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

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!