Rich, hearty, and full of traditional Hungarian flavor, Pork Pörkölt (Sertéspörkölt) is one of Hungary’s most beloved comfort foods. Made with tender pork shoulder slowly simmered in a rich paprika sauce, this classic dish is served with buttery elbow pasta, a generous spoonful of sour cream, and crisp fermented pickles (Kovászos Uborka) for the perfect balance of flavors.

Whether you’re preparing a cozy family dinner or exploring authentic Hungarian cuisine, this timeless recipe is guaranteed to impress.

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Why You’ll Love This Recipe

• Authentic Hungarian comfort food
• Tender, slow-cooked pork
• Rich paprika-infused sauce
• Perfect for family dinners
• Easy one-pot recipe
• Even better the next day

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Ingredients

For the Pork Pörkölt

• 2 pounds (900 g) pork shoulder, cut into 1-inch cubes
• 2 tablespoons lard or vegetable oil
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons Hungarian sweet paprika
• 1 teaspoon hot Hungarian paprika (optional)
• 1 red bell pepper, diced
• 2 medium tomatoes, chopped
• 2 tablespoons tomato paste
• 1 teaspoon caraway seeds (optional)
• 2 bay leaves
• 2 cups pork or chicken broth
• Salt and freshly ground black pepper, to taste

For the Pasta

• 12 ounces (340 g) elbow pasta (or traditional Hungarian szarvacska)
• Water for boiling
• 1 teaspoon salt
• 1 tablespoon butter

For Serving

• 1 cup sour cream
• Fermented pickles (Kovászos Uborka)
• Sliced Hungarian wax peppers (optional)
• Fresh parsley, chopped

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Equipment

• Dutch oven or heavy-bottomed pot
• Large saucepan
• Wooden spoon
• Colander
• Sharp knife

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