Brasov pork

Cooking time

770 kcal

calories

Difficult level

easy

Spiciness

közepesen csípős

Gluten free

gluten free

Lactose free

Ingredients

Brasov Pork - Chefbag - Dinner Ingredients Home Delivery

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

Brasov Pork - Chefbag - Dinner Ingredients Home Delivery

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.)

Brasov Pork - Chefbag - Dinner Ingredients Home Delivery

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.

Brasov Pork - Chefbag - Dinner Ingredients Home Delivery

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.

Brasov Pork - Chefbag - Dinner Ingredients Home Delivery

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.

Brasov Pork - Chefbag - Dinner Ingredients Home Delivery

5. Krumpli + Ragu

Put the potatoes on the ragout. Stir for a few minutes to mix the flavors.

Brasov Pork - Chefbag - Dinner Ingredients Home Delivery

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.

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