Brasov-Style Pork Roast

This quick-to-make Hungarian pork dish packs an intense, characterful flavour despite its simplicity.

The pork is cut into small cubes. Fat is heated in a pan and the meat is seared over high heat. The pan must not be overcrowded, so the meat fries rather than steams.

Once a good crust forms, minced garlic is added.

• Seasoned with salt and pepper
• Fried uncovered, without a lid
• The natural juices are cooked off

The potatoes are separately deep-fried to a golden brown in plenty of oil.

The cooked meat and fried potatoes are tossed together and served immediately.