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Hungarian Tidbits

Roast a la Brasov – Brassói Aprópecsenye

brassoi-apropecsenyeA filling meat and potato dish. A few variations are popular, but it is more than often made with diced pork, onions and generous serving of chopped garlic cooked with a few streaks of smokey bacon and mixed with diced potatoes.  The potatoes supposed to be fried first, undoubtedly this is very nice with crispy potatoes, but many opts for a healthier boiled then oven baked version these days, like in this recipe.  The use of paprika is optional here, but a sprinkle of dried marjoram herb and black pepper really enhances this dish.

Works quite well with diced turkey meat too. Serve with salads and pickled cabbage or gherkins.

Ingredients, 2 portions:

300g pork diced
400g potatoes, dice
50g smoked bacon/panchetta/lardons finely chopped
1 large onion, chopped
1 ripe red tomato diced
1/2 bell pepper chopped
2-3 cloves of garlic, finely chopped
paprika powder (optional), marjoram, black pepper, salt
2 tbsp frozen peas


  1. Peel and dice the potatoes, place in a large pan cover with water and cook till just done, about twenty minutes. Strain and set aside.
  2. Fry the bacon on a little oil, add the onion and garlic and cook for a few minutes on moderate heat.
    Add the diced pork, tomato, pepper and spices, a splash of water if needed, cover and cook till all is tender.
  3. Mix the cooked potatoes with the meat ragout in an ovenproof dish and cook for 20 minutes at 180°C (gasmark 4, 350°F).

Serve with salads and pickles.


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