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Brassói Aprópecsenye

Small Roast from Brassó

Named after a former Hungarian city, Brassó (Romanian: Braşov), brassói aprópecsenye is a classic Hungarian dish which is quick and easy to make. It was among the top 10 in the main courses category in a 2010 online vote to find Hungary’s favorite dishes. This is a translation of a recipe written for tutitippek.hu by author pocak.

400 grams pork blade
600 grams potato
3-4 garlic cloves
1 teaspoon marjoram
1 consommé cube
1 teaspoon paprika
Oil, salt, crushed pepper

Cut the meat into small dice and fry in a little oil until brown. Add salt, pepper, crushed garlic and marjoram. Dissolve the consomme cube in a little water, add to the meat, cover and steam until soft. Dice the potato and fry in plenty of hot oil. Fry the meat until juice is gone, dry off the oil from the potato and add to the meat. Stir and steam together for a few minutes. Sprinkle with paprika, stir well and serve with homemade pickled vegetables.

  1. C'est Moi says:

    What is Hungarian for Pork Blade? While we are at it, would this also be what is know in the US as Boston Butt? If not, what is that called?

  2. Vándorló says:

    @C’est Moi: Pretty sure this is ‘lapocka’(sertés) in Hungarian.

  3. justasking says:

    @ C’est Moi,

    Vandor is right, this cut is also used for hams, so yes to your Boston Butt example. You can also use a shoulder cut as well.

    When shopping, look for meat that is well marbled if you are not comfortable asking. They tend to be cheaper for they are a tougher cut of meat. Also, because of the marbling and toughness, it tolerates a long simmer time and will retain it’s shape without falling apart like a pork tenderloin would or a less fatty cut of meat.

    The more marbled the meat, have it be pork, beef etc…the more flavourful it will taste for the flavour is in the fat. You can always cut off the fat from the meat after it is cooked and not eat it if you are concerned with calories and cholesterol.

    Oh, and don’t forget to take the dish that you are cooking in off the heat when adding the paprika. If you don’t, the paprika could burn and you will have a bitter tasting dish.

  4. Laszlo says:

    Unfortunatelly one of the most important ingridients is left out here, SMOKED BACON(fustolt szalonna). The meat needs to be fried on it. It will give a lovelly taste to this dish.
    Without this Brassoi is not Brassoi.

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