Pork stew with vegetables
5 servings
70 minutes
Pork stew with vegetables is a traditional Hungarian dish infused with the aromas of spices and juicy ingredients. Its roots trace back to the rural cuisine of Hungary, where meat is simmered for a long time to reveal its flavor and tenderness. The golden-brown fried potato base adds richness to the dish, while bell peppers and tomatoes contribute freshness and a slight tanginess. Celery and dried barberry create subtle notes of spiciness, making the stew harmonious and layered in taste. This dish warms and satisfies, perfectly pairing with soft bread or a glass of red wine. Hungarians love to serve it at family lunches, allowing the flavors to unfold slowly during long gatherings.
1
Cut the pork into small pieces.
2
Heat the pot and pour in olive oil.
- Olive oil: 50 ml
3
Put the pork in the cauldron and start frying on high heat.
- Pork: 600 g
4
After 10 minutes, add the chopped onion and peeled tomatoes (to make the skin separate better from the flesh, pour boiling water over them or place them in boiling water for 5-7 minutes).
- White onion: 4 heads
- Peeled tomatoes: 4 pieces
5
Then slice the bell pepper into rings and place it in the cauldron. Mix everything with a spoon.
- Bell pepper: 4 pieces
6
Fry the potatoes, cut into large wedges, in a pan until golden brown.
- Potato: 350 g
7
The meat should simmer in the pot for 20 minutes, then add fried potatoes, chopped celery, and dried barberry. Season with salt and pepper. Pour in the meat broth, cover the pot, and simmer for 15-20 minutes, stirring occasionally.
- Potato: 350 g
- Celery stalks with leaves: 1 piece
- Dried barberries: 30 g
- Meat broth: 300 g
- White onion: 4 heads
- Garlic: 5 clove
8
After that, place the prepared dish on a plate and sprinkle with greens.
- Fresh herbs: 100 g
