Brasov pork
Cooking time
770 kcal
Difficult level
Spiciness
Gluten free
Lactose free
Ingredients
What we send:
- pork tenderloin
- bacon from Kolozsvár
- potatoes
- paprika
- tomatoe
- makó onion
- garlic
- mangalica fat
- red pepper
- salt
- pepper
Required tools:
- large pan
- pan / deep fryer
- cooking oil / coconut oil for frying potatoes
Cooking
1. Alapanyag
The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel. Chop the onions and garlic, dice the bacon, the peppers and tomatoes into 1 cm cubes. (Hint: If you don’t want the tomato to have a peel on it, cut the peel into a cross first and toss it in hot water for 1 minute. This way you can peel it easily.)
2. Krumpli
Preheat the fryer to 170 ° C. Put the diced potatoes in it and fry until it is a nice golden brown. (about 8-10 minutes) Put the finished potatoes on a paper towel to get rid of excess fat.
3. Szűzpecsenye
While the potatoes are frying, start heating the mangalica fat in a thick-walled pan. When it is hot, put the onion in it and on a medium heat sauteed it. Add the bacon and then the tenderloin. Salt and pepper to taste.
4. Ragu
When the meat is almost done, add the diced tomatoes and peppers. Fry until the meat is a nice red. Just add the red peppers and garlic at the very end.
5. Krumpli + Ragu
Put the potatoes on the ragout. Stir for a few minutes to mix the flavors.
6. Tálalás
Take your finished brassov on the plate and recive the compliments for your food!
Attention! The portions of spices are relative, can be reduced or increased according to taste. Cooking time may vary depending on experience.
[addtoany]