Hungarian pork porkelt

Hungarian pork porkelt

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Ingredients for making pork pörkölt in Hungarian

  1. pork 700 grams (better from the cervical-scapular part)
  2. ground paprika 2 tablespoons (sweet)
  3. large onions 3 pieces
  4. tomato 3 pieces
  5. fresh bell peppers 3 pieces
  6. garlic 4 cloves
  7. salt and spices to taste
  8. vegetable oil to taste
  • Main Ingredients
  • Serving 4 servings
  • World Cuisine


Bowl, Cutting board, Knife, Deep frying pan, Kitchen stove, Wooden spatula, Serving dish

Cooking pork porkelt in Hungarian:

Step 1: Prepare the ingredients.

Rinse the meat thoroughly and well under running water, then drain it and cut into large cubes. Next, peel the bulbs from the husk, also rinse it and chop coarsely. Cut the sweet bell pepper in half, remove the grains and all kinds of veins from the inside, wash and cut into small cubes. In this dish we will need peeled tomatoes. In order to do this, prepare a container with boiling water and place the tomatoes in it for 20 seconds. Thus, it will be much easier and easier for you to peel them. Cut peeled tomatoes into sufficiently large slices.

Step 2: Fry the onion.

Heat the required amount of vegetable oil in a deep pan, place the chopped onion there and fry it until soft. After that, add sweet ground paprika and quite a bit of water to the fried onion. Thoroughly mix the entire contents of the pan and simmer with the lid open over medium heat for a while.

Step 3: Add the pork.

To the finished fried onion, put the chopped pork, salt to your taste and fry under the open lid for about five minutes. Then we reduce the fire, close the entire contents of the lid. So simmer and simmer over low heat for about 40 minutes.

Step 4: Serve Hungarian pork pork porto.

Add chopped tomatoes, pepper and garlic, previously passed through the press, to the meat. Add spices to taste, mix everything thoroughly and continue to simmer, bringing the dish to full readiness, for another 10-15 minutes. Hungarian pork pörkölt is ready! Now you can arrange it on portioned plates, and until it has cooled down, serve it to the table. Try it and you won’t regret it! Good appetite!

Recipe Tips:

- - If necessary, in the process of stewing add a little water to the dish, or even better, white table wine.

- - Very often, dumplings are served with garnish. Boiled potatoes are also great.

- - If you wish, you can cook the mutton, poultry, veal, hare, chicken liver and stomach porkelt in exactly the same way.