Brassoi apropecsenye

This is a Hungarian recipe that is a firm favourite in our house. It’s practically pork and potato with the meat hob roasted with loads of garlic and the potato tray baked and then everything is mixed together to create the most delicious winter comfort food.

Ingredients for 4 people who already have had starters or 2 very hungry people:

400g pork loin or tenderloin (fillet) cut into small cubes – wash the meat before cutting it into small cubes. Always wash meat after taking it out of the packaging and use a dedicated chopping board for meat only.

20g lardon cut into thin strips – ideally use smoked fatty lardon, I find the Polish deli/grocery stores stock the best that I just keep in the freezer and don’t even bother defrosting before throwing it into the pan

600ml watery stock (vegetable or beef) – this is to provide some flavour, but not too overpowering, depending on the rate that the meet tenderise you may not need the full 600ml. I really like Knorr stock pots as their flavour feels authentic

2 bulbs of garlic, peeled and chopped – it’s a good idea to cut each clove in half and remove any green shoots as this can lend a slightly bitter flavour to the dish

9 medium sized potatoes, peeled and cut into same size small cubes as the meat – usually count 2-3 potatoes per person which equals a serving of mash, fries etc

Maldon sea salt and some olive oil

Method:

Fry the lardon on low heat in a saucepan (not frying pan). The lardon will release a great deal of delicious smoky fat, this is what you want to seal the small cubes of pork in (basically stir + fry until the meat turns from pink to white/brown). Once the meat is sealed, add the chopped garlic, stir it through and then pour enough stock into the pan to just about immerse the meat. Partially cover with a lid.

You’ll need to slow cook the meat in this stock until you can pull it apart with your fork, keep topping up the stock as it evaporates for about 45 mins.

While the meat is cooking, parboil the potatoes in boiling water until you can stick a fork through it but not yet fully cooked. Drain and spread it into a large roasting tin, tossing it in some olive oil and salt (add a few knobs of butter if you want to be super luxurious). Roast for about 40mins, stirring it every so often so that it roasts evenly.

Once both the meat and potato are cooked, pour the meat onto the potato in the roasting tin and mix it up. Serve in a big pasta bowl.