Pork pörkölt (or sertéspörkölt) is a traditional Hungarian pork stew. It is full of flavour but yet surprisingly has very few ingredients. For this reason it’s very easy to make and so has become a staple meal in our home.
Somehow, onions, pork fat and sweet Hungarian paprika come together with the pork to create an amazing flavour. It doesn’t need anything more than a tomato, some water and salt and pepper. Despite cooking sertés pörkölt on an almost weekly basis for several years now, it still amazes me how so few ingredients can taste so good!
The only tricky bit is not letting the meat boil otherwise it becomes tough and chewy. I now prefer cooking it in the oven on a low heat but a slow cooker would work well too.
Hungarians typically eat sertés pörkölt with pickled cucumbers or gherkins which both work really well with this Hungarian pork stew. Or you can eat with it with some Tökfőzelék. Just add some crusty bread and you won’t be disappointed.
If you would like to learn more about Hungarian cuisine, take a look at more of my Ultimate Guide to Hungarian Cooking.
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Also Read
Looking for more classic Hungarian dishes? Check out these posts:
- Hungarian Chicken Noodle Soup – a delicious soup for any time of the year.
- Töltött Paprika – Hungarian stuffed peppers.
- Marhapörkölt – a traditional Hungarian beef stew.
- Hungarian Food – the Ultimate Guide
- The Bogracs – Hungary’s Cooking Cauldron
Or take a look at my full collection of Hungarian recipes for more Hungarian flavours.
Sertés Pörkölt – Traditional Hungarian Pork Stew
Equipment
- Chef Knife
- Chopping Board
Ingredients
- 2 tbsp pork lard
- 3 large large onions finely chopped
- 1 tbsp Hungarian sweet paprika powder
- 1 kg pork shoulder diced into 2cm cubes
- 1 tbsp tomato purée
- Salt
Instructions
- Pre-heat the oven to 140°C
- Heat the lard in a cast iron casserole pan and then sauté the onions for 10 minutes or until soft but not browned.
- Add the paprika powder and still in the fat and the onions for about a minute until well incorporated.
- Add the diced pork and cook until it loses its raw colour, and then add the tomato paste and cook for 1 minute.
- Add just enough water to cover the pork and increase the heat until the water is simmering gently. Do not allow to boil or the meat will become chewy.
- Put the lid on the casserole pan and place it the into the oven and slow cook for about 2.5 hours or until the meat is tender.
- Serve with pickled gherkins and tarhonya, or alternatively with Tökfőzelék
