As the song goes, ‘Baby, it’s cold outside’! More snow, strong winds and plenty of rain are keeping us inside and bundled up. I’ve found myself some fantastic books to read, we’ve got plenty of red wine laid in, and there is a delicious pot of Hungarian Pork Stew, or pörkölt bubbling away on the stove, filling the kitchen with richly scented steam.
Pörkölt, much like its more famous cousin Goulash, is one of the national dishes of Hungary, a long-simmered stew, with plenty of paprika, onion and garlic. It’s the ideal sort of no-stress cooking for this weather, as it’s mostly about throwing the ingredients in the pot and letting the long, slow cooking do all the work. This is simple, rustic food, good for keeping the winter chill from your bones.
Hungarian cuisine has a long history and as in most of Europe, the recipes have adjusted to include ingredients not available in centuries past. It’s easy to forget that tomatoes, so central to the kitchens of the continent, have only been in use since the 16th century! Nevertheless, I think they round out the flavour in this dish, so I like to include them.
In Hungary, there are loads of different types of dumplings that can be served alongside a stew like pörkölt. It’s common though and perfectly tasty to serve a good quality egg pasta, rice or potatoes alongside instead. I like to think that the pleasure of dishes like this is that they are flexible, so use what you have in the kitchen.
What’s your favourite winter stew? Let me know in the comments below! xJ
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
- 500g pork shoulder, diced
- 1 large onion, finely diced
- 2 fat cloves garlic, finely diced
- juice of 1 lemon
- 2 Tbsp neutral oil
- 2 Tbsp tomato paste
- 400g tin of tomatoes, chopped
- 300ml vegetable stock
- 2 tsp sweet paprika
- 1 tsp spicy paprika or chilli powder
- 1 tsp caraway seeds
- 1 tsp marjoram
- 1 bay leaf
- 1 large red pepper, diced
- sea salt and black pepper
- 2 tsp cornflour / cornstarch
- pasta, rice or potatoes
- Season the pork well with salt and pepper, then toss with the onion, garlic and lemon juice, cover and set aside to marinate for 1 hour.
- When the pork has marinated, heat the oil in a large, heavy-based saucepan or Dutch oven, then cook the pork mixture for 10 minutes, stirring occasionally.
- Add the tomato paste and cook a further 2 minutes, then pour in the tomatoes and vegetable stock. Cover with a tightly fitting lid, turn the heat down to low and simmer gently for 40 minutes.
- After 40 minutes, remove the lid and stir through the spices, bay leaf and red pepper and season with salt and black pepper. Cover again and simmer for a further 20-30 minutes.
- Meanwhile cook your pasta, rice or potatoes. When the goulash is cooked, taste and adjust seasoning as necessary. If you prefer a thicker sauce, stir the cornflour / cornstarch together with 3 Tbsp of cold water, then stir through the goulash until thickened.
Nutrition Information:Yield: 3
Amount Per Serving: Calories: 846Total Fat: 57gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 184mgSodium: 1315mgCarbohydrates: 29gFiber: 6gSugar: 11gProtein: 54g
Nutrition information is calculated automatically and isn’t always accurate.
FREQUENTLY ASKED QUESTIONS
I don’t eat pork! Can I use other meat to make this Hungarian Pork stew?
Absolutely. This method of braising works with fairly much anything. Beef is traditional, but chicken thighs would be good as well.
Can I make Hungarian Pork Stew in advance?
Yes! All stews benefit from being cooked and reheated!
Can I make a larger portion to serve more people?
Of course. Simply double or triple the meat as needed and double the sauce ingredients. It is worth cooking the meat in batches before adding the liquid to the pan. Remember that the more liquid there is in the pan, the longer it will take to reduce, so plan extra time and add at least 20 minutes to the end of the cooking time with the lid off.