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Pork stew served with potatoes and fresh parsley
Traditional Hungarian Pörkölt slowly cooked in a rich paprika gravy

Classic Hungarian pork pörkölt

Author: Flavelo
Recipes Main Courses
A good Pörkölt isn't boiled, but 'pörkölt' (roasted/toasted) – hence the name. The secret lies in slowly caramelising the onions in fat and frying the meat in its own fat multiple times. This thick gravy, the collagen-rich meat and the sweet noble paprika create the essence of Hungarian cuisine. Not a hurried dish; patience turns into flavour.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heavy-based saucepan: For even heat distribution so the paprika doesn't burn.
  • Wooden spoon: For frequent stirring.
  • Sharp knife: For cutting meat into uniform cubes.

Instructions

1 ✓

Prepare the ingredients: cut the meat into 2x2 cm cubes, finely chop the onion, dice the pepper and tomato.

Tip: The size of the meat cubes determines cooking time. Make them uniform so they soften simultaneously.
2 ✓

Melt the fat in the saucepan, and sauté the onion over low heat until translucent, or even slightly golden.

Tip: This is the base of the pörkölt. The sugar content of the onion caramelises, giving the gravy sweetness and colour.
3 ✓

Pull the saucepan off the heat! Sprinkle over the paprika, mix into the fat, then add a splash of water.

Tip: Paprika dissolves in fat (releasing its colour), but is heat sensitive. The water stops the frying, protecting it from burning.
4 ✓

Return to the heat, toss in the meat, and sear over high heat until it turns white. Season with salt, pepper, and caraway.

Tip: Searing locks the meat fibres and creates flavour compounds on the surface.
5 ✓

Add the diced pepper, tomato and crushed garlic. Pour a little water underneath (just enough to cover), and cook covered over low heat.

Tip: The pepper and tomato cook down to make the sauce creamy.
6 ✓

Cook until tender (approx. 60-90 minutes). The secret: when the liquid boils away (down to the fat), always replenish with a little water. Repeat this several times.

Tip: This is the 'pörkölt' process. This makes the sauce short, thick and tasty, not a watery soup.
7 ✓

When the meat is tender, taste, adjust seasoning if needed, and serve with dumplings (nokedli) or boiled potatoes.

Tip: It's ready when the sauce is thick, red and coats the meat.

Recipe FAQ

Why did the stew become bitter?
The paprika burnt. Always take the pot off the heat when adding paprika to the fat, and immediately pour in a little liquid!
How does the sauce become thick?
The lots of onions and the collagen (gelatine) dissolving from the meat thicken it. Don't use flour or starch, that's sacrilege!
What meat should I choose?
Leg can be dry; shoulder or shin is best, because the tendons and fat tissues make the dish juicy.

Ingredients

  • 500 g Pork shoulder or leg (fatty part)
  • 2 pcs Onions (medium)
  • 2 cloves Garlic
  • 2 tsp Paprika (sweet)
  • 1 tsp Salt
  • 1 pinch Ground black pepper
  • 1 tsp Ground caraway seeds
  • 1 pc Tomato
  • 1 pc Green pepper (or bell pepper)
  • 2 tbsp Pork lard (or oil)
  • 300 ml Water (as needed)