500 g pork shoulder
100g smoked bacon
1 head of onion
4 cloves of garlic
1 tsp red pepper
1 tsp marjoram
1 kg of potatoes
Step 1 – To prepare the original Brasso, wash, peel and dice the potatoes thoroughly. Heat hot oil and fry until nicely red.
Step 2 – In the meantime, wash the meat and cut it into cubes roughly the same size as the potatoes.
Step 3 – The bacon and red onion are also diced, but these are already cut into small pieces. Fry the bacon in a pan, when it is glassy, add the red onion and fry together until light.
Step 4 – Add the pork, fry until white, then sprinkle with red pepper, salt and pepper, and add the crushed garlic.
Step 5 – Cover with a little water and simmer the brasso until the meat is completely soft. If necessary, replace the evaporated water. When the meat is almost tender, add the marjoram. At the end, not only fat should remain on the meat, but also cooking juice, which is approx. It can be 100ml.
Step 6 – Mix the potatoes previously fried in oil or fat with the juicy meat. Serve hot with cucumber salad.