Porkolt

🛒 Ingredients

• Pork shoulder, boneless, trimmed 200 g · 500 kcal
• Onion 75 g · 30 kcal
• Sweet Hungarian paprika 8 g · 23 kcal
• Lard or vegetable oil 10 g · 90 kcal
• Garlic cloves 5 g · 7 kcal
• Green bell pepper 30 g · 6 kcal
• Tomato 30 g · 5 kcal
• Water 130 g · 0 kcal

👨‍🍳 Instructions

1. Dice the pork shoulder into 1-inch cubes; finely chop the onions, mince the garlic, and dice the bell pepper and tomato.
2. In a large heavy-bottomed pot or Dutch oven, melt the lard over medium-high heat and brown the pork cubes on all sides; remove the pork and set aside.
3. Add the chopped onions to the pot and sauté until translucent and softened, about 8-10 minutes.
4. Remove the pot from the heat, stir in the sweet paprika and minced garlic immediately to prevent burning, then quickly add a splash of water.
5. Return the pot to low heat, add the browned pork, diced bell pepper, tomato, and the remaining water; season with salt.
6. Bring to a gentle simmer, then cover the pot and cook for 1.5-2 hours, stirring occasionally, until the pork is very tender and the sauce has thickened.
7. Taste and adjust seasoning if needed; serve hot, traditionally with nokedli (Hungarian dumplings), boiled potatoes, or polenta.