Pörköltös Tarhonya
A hearty and flavorful Hungarian dish featuring tender pork stew (pörkölt) served over or mixed with tarhonya, a small, egg-based pasta resembling pearl couscous. This dish combines the rich, paprika-infused flavors of pörkölt with the unique texture of tarhonya, making it a satisfying and traditional meal.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 2.5 cm (1 inch) cubes)
- 3 tbsp Lard or vegetable oil
- 3 Large onions(finely chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Hungarian sweet paprika
- 1 tsp Caraway seeds(ground)
- 2 tbsp Tomato paste
- 500 ml Beef or pork broth
- 1 Bay leaf
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 300 g Tarhonya
- 600 ml Water or broth for tarhonya
- 1 tbsp Butter(for tarhonya)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the pork cubes dry with paper towels. Season generously with salt and pepper.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the lard or oil over medium-high heat. Brown the pork cubes in batches, ensuring not to overcrowd the pot. Remove the browned pork and set aside.
- 3
Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Remove the pot from the heat. Stir in the Hungarian sweet paprika and ground caraway seeds. This prevents the paprika from burning and becoming bitter.
- 6
Stir in the tomato paste and cook for 1 minute.
- 7
Return the pot to medium heat. Add the browned pork back to the pot, along with any accumulated juices. Pour in the beef or pork broth and add the bay leaf. Bring to a simmer.
- 8
Cover the pot, reduce the heat to low, and simmer gently for at least 2 to 2.5 hours, or until the pork is very tender. Stir occasionally and add more broth or water if it becomes too dry.
- 9
While the pörkölt is simmering, prepare the tarhonya. In a separate saucepan, melt the butter over medium heat. Add the tarhonya and toast, stirring constantly, until lightly golden and fragrant, about 3-5 minutes.
- 10
Pour in the water or broth for the tarhonya. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the tarhonya is tender. Fluff with a fork.
- 11
Once the pörkölt is tender, remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer it uncovered for a few minutes to reduce.
- 12
To serve, spoon the tarhonya onto plates and top generously with the pork pörkölt and its sauce. Garnish with fresh chopped parsley.
💡 Pro Tips
- ✓For a deeper flavor, let the pörkölt rest overnight in the refrigerator before reheating and serving.
- ✓Ensure you use good quality Hungarian sweet paprika for the best color and flavor.
- ✓Don't rush the simmering process for the pörkölt; slow cooking is key to tender meat.
🔄 Variations
- Add diced bell peppers (red or green) along with the onions for extra flavor and color.
- For a spicier dish, add a pinch of hot paprika or a finely chopped chili pepper.
- Serve the tarhonya alongside the pörkölt instead of mixing it, for a more traditional presentation.