Hungarian Brasov Roast (Brassói Pecsenye) - Full Recipe Tutorial

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat and pork loin is more affordable.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds flavor without alcohol and is cost-effective.

Preheat the oven to 180°C (350°F).

Heat vegetable oil in a large Dutch oven over medium heat until shimmering.

Season the pork shoulder with salt, black pepper, and paprika.

Sear the pork on all sides until browned, about 3-4 minutes per side.

Remove the pork from the pot and set aside.

Add chopped onions and garlic to the pot, sauté until softened, about 5 minutes.

Stir in chopped carrots and bell peppers, cooking for another 3-4 minutes.

Deglaze the pot with white wine, scraping up any browned bits.

Return the pork to the pot and add bay leaves, thyme, and chicken broth.

Cover and roast in the oven for 2-3 hours, until the pork is tender.

Add quartered potatoes to the pot during the last hour of cooking.

Remove the pot from the oven and let rest for 10 minutes before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary