Garlicky Hungarian Pork Bites with Crispy Potatoes

Why You’ll Love This Recipe

• Big paprika aroma, garlicky pork, and super-crispy potatoes—comforting and bold in every bite.
• Fast stovetop method that keeps the paprika sweet and the pork juicy.
• Classic Hungarian flavors with easy supermarket ingredients.
• Meal-prep friendly: parboil potatoes and dice pork ahead for weeknight speed.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, garlic, flat-leaf parsley
• Dairy: None
• Pantry: Smoked bacon, sweet Hungarian paprika, hot paprika (optional), lard or neutral oil, kosher salt, black pepper, low-sodium chicken stock (or water)

Full Ingredients

For the potatoes

• 4 medium Yukon Gold potatoes (about 1.5 lb/680 g), peeled and 1/2-inch dice
• 1 tbsp kosher salt (for the boiling water)
• 1 tbsp lard or neutral oil

For the pork and sauce

• 1.5 lb (680 g) pork shoulder or leg, trimmed and cut into 1/2-inch cubes
• 4 oz (115 g) smoked bacon, 1/4-inch dice
• 1 medium yellow onion, finely chopped (about 1 cup)
• 6 garlic cloves, minced, divided (4 for the pan, 2 stirred in at the end)
• 2 tsp sweet Hungarian paprika
• 1/2 tsp hot Hungarian paprika (optional)
• 1 tsp kosher salt (for seasoning the pork), plus more to taste
• 1 tsp freshly ground black pepper, divided
• 1/2 cup (120 ml) low-sodium chicken stock or water
• 2 tbsp lard or neutral oil

To finish

• 1/4 cup (10 g) flat-leaf parsley, finely chopped
• Optional: 1 tsp white wine vinegar or a squeeze of lemon, to brighten

Step-by-Step Instructions

Step 1: Dice and parboil the potatoes

Peel and cut the potatoes into even 1/2-inch cubes. Bring a large pot of water to a boil and season with 1 tablespoon kosher salt. Add the potatoes and simmer for 8 minutes until the edges look slightly softened. Drain well, then return the potatoes to the hot pot and let them steam-dry for 5 minutes. This drives off surface moisture and helps them crisp.

Step 2: Render bacon and crisp the potatoes

In a large heavy skillet (12-inch) over medium heat, cook the bacon until the fat renders and the pieces are lightly golden, 5–6 minutes. Transfer bacon to a bowl with a slotted spoon, leaving the fat in the pan. Add 1 tablespoon lard. Increase heat to medium-high and add the potatoes in a single layer. Cook, turning every 2–3 minutes, until deeply golden and crisp on most sides, 10–14 minutes. Transfer potatoes to a rack-lined sheet pan and keep warm in a 200°F/95°C oven. Reserve the skillet.

Step 3: Sear the pork in batches

Pat pork dry and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 2 tablespoons lard in the same skillet over medium-high. Sear the pork in two batches, 3–4 minutes per batch, just until browned on the outside (it will finish cooking in the sauce). Transfer browned pork to a plate; keep the fond in the pan.

Step 4: Build the garlic–paprika base

Reduce heat to medium. Add the onion and cook until translucent and lightly golden, 3–4 minutes. Stir in 4 minced garlic cloves and cook 30 seconds. Remove the pan from the heat and immediately sprinkle in the sweet paprika, optional hot paprika, and the remaining 1/2 teaspoon black pepper. Stir to coat the onions; adding paprika off heat prevents it from burning and turning bitter. Pour in the stock and stir, scraping up browned bits.

Step 5: Simmer until glossy and pork is just cooked

Return the pork (and any juices) and the reserved bacon to the skillet. Bring to a lively simmer over medium heat and cook, stirring occasionally, until the pork is just cooked through and the liquid reduces to a glossy, spoon-coating sauce, 5–7 minutes. Taste and adjust salt as needed.

Step 6: Toss with the potatoes and parsley

Tip the hot, crispy potatoes into the skillet and gently toss to coat with the paprika sauce, keeping as many crispy edges intact as possible. Off the heat, stir in the remaining 2 minced garlic cloves for a fresh, garlicky top note, and fold in the chopped parsley. If you like a touch of brightness, add the optional vinegar or lemon now.

Step 7: Serve immediately

Serve Brassói aprópecsenye piping hot while the potatoes are at peak crispness. It’s great on its own or with a crunchy dill pickle on the side.

Pro Tips

• Cut everything to 1/2-inch dice so the pork cooks fast and the potatoes crisp evenly.
• Add paprika off the heat to keep it sweet and vibrant—burnt paprika is bitter.
• Don’t overcrowd the pan when searing pork; work in batches for real browning.
• Steam-dry the potatoes after boiling. Dry surfaces = a shatteringly crisp crust.
• Use lard for the most authentic flavor and superior crisping, or a neutral high-heat oil if preferred.

Variations

• Spicier: Use all hot Hungarian paprika or add 3–4 oz sliced csabai/kolbász sausage with the bacon.
• Leaner: Skip the bacon and use pork loin; add 1 extra tablespoon oil to compensate for fat.
• Chicken version: Swap pork for boneless, skinless chicken thighs; cook times remain similar.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water or stock to revive the sauce; re-crisp potatoes over medium-high heat for 3–5 minutes. For best results, make the pork-sauce component ahead (up to 2 days) and crisp fresh potatoes just before serving. The pork portion freezes well for up to 2 months; potatoes do not freeze well.

Nutrition (per serving)

Approx. 800 kcal; 40 g protein; 32 g carbohydrates; 52 g fat; 4 g fiber; 2 g sugars; 980 mg sodium. Values are estimates and will vary with exact ingredients.