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Brassoi pork and potato skillet with fresh parsley
Mouthwatering Brassoi pork roast with crispy potatoes and paprika.

Garlicky Pork and Potato Skillet (Brassoi)

Author: Flavelo
Recipes Main Courses
Brassói is neither a stew nor a simple hash. It's a juicy, garlicky stir-fry, Hungarian style. The essence is the meeting of seared meat juices and crispy fried potatoes, crowned with the pungency of fresh garlic and black pepper. In a good Brassói, the potatoes don't get soggy; they soak up just enough jus to be flavorful while staying crisp.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large skillet or wok
  • Deep pot for frying potatoes

Instructions

1 ✓

Cut meat into 1-inch cubes. Peel and cube potatoes similarly, wash, and dry thoroughly.

Tip: If potatoes are wet, they cool the oil and won't crisp. Washing off starch prevents sticking.
2 ✓

In a large skillet, heat the lard and sauté the finely chopped onion until translucent.

Tip: Add a pinch of salt to the onion to help draw out moisture and soften it faster.
3 ✓

Add meat and sear on high heat until it turns white, then continue until browned spots appear.

Tip: This Maillard reaction gives the deep meaty flavor. Don't steam it immediately; sear it first!
4 ✓

Season with salt, pepper, paprika, and half the garlic (4 cloves). Add a splash of water (2 tbsp), cover, and simmer until tender.

Tip: Tenderloin takes 10-15 mins; shoulder needs 30-40. Keep liquid minimal—it should be a roast, not a stew.
5 ✓

Meanwhile, fry potato cubes in hot oil until golden brown. Drain.

Tip: Potatoes are ready when they sound hollow when tapped.
6 ✓

When meat is tender and water evaporated (sizzling in fat), add the remaining 2 cloves of fresh crushed garlic. Toss with the fried potatoes and parsley. Serve immediately.

Tip: Fresh garlic added at the very end provides the intense aroma that is the soul of Brassói. The heat just warms it up.

Recipe FAQ

Why no peas?
The original recipe doesn't use peas, but if you like their sweetness against the salty meat, feel free to add them at the end.
Which cut of meat is best?
Pork tenderloin is the most tender (cooks in minutes), while pork shoulder is more flavorful but requires longer braising.

Ingredients

  • 1.3 lbs Pork Tenderloin (or Shoulder)
  • 1.75 lbs Potatoes (starchy type)
  • 1 medium Yellow Onion
  • 6 cloves Garlic (reserve 2 for the end)
  • 1 tsp Paprika (optional, for color)
  • 1 tsp Salt
  • 1 tsp Black Pepper (freshly ground, generous amount)
  • 3 tbsp Lard (or Oil)
  • 2 cups Vegetable Oil (for frying potatoes)
  • 1 bunch Fresh Parsley