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.
- 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.
- Add cubed meat and onions to stock pot and sauté, stirring frequently for about 10 minutes.
- Add the garlic and 1 tablespoon salt and continue sautéing for another ten or so minutes.
- Twenty or so minutes in, I add in the paprika, stir well and simmer a few minutes while continuing to stir.
- Soon after the paprika, add in the peeled minced tomato 🍅 and stir to incorporate.
- 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.
- 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.