Sertéspörkölt (Hungarian Pork and Paprika Stew)

Method

1. 1

   Render the lard, then cook the onions over medium-low heat, stirring often, until deeply golden and jammy, 15–20 minutes.

   💡 Slow-cooked onions are the whole base of pörkölt — rushing this step is the most common mistake.

2. 2

   Push the onions aside and brown the pork cubes in the same pot, in batches, until well colored.

3. 3

   Pull the pot off the heat, stir in the paprika, garlic and caraway until fragrant, then return to low heat and add just enough water to barely cover.

4. 4

   Add the bay leaf, cover, and simmer very gently until the pork is tender, about 1 hour, stirring occasionally and topping up water only if it runs dry.

5. 5

   Stir in the tomato and bell pepper, then simmer uncovered 15 more minutes so the sauce thickens around the meat.

   💡 It's ready when a spoon dragged through leaves a slow-closing trail, not a puddle.

6. 6

   Season with salt, discard the bay leaf, and rest 5 minutes before serving.