👩🍳 Instructions:
1. Sear the Pork:
- Heat oil or lard in a heavy pot or Dutch oven over medium-high heat.
- Season pork with salt and pepper. Brown pork cubes on all sides, then remove and set aside.
2. Cook the Onions & Paprika:
- Reduce heat to medium and sauté onions until golden and soft.
- Add garlic and cook 30 seconds.
- Remove from heat briefly, then stir in paprika (to avoid burning) until fragrant.
3. Simmer the Stew:
- Return pork to the pot. Add bell pepper, broth, tomatoes, and caraway seeds.
- Bring to a simmer, then cover and cook 1–1½ hours over low heat, stirring occasionally, until pork is tender and sauce thickens.
4. Serve:
- Serve hot over egg noodles, rice, or dumplings.
- Garnish with chopped parsley if desired.
💛 Ashley’s Tips:
- Use shoulder or stew cuts — they stay tender and flavorful when simmered.
- Adjust paprika to taste — sweet for mild, add smoked for depth or hot paprika for a kick.
- Pörkölt tastes even better the next day as the flavors meld!
If you want, I can also give you a slow-cooker version of Pork Pörkölt — just set it and come back to tender, flavorful pork stew with minimal effort!
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