1 1/4 lb pork shoulder (substitute boneless knuckles or pork chops), 1 large red onion, 4 tablespoons oil, 1 level teaspoon sweet paprika, 1 teaspoon salt, 1 tomato and green pepper each, 1/4 teaspoon of ground black pepper, dash of ground caraway seeds, 1 clove of garlic, 1/2 teaspoon of cherry tomato paste
Cut the meat into 3/4” cubes. Peel and chop the onions, sauté on hot oil until light brown. Mix in the meat cubes and stir until all meat surfaces turn white. Sift on the paprika. Pour a little bit of paprika under it, taking care not to burn the paprika and add a bit of salt. Remove the stem of the tomatoes and the peppers, cut them into small cubes. Mix in with the meat. Add caraway seeds, crushed garlic and cherry tomato paste. Covered, cook for 1 hour over low heat until tender. When all the liquid evaporates, replace it by small amounts. Serve it with Little Dumplings (see recipe Dumplings with Egg), cooked potatoes or any of the vegetables side dishes.
– The sauce of the pörkölt needs to be thick enough to coat a spoon dipped into it. If it is too thin, add a tablespoon of flour after the meat turns tender and all the liquid is reduced. Stir and fry a bit, add 3/4 cup water and bring to a boil for 2 or 3 minutes.
Preparation time: 2 hours
One serving: 1840 kJ/440 kcal