Porkolt

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Melt the lard in a large heavy-bottomed pot or Dutch oven over medium heat.

   Ca. 2 min.

2. 2

   Add the yellow onion and cook until softened and translucent, about 8-10 minutes.

   Ca. 9 min.

   Kokkens note: Do not brown the onions; cook them gently to release their sweetness.

3. 3

   Remove the pot from the heat and stir in the sweet paprika and ground caraway seed. Mix well to combine, ensuring the paprika doesn't burn.

   Ca. 1 min.

   Kokkens note: Removing from heat prevents the paprika from scorching, which can make it bitter.

4. 4

   Add the pork shoulder cubes to the pot and toss to coat evenly with the paprika and onion mixture.

   Ca. 2 min.

5. 5

   Return the pot to medium-high heat and sear the pork on all sides until lightly browned.

   Ca. 8 min.

6. 6

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Ca. 1 min.

7. 7

   Add the chopped tomato and bell pepper, then pour in the water. Season with salt and black pepper.

   Ca. 2 min.

8. 8

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 1.5 to 2 hours, or until the pork is very tender.

   Ca. 2 t.

   Kokkens note: Stir occasionally and add a splash more water if the stew becomes too dry. The meat should be fork-tender.

9. 9

   Taste and adjust seasoning if necessary before serving.