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Pork porkolt

Porkolt (Pörkölt), Hungarian Pork Stew

Balazs
Traditional Hungarian food, one of the best pork dishes
0 from 0 votes
Prep Time 20 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 5 mins
Course Main Course
Cuisine Hungarian
Servings 6 servings

Ingredients
  

  • 2 1/5 lbs (1 kg) pork shoulder or leg of pork
  • 2 onions diced
  • 5 tbsp oil or duck/goose fat (see recipe for tip)
  • 4 tsp Hungarian paprika
  • 1/4 tsp Black pepper ground, to taste
  • 1 tsp salt
  • 1 green pepper

Instructions
 

  • Cut the meat into 1 inch cubes.
  • Prepare your vegetables: dice onions, tomato and green pepper.
  • Start sauteing the onions over high heat in a large pot with 5 tablespoons of oil or goose/lard/pork fat.
  • When golden, take your onions off the stove. Add paprika, stir.
  • Add the meat, stir, and continue searing over medium-high heat for about 6-7 minutes, stirring regularly. What you want is your meat to be seared on each side and released some of its liquids.
  • Add diced tomatoes and green peppers, salt and pepper to taste. Stir and cook over medium heat for 5 minutes.
  • Now it's time to add some water. What you need is just to cover it, no more than 3 ounces or 100 ml.
  • Continue cooking your porkolt over low heat, partly covered.
  • Pork porkolt is considered done when the meat is fork tender. This takes usually about 75-90 minutes, depending on the type of the cut of meat. Cook over low heat, partly covered. Stir every 15 minutes and check the liquids. Add some water - no more than 1 1/2 ounces or 50 ml at a time - only if all the liquids have been completely evaporated. Usually one cup or 250 ml of water is needed in total.
  • Once the meat is cooked, let all the liquids evaporate. Add 3 ounces or 100 ml of water, bring it to a boil, and your pork porkolt is ready.