Brasov-Style Pork Roast

Brassói pork is a quick yet characterful Hungarian meat dish: garlicky, peppery pork cubes tossed together with fried potatoes. Its secret is to let the meat brown, not steam.

For the meat:

1. Cut the 600 g pork leg into small cubes.

2. Heat fat in a pan and start browning the meat over a high heat – do not put it in too tightly packed, or it steams instead of browning.

3. When the meat has a nice crust, add the 3 cloves finely chopped garlic, season with salt and pepper, and keep frying uncovered until its own juices evaporate.

For the side:

4. Cut the 600 g potatoes into chips and fry them golden in the 1 litre hot oil, then lift them onto paper towel.

5. Toss the cooked meat together with the fried potatoes and serve fresh.

Tip: Add the garlic only towards the end of the browning, so it does not burn and turn bitter.