Absolutely! Here’s a traditional Hungarian Porkolt recipe — a rich, comforting pork stew with paprika that’s a staple in Hungarian kitchens. 🇭🇺
Ingredients (Serves 4–6)
- 2 lbs (900 g) pork shoulder or pork butt, cut into 1–1.5 inch cubes
- 2 tablespoons lard or vegetable oil
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons Hungarian sweet paprika
- 1/2 teaspoon hot paprika (optional, for spice)
- 1–2 bell peppers, sliced
- 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
- 1 teaspoon caraway seeds (optional)
- Salt and black pepper, to taste
- 1–1 1/2 cups water or broth
- Fresh parsley, chopped, for garnish
Instructions
- Brown the meat:
- In a large pot, heat lard or oil over medium heat.
- Add pork cubes and brown on all sides. Remove and set aside.
- Cook the onions and garlic:
- In the same pot, add onions and sauté until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Add paprika:
- Remove the pot from the heat and stir in the sweet paprika (and hot paprika if using). This prevents burning the spice.
- Combine ingredients:
- Return pork to the pot. Add bell peppers, tomatoes, caraway seeds (if using), salt, and pepper.
- Pour in enough water or broth to just cover the meat.
- Simmer:
- Cover and simmer gently on low heat for 1–1.5 hours until pork is tender and the sauce is thick and rich. Stir occasionally.
- Serve:
- Garnish with chopped parsley.
- Serve with Hungarian nokedli (small dumplings), boiled potatoes, or bread to soak up the sauce.
✨ Tips for perfection:
- Use pork shoulder for tender, juicy chunks — lean cuts dry out too quickly.
- Sweet Hungarian paprika is essential; it gives the stew its signature flavor and color.
- Slow cooking on low heat is key — it develops a deep, rich flavor.
If you want, I can also share a “rustic country version” with smoked paprika and sausage — it gives the porkolt a smoky, hearty twist that’s truly authentic in Hungary.
Do you want me to share that version too?
