Brassói Aprópecsenye - Brasso Style Pork
Preparation time: 10 minutes; Frying time: 20 minutes; Makes 4 servings
This is the PKD version of a traditional Hungarian dish. My mother used to make it at home and it can also be found on most restaurant menus.
Originally it is made with a lot of garlic and served with fried potatoes. In this PKD version the garlic is left out, the potatoes are replaced with deep-fried carrots and parsley roots and the amount of fat is increased.
If you follow the strict version of PKD, use only the meat and the slab.
If you don't eat pork, replace it with beef or lamb.
600 g pork, cut into stripes (neck, shoulder or loin)
200 g fatty, preferably meatless Mangalica smoked slab
1-2 tbsp lard
Black pepper (optional)
400 g carrots and parsley roots
Lard for deep frying
Cut the meat into stripes.
On an iron pan fry the slab and set aside. Add more lard if necessary and fry the meat in small portions for a few minutes until done and got some nice color. Set aside.
Season with salt and pepper.
Peel and slice the vegetables.
In another small iron dish heat the lard and deep-fry the veggies in smaller portions until golden.
Set aside and salt to taste.
Mix the meat with the bacon and veggies and put in the oven for 10 minutes to warm through.
You can order my PKD Recipe Book HERE.