31 October, 2012

Pork Stew in Brasso Style (Hungarian dish)

This is one of my favourite Hungarian dishes which I cook quite often. It is not just simple but also quick 'slow' stew :) Much quicker than a beef stew, actually.
As every national dish, there is no one and only recipe for this stew either. As many house in Hungary, as many recipes.
I cook it the same way as my mother: with onion because that makes the juice thick.

1 kg diced, stewing pork*
2 brown onion, peeled and finely chopped
few cloves of garlic, peeled and finely chopped
2-3 tbsp duck fat / lard
salt & pepper

Do not trim the fatty bits from the pork! Without them the meat will dry out. 
Sauté the onion in the fat and add garlic and meat, stirring continuously. 
Season with pepper. Cover and simmer slowly in its own juice for an hour. 
Stir it occasionally and replace any of the juices that evaporate with a little warm water if necessary. This pork stew should be cooked in small amount of liquid.
When it is ready, remove the lid, season with salt and on high heat make the juice thick. 

Traditionally cooked-fried potato is the typical side dish for it but we eat paleo way.
Some side dish tips:
  • mashed carrot
  • mashed cauliflower
  • mashed parsnip
  • cooked-fried celery
  • chokes cubes shallow fried in oil
* Do not buy lean meat.

- Always buy the meat at the butcher. The prepacked meat in supermarkets usually does not have enough fat which is so important in this dish.
- You can buy lard in big supermarkets. I prefer duck fat which I get at Coles or at the butcher.

Enjoy :)

With mashed carrot

 With mashed parsnip and herbs

With mashed cauliflower 

With celery 

Variations for wellbeing
Dairy intolerance: enjoy as is.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is.

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