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Named after the Hungarian city of Brassó, “Brassói Aprópecsenye” literally means “Tiny Roasts from Brassó”. The meat component being “roasts” is tongue in cheek, because brassói is just bits of lean pork fried up and served on a bed of fried potatoes. There are brassói recipes circulating that contain, among other things, bacon, but that just defeats the aim of the dish, because having both pork meat and bacon implies you are in the plenty, when in fact brassói evolved to serve something nice with limited resources.

Don’t look for the city of Brassó on the map though; they call it Brașov now. There are 42 letters in the Hungarian alphabet, but there is no ș among them. Allow me to explain. The Trianon peace treaty which officially ended the First World War for Hungary, signed in Versailles in the Trianon Castle on the 4th of June, 1920, was one of the most catastrophic events in the history of the Hungarian Nation. With this „treaty”, the Allies or more commonly the 'Entente' implemented the decision by which Historic Hungary was dismembered and huge chunks of it given to its neighbours. This is how the Hungarian city of Brassó ended up in Romania. Hungary also lost land to Austria, Czechoslovakia  and Yugoslavia reducing its size from 283,000 sq km to less than 93,000 sq km. Population was reduced from 18.2 million to 7.6 million.

150 g lean pork blade strips
1/8 cup flour
5 medium large red potatoes
oil for deep frying
salt and pepper to taste

• Pound the meat thin and cut into strips.
• Roll the trips into flour and set aside.
• Peel the potatoes and chop them into small cubes.
• Cook the potatoes in water until not quite tender.
• Drain.
• In a deep fry pan heat the oil.
• On medium heat fry the pork strips to golden brown.
• Remove strips with a slotted spoon and let them drain on paper towel.
• Season pork strips with salt and pepper.
• Next plunge the still hot drained potatoes into the oil and fry them to golden.
• Stir the frying potatoes a little so they brown evenly.
• Remove fried potatoes with a slotted spoon and place them on paper towel.
• Season the potatoes with salt and pepper.
• Top the potatoes with the pork strips and serve with dill pickles.
  Serves 2


  1. Zsuzsa, I miss your posts so much :-( I come and have a look here now and then just to check and hope you feel ok and that it's just because you are very busy.
    Last week I made you turo gomboc recipe and I need your help :-( It was a complete disaster. Too liquid to make balls, so I threw some dough with a tablespoon to cook first. The taste was delicious, but it looked like small monsters. Then I started to add more semolina and a bit of starch... finally managed the balls, but they were tougher and not as delicious as the monsters. Maybe I have used the cheese which was too liquid? I have bought the Polish turo-type cheese, it's usually not as dry as the Hungarian one... Maybe you have some other advice?
    I hope to see your new posts very soon and hope you are in excellent health and mood!

  2. Hello Sissi,

    Unfortunately Blogger doesn't notify me when someone posts. I only saw this message when I came here for one of my recipes. I have been insanely busy and I had no energy to take photos or write recipes. But I will get back to it before too long. If you want we could exchange e mails that way you can get a hold of me. Give me a time - preferably on an evening and I will post my e mail here for a limited time.

    Now about the turo gomboc. Never increase the semolina; always remove the liquid from the cheese. The cheese should be clumping together kind of buttery. Let it drip through a couple of layers of cheesecloth for half a day or even longer. Depending on its fat and moisture content, the process can reduce the cheese significantly. So in the end it is more economical to buy a more expensive cheese with higher butter content and less moisture. The best of course is homemade turo. It is not too much trouble to make turo, it only takes time.

  3. PS. I meant your evening hours. you are about 8 or 9 hours ahead of me. I live on the far side of Canada - close to the Pacific Ocean.

  4. Hi Zsuzsa, thank you for the answer. I am so happy you haven't completely abandoned the blog idea and most of all that you are ok. I will write an email then.

  5. Thank you Thank you Thank you!
    OMG. I am soooo glad you set the record straight on this recipe, it's origins and preparation. It looks yummy BTW.

    I always knew what this dish was and it's origins, but just recently some crazy woman posted a YOUTUBE video that puts Hungarians to shame. It says...
    ..."contrary to its name, Pork a'la Brussels is a very popular Hungarian dish called ' Brassoi Apropecsenye" in Hungarian."

    Brussells is in Belgium!

    The person claims that she will share the secrets of Hungarian cooking. Please let us rescue the world from this shameful ignorance.

  6. Way too funny! But I see what you mean Hot Chef, hahaha.




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