Hungarian Porkolt (Pork Stew)

Ingredients

• 2 lbs Pork shoulder
• 2 large Onion
• 2 tbsp Sweet paprika
• 1 tbsp Smoked paprika
• 2 tbsp Tomato paste
• 2 cups Beef broth
• 2 tbsp Olive oil
• 1 tsp Caraway seeds
• 1.5 tsp Salt
• 1 tsp Black pepper
• 12 oz Egg-free noodles

Instructions

1. 1Cut the 2 lbs of pork shoulder into 1-inch (2.5 cm) cubes. In a medium bowl, combine the pork cubes with the 1.5 tsp of salt and the 1 tsp of black pepper, tossing until the pork is evenly coated.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove. Add the 2 tbsp of olive oil to the pot and heat it over medium-high heat until it reaches approximately 400°F (200°C) and shimmers slightly.
3. 3Carefully add about one-third of the seasoned pork cubes to the hot oil in the large pot, ensuring they are in a single layer without overcrowding. Sear the pork for 3 to 4 minutes per side, turning with tongs, until each side is deeply browned and has a crust; the internal temperature of the pork will not yet be fully cooked. Transfer the browned pork to a clean plate and repeat with the remaining pork in two more batches.
4. 4Add the 2 large onions, chopped into 1/2-inch (1.25 cm) pieces, to the same large pot with any remaining oil and browned bits. Cook the onions over medium heat, stirring occasionally, for 5 to 7 minutes until they are softened and translucent, but not browned or burnt.
5. 5Stir the 2 tbsp of sweet paprika, the 1 tbsp of smoked paprika, the 2 tbsp of tomato paste, and the 1 tsp of caraway seeds into the softened onions in the pot. Cook, stirring constantly, for 1 minute over medium heat until the mixture is very fragrant and the tomato paste has darkened slightly, being careful not to let the paprika burn.
6. 6Return all of the browned pork and any accumulated juices from the plate to the large pot with the onion and spice mixture. Pour in the 2 cups of beef broth, then stir everything together well. Increase the heat to medium-high and bring the liquid to a gentle simmer, which means small bubbles will just begin to break the surface.
7. 7Once simmering, cover the large pot tightly with its lid. Reduce the heat to low to maintain a very gentle simmer, where only occasional small bubbles break the surface, at an approximate temperature of 250°F (120°C). Cook for 2 hours, stirring every 30 minutes to prevent sticking, until the pork is extremely tender and can be easily pulled apart with a fork.
8. 8While the pork stew simmers, bring a separate large pot of water to a rolling boil over high heat, which is approximately 212°F (100°C). Add the 12 oz of egg-free noodles to the boiling water and cook for 8 to 10 minutes, or until they are tender but still firm to the bite. Carefully drain the cooked noodles in a colander.
9. 9Serve the Hungarian Porkolt immediately by spooning it generously over the hot, drained egg-free noodles.

Substitutions

Related Guides