Pork Perkelt with Paprika

Name: Pork Perkelt with Paprika
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 4 portions
Ingredients: 800 g pork; 3 pcs onion; 2 tablespoons lard; 3 tablespoons sweet paprika; 1 teaspoon hot paprika; 2 pcs red bell pepper; 1 tablespoon tomato paste; 500 ml vegetable broth; 3 cloves garlic; 1 teaspoon caraway; 1 teaspoon marjoram; 2 pcs bay leaves

Eduard LáskaMeatSlovak Cuisine x se líbilo

Perkelt is a traditional Slovak braise, a close cousin of Hungarian goulash but with a thicker sauce and a bolder paprika flavor. Pork is simmered slowly on a base of onion with both ground and fresh paprika until it turns meltingly tender and soaks up the spices. It smells of caraway, marjoram and bay. Cooks make it in homes across Slovakia, especially where a rich, deeply red sauce is prized. It tastes best the next day, with a spoon of sour cream and homemade dumplings.

Příprava: 15min

Vaření: 1h 25min

CELKOVÝ ČAS: 1h 40min

Step by step process

Preparation

1
For the perkelt, cut the meat into larger pieces, about 3 to 4 cm. Peel the onion and chop it finely, press the garlic. Deseed the red pepper and cut it into strips.

Braising

2
Heat the lard in a pot or casserole over medium heat. Add the finely chopped onion and fry it for 5 to 7 minutes until golden, stirring constantly.
3
Stir in the ground sweet and hot paprika, tomato paste and pressed garlic. Stir for a minute so the paprika does not burn. Add the meat and brown it on all sides until lightly colored, about 5 minutes.
4
Pour in the vegetable stock, add the fresh pepper, caraway, marjoram and bay leaves. Cover and simmer over low heat for 60 to 75 minutes until the meat is tender. Add a little stock if needed.
5
Before serving, remove the bay leaves and season with salt.