Entree: Hungary – Great Plain – Sertéspörkölt (Hungarian pork stew braised with onions and sweet paprika until tender)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 25 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) lard or vegetable oil
- 2 large onions, finely chopped (about 10–12 oz / 300–350 g)
- 2 tbsp (14 g) Hungarian sweet paprika
- 1 tsp (2 g) hot paprika or crushed red pepper (optional, for heat)
- 1 tbsp (15 ml) tomato paste (optional)
- 1 green bell pepper, seeded and diced (optional)
- 2 medium tomatoes, peeled and chopped, or 1 cup (240 g) canned tomatoes
- 1 cup (240 ml) water or light beef/pork stock
- 1 tsp (2 g) caraway seeds, lightly crushed (optional)
- 1½ tsp (9 g) kosher salt, or to taste
- ½ tsp (2 g) freshly ground black pepper
- 1 bay leaf
- 1 tbsp (14 g) unsalted butter (optional, to finish)

Instructions

1. Pat the pork cubes dry and season lightly with salt and pepper. Heat the lard or oil in a heavy pot or Dutch oven over medium heat. Brown the pork in batches just until lightly colored; remove and set aside.
2. Reduce heat to medium-low and add the chopped onions to the same pot. Cook slowly, stirring, until soft and translucent and beginning to caramelize, about 20–25 minutes. This step is essential for traditional flavor.
3. Remove the pot from the heat and stir in the sweet paprika (and hot paprika if using) to coat the onions—this prevents burning the paprika. Return to the stove, add tomato paste, bell pepper and tomatoes if using, then return the browned pork to the pot.
4. Add the water or stock, bay leaf, caraway seeds if using, and adjust salt. Bring to a gentle simmer, cover partly, and cook over low heat for 1 to 1¼ hours, stirring occasionally, until the pork is tender and the sauce has thickened. Add a splash more water if the stew becomes too dry.
5. Taste and adjust seasoning. Stir in the butter if desired for gloss and richness. Serve hot with nokedli (dumplings), boiled potatoes, or bread.