Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of lard in a large heavy-bottomed pot or Dutch oven over medium heat, then add 700 grams of cubed pork belly and cook until browned on all sides, about 10-12 minutes, then remove the pork belly and set aside, leaving the rendered fat in the pot.

2. 2

   Add 2 large finely chopped yellow onions to the pot and sauté them over medium-low heat until softened and translucent, about 8-10 minutes, ensuring they do not brown.

3. 3

   Stir in 4 minced garlic cloves, 3 tablespoons of sweet Hungarian paprika, 2 tablespoons of gochujang, 1 teaspoon of caraway seeds, and 1 teaspoon of dried marjoram, cooking for 1 minute until fragrant.

4. 4

   Add 1 large chopped red bell pepper and 1 can of undrained diced tomatoes to the pot, stirring well and cooking for 5 minutes, allowing the flavors to meld.

5. 5

   Return the browned pork belly to the pot, pour in 750 milliliters of chicken broth, then bring the mixture to a gentle simmer, ensuring all ingredients are mostly submerged.

6. 6

   Reduce the heat to low, cover the pot, and simmer for 90-120 minutes, or until the pork belly is fork-tender, stirring occasionally to prevent sticking.

7. 7

   Season the pörkölt with 1 teaspoon of salt and 0.5 teaspoon of black pepper to taste, and serve hot, optionally with a dollop of 150 grams of sour cream.