Pork Porkolt

The foundation of a good porkolt is a well-made paprika base and the right seasoning ratio.

Onion is chopped and softened in fat until translucent. The heat is turned off and a generous amount of paprika is stirred in.

The pork is cut into cubes and added to the pot. A little water or stock is poured in and the pot is covered.

• Braised over low heat, checking occasionally
• Liquid is topped up if needed
• Cooked until the meat is completely tender

Served with egg dumplings, pasta or boiled potato.