Pork Pörkölt / Pork Paprikás

Pork Pörkölt / Pork Paprikás

Credit: Marika’s Kitchen


  • 3 pounds of marbled pork butt or shoulder roast cut into cubes. Cut across the grain as much as possible.
  • 2 medium onions, diced fine,
  • 1 green bell pepper, deseeded and quartered.
  • 4-5 cloves of fresh garlic minced.
  • 1 tomato, peeled and minced
  • 2 heaping tablespoons Hungarian Paprika (3 level)
  • 1 – 1 ½ tbsp salt
  • 3 -5 cups water (depends on how much moisture meat releases and how much water evaporates.


  1. Cut Marbled pork butt or shoulder roast into small cubes, cutting across the grain and removing large areas of fat while leaving an adequate amount of marbling.
  2. Add cubed meat and onions to stock pot and sauté, stirring frequently for about 10 minutes.
  3. Add the garlic and 1 tablespoon salt and continue sautéing for another ten or so minutes.
  4. Twenty or so minutes in, I add in the paprika, stir well and simmer a few minutes while continuing to stir.
  5. Soon after the paprika, add in the peeled minced tomato 🍅 and stir to incorporate.
  6. Add 5 cups of water and the bell pepper, alternate between covering with lid and propping lid open a crack with a wooden spoon and keeping it slow boiling/rolling on low for another hour, stirring occasionally.
  7. Taste and add more salt if needed.
  • Serve over dumplings and/or boiled potatoes, or as székelykáposzta; with sauerkraut.
  • This same recipe can be used with baby back ribs and or neck bones (that can be found in Asian markets like HMart.) Bones add richness to the broths/sauces.

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