Can I make this dish spicier?
Yes, you can add a pinch of hot paprika or a small amount of cayenne pepper along with the sweet paprika for a spicier kick.
DINNER
Hungarian Brassói Aprópecsenye: Pork and Potato Stir-fry with Marjoram
This hearty Hungarian Brassói Aprópecsenye is a flavorful pork and potato stir-fry, seasoned generously with paprika and marjoram. It's a comforting one-pan meal perfect for a satisfying dinner.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the cubed pork shoulder and cook, stirring occasionally, until browned on all sides, about 8-10 minutes. Remove the pork from the skillet and set aside.
02
Add the chopped onion to the same skillet and cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
03
Stir in the sweet paprika, dried marjoram, salt, and black pepper. Cook for 30 seconds, stirring constantly, to toast the spices.
04
Return the browned pork to the skillet. Add the cubed potatoes and 1/2 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender and the pork is cooked through.
05
Remove the lid and increase the heat to medium-high. Cook, stirring occasionally, for 5-7 minutes, allowing any excess liquid to evaporate and the potatoes to lightly crisp up. Serve hot.
About This Recipe
This hearty Hungarian Brassói Aprópecsenye is a flavorful pork and potato stir-fry, seasoned generously with paprika and marjoram. It's a comforting one-pan meal perfect for a satisfying dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, use smoked paprika instead of sweet paprika. A touch of caraway seeds (1/4 teaspoon) can also be added with the other spices for a more authentic Hungarian taste. Ensure your pork cubes are uniform in size for even cooking.
Easy Substitutions
Chicken or beef can be used instead of pork, though cooking times may vary. Sweet potatoes can replace regular potatoes for a different flavor profile. If fresh marjoram is available, use 1 tablespoon, added at the end of cooking.
Storage & Reheating
Store leftover Brassói Aprópecsenye in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to prevent drying out.
Serving Suggestions
Serve this hearty stir-fry with a side of pickled cucumbers or a simple green salad to cut through the richness. A dollop of sour cream or plain yogurt can also be a delicious accompaniment. Fresh crusty bread is perfect for soaking up the flavorful juices.
Common Mistakes
Overcrowding the pan when browning the pork can lead to steaming instead of browning, resulting in less flavor. Cook the pork in batches if necessary. Not toasting the paprika briefly can result in a raw spice flavor; however, cooking it too long or at too high a heat can make it bitter. Ensure the heat is medium and stir constantly. Undercooking the potatoes will leave them hard; ensure they are tender before increasing heat to crisp them. Overcooking the pork can make it dry and tough, so monitor cooking time.
Frequently Asked Questions
What kind of pork shoulder should I use?
Boneless pork shoulder (also known as pork butt) is ideal for this recipe as it becomes very tender when simmered.
Can I prepare this dish ahead of time?
While best served fresh, you can prepare the dish a day in advance. Reheat gently on the stovetop, adding a little water if it seems dry.
MORE TO KNOW
Brassói Aprópecsenye is named after the city of Brașov (Brassó in Hungarian), though its exact origin is debated. The key to its rich flavor lies in the generous use of paprika and marjoram, which are staples in Hungarian cuisine. Browning the pork thoroughly before adding other ingredients creates a deep, savory base. Don't rush the simmering step; this allows the flavors to meld and the pork to become tender. The final step of cooking uncovered helps to develop a slight crispness on the potatoes, adding a delightful texture contrast.
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