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image of pork pörkölt (sertéspörkölt) in a traditional Hungarian setting with tarhonya and pickles
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Sertés Pörkölt – Traditional Hungarian Pork Stew

Equipment

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