Pork Porkolt
Pork provides protein and makes the dish especially satisfying even without a starchy side. Onion, paprika, and tomato paste create a thick home-style sauce without flour. This porkolt works well for a family dinner and reheats conveniently the next day.
Cut the pork (1 kg) into medium pieces and dice the onion (200 g). Prepare the paprika (6 g), tomato paste (20 g), salt (8 g), black pepper (2 g), olive oil (30 g), and water (300 g).
Heat the olive oil (30 g) and cook the onion (200 g) for about 5 minutes until softened. Add the paprika (6 g), stir quickly, immediately add the pork (1 kg), and fry it for another 4 minutes so the meat firms up lightly on the outside.
Add the tomato paste (20 g), salt (8 g), black pepper (2 g), and water (300 g), cover the pot, and stew the pork for 45-55 minutes over low heat. Serve the porkolt hot, when the meat is tender and the sauce is thick and rich.
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