recipe FAQ

Why no peas?
The original recipe has no peas, but if you like their sweetness with salty meat, feel free to add them at the end.
Which meat is best?
Pork tenderloin is softest (ready in minutes), shoulder is tastier but needs longer braising.

Ingredients

  • 600 g Pork tenderloin (or shoulder)
  • 800 g Potatoes (roasting type)
  • 1 whole Onion
  • 6 cloves Garlic (2 reserved for the end)
  • 1 tsp Sweet paprika (optional, for colour)
  • 1 tsp Salt
  • 1 tsp Ground black pepper (plenty)
  • 3 tbsp Lard (or oil)
  • 500 ml Oil (for frying potatoes)
  • 1 bunch Fresh parsley