Name: Porkolt
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1 kg pork shoulder (cut into chunks); 60 ml lard or vegetable oil; 3 piece onion (chopped); 2 tbsp sweet Hungarian paprika; 1 tsp hot Hungarian paprika; 4 cloves garlic (minced); 2 piece tomatoes (diced); 1 piece bell pepper (diced); 500 ml water or beef stock; salt and black pepper (to taste)

Method

Soften the onions

Cook the onions in the lard slowly over low heat until deeply softened and golden.

Onion is the base of porkolt's body — don't rush this, it should nearly melt.

15 min

Bloom the paprika

Off the heat, stir in both paprikas and the garlic and let them bloom briefly.

Brown the pork

Add the pork chunks and stir to coat, then cook briefly over medium heat to seal the outside.

Add tomato and pepper

Stir in the tomatoes and bell pepper along with a splash of the water.

Cover and stew slowly

Cover and simmer very gently, adding a little more water as needed, until the pork is completely tender and the sauce is thick.

Porkolt should end up thick enough to coat a spoon, unlike gulyas which stays a soup.

105 min

Season and rest

Season with salt and pepper and let it rest briefly before serving with egg noodles or bread.

5 min

Porkolt

Ingredients

Method

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