AI-generated
Brassói aprópecsenye — garlic pork with golden potatoes
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Source: https://recipheon.com/en/recipes/main-dishes/brassoi-apropecsenye-garlic-pork-with-golden-potatoes
About this recipe
Brassói aprópecsenye is a Hungarian dish of pork, garlic, bacon and separately browned potatoes. This home version uses tenderloin, which needs only a short fry, and potatoes that are first parboiled, then browned in a skillet. The garlic goes in over low heat near the end to keep its aroma. Everything is tossed together just before serving: the meat and bacon coat the potatoes with a thin layer of flavorful fat and juices, without a heavy sauce. Allow about 1 hour and 25 minutes for four generous servings.
Ingredients
Pork and garlic
600 g raw boneless, skinless pork tenderloin, weighed after removing silverskin and larger pieces of fat
80 g smoked and poached pork belly, already cooked and ready to eat, without skin or bones
20 g peeled garlic
40 g lard: 30 g for the potatoes and 10 g for the meat; all the cooking fat stays in the dish
salt, used in stages: 4 g for the meat, 4 g for the potatoes and up to 2 g for final seasoning to taste
1 g ground black pepper
Golden potatoes
900 g raw peeled all-purpose potatoes (type B), weighed after peeling
1500 ml water for boiling the potatoes, discarded after cooking
Steps
Prepare a pot of about 3 liters and a wide, deep skillet about 28–30 cm in diameter. Cut the potatoes into cubes about 2 cm across. Pat the tenderloin dry, slice across the grain about 1 cm thick, then cut into strips 3–4 cm long; season with 4 g salt and the pepper. Finely dice the bacon and finely chop the garlic.
Put the potatoes in the pot, add the measured water and bring to a boil. Simmer gently for about 8–10 minutes from boiling, until a knife starts to enter the cubes easily but they still hold their shape. Drain, discard all the water and leave the potatoes in the colander for about 5 minutes to steam-dry; their surfaces should be dry before frying.
While the potatoes cook, put the bacon in the dry skillet and heat over low, then medium heat for about 5–7 minutes. Stir until the cubes are lightly browned and have released some fat. Spoon them onto a plate, leaving all the rendered fat in the skillet for the potatoes.
Add 15 g lard to the bacon fat and heat over medium heat. Add half the dried potatoes in a single layer and fry for about 10–12 minutes, turning every few minutes, until golden on several sides and tender inside. Transfer to a large bowl, add another 15 g lard and fry the second half the same way. Combine both batches in the bowl, season with 4 g salt and leave the bowl without a cover while you fry the meat.
AI-generated Heat 5 g lard in the same skillet over medium-high heat. Spread out half the meat and fry for about 4–5 minutes; at first, leave the strips briefly without moving them, then turn them until browned and cooked through. Transfer to a clean plate, add the remaining 5 g lard and fry the second batch the same way. Keep the meat and all its juices on the plate.
Reduce the heat to low and let the skillet cool briefly. Add the garlic to the remaining fat and stir for about 30 seconds, just until fragrant, before it starts to brown. Return all the meat with its juices, the bacon and all the potatoes, then gently turn with a spatula over medium heat for about 1–2 minutes, until everything is hot. Taste, add the remaining salt if needed and immediately divide among four servings with the fat and juices from the skillet.
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