3 pounds pasture-raised pork (shoulder roast, ham roast or tenderloin)*
3 large onions, very finely minced (you can use a food processor and pulse a couple of times wary not to get a mush)
3 medium tomatoes, chopped
3 bell peppers, chopped
a bunch of fresh marjoram or 2 tablespoons dried
2 teaspoons sea salt (more to taste)
1½ tablespoons sweet Hungarian paprika (more to taste)
2 tablespoons olive oil
Instructions
In a large saute pan or pot, heat olive oil over medium heat.
Add minced onions and saute on medium heat, stirring frequently, for about 25 minutes. Do not let the onions get burned. When they start to get sticky, add a bit of water (1/4 cup or less) and resume siring. Repeat this process for 25 minutes and up to 40 min.
While the onions are sauteing cut the meat into 1 inch cubes (or smaller), not forgetting to stir the onions occasionally (especially when the water is drying up)
Increase heat and add meat cubes to onion pan, siring and searing the meat for 3-5 minutes.
Decrease heat to medium low and add a bit of water, just enough to barely cover the meat.
Add salt, paprika, bell peppers, tomatoes and marjoram if using dried. If using fresh add half now and half in the last 20 min of cooking.
Loosely cover the pot and simmer on low for about 1 hour 30 min. Add more water and stir if necessary. If in a hurry, uncover and simmer at medium or medium-high heat for 40-60 min.
Serve Porkolt over nokedli (Hungarian dumplings) or over rice or pasta.
Notes
I have made this recipe with both pork and beef and much prefer the tenderness and taste of pork. In my opinion the taste of the beef gets lost in the tomato and paprika flavors. Tenderloin will be easier to cut but is usually more expensive than shoulder or leg. You can simmer for longer than 1 hr 30 min. My father-in-law loves reminiscing that time when Judit forgot about the Pörkölt cooking and left it on low heat for hours. He swears it never tasted so good.
Recipe by Enjoy Tribute at https://enjoytribute.com/porkolt-a-hungarian-meat-stew/