Remove the pot from heat and stir in paprika (prevents burning).
Add pork cubes and toss to coat evenly.
Return to medium heat and sear the pork lightly on all sides.
3. Add Vegetables & Liquid
Add bell peppers and tomatoes.
Pour in broth or water just enough to cover the meat halfway.
Add caraway seeds, salt, and pepper.
4. Simmer
Cover and simmer 1–1.5 hours on low heat until pork is tender and sauce is thickened.
Stir occasionally and adjust liquid if needed.
5. Serve
Sprinkle with chopped parsley.
Serve with spaetzle, mashed potatoes, or crusty bread to soak up the rich sauce.
✨ Tips
Use pork shoulder or butt for the most tender results.
Avoid adding paprika directly to hot oil — it burns easily and turns bitter.
For extra flavor, let the stew sit for a few hours or overnight; it tastes even better the next day.
Can be made in a slow cooker: brown onions and pork first, then cook 4–5 hours on low with paprika and vegetables.
If you want, I can also create a quick 30-minute weeknight Porkolt using pork tenderloin and a pressure cooker without losing any of the authentic flavor.
