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image of Braised pork in a Hungarian sweet paprika sauce with sautéed potatoes, served with pickles.
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Brassói Apropecsenye

Braised pork in a Hungarian sweet paprika sauce with sautéed potatoes.

Equipment

Ingredients

  • 1 kg potatoes (peeled and diced into 1.5 cm dice)
  • salt
  • 2 tbsp Zsíir (Hungarian pork lard) or pork dripping
  • 2 medium onions (finely chopped)
  • 500 grams pork fillet (fillet, leg, shoulder, or just diced pork diced into small cubes, if possible left to dry for 30 minutes)
  • 1 tbsp Hungarian sweet paprika
  • 2 TV Paprika (or green bell peppers)
  • fresh parsley (finely chopped)

Instructions 

Potatoes

  • Melt 1 tbsp zsír or pork dripping in a heavy based sauté pan.
  • Add the diced potatoes and sprinkle with salt and sauté until they have achieved a crispy golden brown texture.
  • Set aside to a warm place.

Pork Stew

  • Melt 1 tbsp zsír or pork dripping in a frying pan and sauté the onions for 5 minutes over a medium heat.
  • Add the diced pork fillet and stir fry until the meat has browned.
  • Sprinkle the sweet paprika over the meat and stir well to combine, then add the garlic and sauté for a minute.
  • Add tomatoes and TV paprika and continue to sauté until the the TV paprika is soft and the meat is tender.
  • Season with salt and pepper to taste.
  • Sprinkle generously with chopped parsley and serve on a bed of sautéed potatoes.