Pörkölt (Hungarian Pork Stew)

Ingredients

• •1.5 lb boneless pork shoulder, cut into 1.5-inch cubes
• •2 large yellow onions, finely diced
• •2 tbsp vegetable oil or lard
• •2.5 tbsp sweet paprika
• •0.5 tsp hot paprika or a pinch of cayenne
• •3 garlic cloves, minced
• •1 tbsp tomato paste
• •1 small green bell pepper, finely diced
• •0.5 cup water or light chicken broth
• •0.5 tsp caraway seeds
• •1 bay leaf
• •to taste salt and black pepper
• •0.5 cup sour cream, for serving
• •as needed egg noodles or boiled potatoes, for serving

Directions

1. 1Heat oil in a heavy Dutch oven or thick-bottomed pot over medium heat; add onions and cook slowly, stirring often, until deep golden and very soft, about 12 minutes — this step is the flavour base so do not rush it.
2. 2Remove pot from heat, stir in both paprikas and garlic, then return to low heat and stir for 1 minute until fragrant.
3. 3Add green pepper, tomato paste, and caraway seeds; stir to coat everything evenly.
4. 4Add pork cubes, season well with salt and pepper, and stir to coat in the onion-paprika mixture.
5. 5Add water or broth, tuck in the bay leaf, bring to a gentle simmer, then cover tightly and cook on low heat for 60 minutes.
6. 6Remove the lid for the final 10 minutes and let the sauce reduce until it clings thickly to the pork — stir occasionally to prevent sticking.
7. 7Discard bay leaf, taste and adjust seasoning, and serve over egg noodles or boiled potatoes with a dollop of sour cream on the side.

💡 The key difference between pörkölt and goulash is the liquid — pörkölt uses very little, so the onions must be cooked very thoroughly at the start to release their moisture and prevent burning. If the pot looks too dry during cooking, add a splash of water, never more than a few tablespoons at a time.

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