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pork porkolt and/or pork paprikash recipes?

phoenikia Oct 5, 2010 07:41 AM

Does anyone have any Czech, Slovak or Hungarian-style pork porkolt recipes they'd like to share? Or pork paprikash recipes? The pork paprikash on the Food and Wine site calls for tenderloin, which sounds like an awfully deluxe cut for a rustic stew. http://www.foodandwine.com/recipes/po... . I'll be using a cheaper cut (shoulder roast of some sort) that I picked up.

I read the earlier goulash thread http://chowhound.chow.com/topics/7270... , with a recipe for ChristinaMason's favourite recipe for beef-based porkolt http://culinspiration.wordpress.com/2... , so I may just use this recipe, and substitute pork for beef.

Would love to hear if anyone has any other recipes.


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  1. kleine mocha RE: phoenikia Oct 5, 2010 08:19 AM

    Here's a recipe I found in a footnote to a pörkölt article I found on Wikipedia: http://recipes.grocceni.com/porkgoula...

    The article is short but seems knowledgeable enough, distinguishing pörkölt from gulyas and paprikas recipes.

    1 Reply
    1. re: kleine mocha
      phoenikia RE: kleine mocha Oct 5, 2010 08:46 AM

      Thanks kleine mocha. I had read the article, but didn't read the footnotes!

      Seems like a lot of meat in relation to the other ingredients!

    2. JungMann RE: phoenikia Oct 5, 2010 08:46 AM

      I can't search CH for the pörkölt recipe I've posted before, but typically I will brown pork stew in olive oil or bacon grease, depending on how much I weigh that morning. Some fat will have accumulated at the bottom of the pot, most of which I drain save for about 2 tablespoons. In this I saute onions and garlic followed by a couple tablepspoons of tomato paste. After the paste is sufficiently caramelized, I return the pork to the pot and add spicy and sweet paprika, caraway, marjoram and barely enough stock to cover the pork. When the pork is nearly finished simmering, I will add chopped red pepper and finish with a bit of parsley and (if I haven't added sambal or harissa to the stew) red wine vinegar to round out the flavors. This is a dryer stew which goes well with knödeln for the starch.

      4 Replies
      1. re: JungMann
        phoenikia RE: JungMann Oct 5, 2010 08:56 AM

        Thanks JungMann.

        Glad to hear you add garlic, marjoram and caraway- many of the online recipes seem to just call for meat/onions/tomatoes/peppers/paprika, and I find the marjoram and caraway add to most Mitteleuropean soup/stew recipes.

        Probably will serve with spaetzle tonight- don't have time to make knoedeln.

        1. re: JungMann
          phoenikia RE: JungMann Oct 5, 2010 06:04 PM

          It turned out great, JungMann. Thanks for again for your reply!

          1. re: phoenikia
            JungMann RE: phoenikia Oct 6, 2010 07:09 AM

            Glad you liked the pörkölt (or was it the gulasch)! I'm curious, though, which cooking fat did you opt for?

            1. re: JungMann
              phoenikia RE: JungMann Oct 6, 2010 02:59 PM

              I used olive oil. Didn't have any bacon on hand, but might try with bacon grease in the future!

              I used 2 red peppers that were underripe (still mostly green, picked before a freeze takes them) and I was concerned they might not be sweet enough (or as sweet as a red pepper), so I added some sliced carrots to sweeten balance any bitterness/sharpness from the green peppers. Also added some green beans and fava beans, in addition to the mushrooms. Guess it was more like cross between a pörkölt and a stifado!

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