Porkolt (Pörkölt), Hungarian Pork Stew
Traditional Hungarian food, one of the best pork dishes
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.