Pork Porkolt

Pork pörkölt is one of the cornerstones of Hungarian cooking: meat cooked meltingly tender in a rich, paprika sauce.

1. Chop the onion finely, then sweat it glassy in oil.

2. Add the diced pork, and over a high heat brown it all round.

3. Take it off the heat, sprinkle over paprika, stir it in quickly so it does not turn bitter, then pour in a little water.

4. Add the crushed garlic and the caraway, salt and pepper it.

5. Covered, over a low heat, braise it, stirring occasionally, until the meat is meltingly tender; top up the liquid as needed.

6. Serve it with dumplings or boiled potatoes.

Tip: The ratio of onion to meat is the key question – count on plenty of onion, as that is the base of the sauce.