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Pork Pörkölt served with Nokedli
Traditional Hungarian pork stew with nokedli

Pork pörkölt with nokedli

Author: Flavelo
Recipes Main Courses
Pork Pörkölt is the alpha and omega of Sunday lunches. The fattier parts of pork shoulder or leg turn into gelatin during long cooking, forming a thick, dip-worthy sauce with the paprika-onion base. The rustic shape and neutral taste of Nokedli (dumplings) were born to absorb this gravy.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot with lid
  • Nokedli maker (or colander/grater)
  • Large pot for boiling water
  • Colander

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Sauté the finely chopped onion in lard over very low heat until golden yellow. This gives the stew its 'body'.

Tip: Onion cell walls break down and sugars caramelise, thickening the sauce later.
2 ✓

Remove from heat, stir in paprika, then the meat. Return to heat and sear (fry) meat over high heat until it turns white.

Tip: Searing meat coagulates surface proteins, creating flavours.
3 ✓

Add chopped pepper, tomato, garlic, and spices. Pour in enough water to barely cover.

Tip: Tomato acidity helps tenderise meat fibres.
4 ✓

Cook covered on low heat for approx. 1.5 hours until meat is tender. If liquid evaporates, replenish, but only a little.

Tip: 'Short juice' ensures intense flavour. Too much water makes boiled meat, not stew.
5 ✓

While meat cooks, mix the nokedli: combine flour, eggs, salt, and water. No need to be smooth, just a soft mass.

Tip: Don't overwork the dough or it becomes rubbery. Nokedli is good when airy.
6 ✓

Drop dough into boiling salted water (using a nokedli maker). When they float to the surface, drain, rinse with cold water, and toss with a little fat.

Tip: Rinsing with cold water washes off surface starch so grains don't stick together.
7 ✓

Serve hot stew with nokedli, sour cream, and pickles.

Tip: Fatty sour cream and acidic pickles balance the heaviness of the stew.

Recipe FAQ

Why are the dumplings hard?
You used too much flour or cooked them too long. The dough should be soft, and as soon as they float, they are pretty much done.
The meat dried out.
You likely chose meat that was too lean (e.g. loin) for stew. Use fattier cuts (shoulder, leg, shin).
The paprika is gritty.
Poor quality paprika includes ground stalks. Buy producer-quality paprika!

Ingredients

  • 800 g Pork shoulder (diced)
  • 2 units Onions
  • 3 cloves Garlic
  • 2 tbsp Paprika powder
  • 2 units Tomatoes
  • 1 unit Yellow pepper (TV paprika)
  • 3 tbsp Lard (or oil)
  • 2 tsp Salt
  • 1 tsp Pepper
  • 200 ml Water
  • 400 g Plain flour
  • 3 units Eggs
  • 150 ml Water (for nokedli)
  • 1 tsp Salt (for nokedli)