Lacipecsenye: Hungarian Braised Pork
Tender pork shoulder braised in a rich, paprika-forward sauce with onions and sour cream. A rustic Hungarian classic that tastes deeply savory and arrives at the table in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lb pork shoulder, boneless
- 2 medium onions, yellow
- 2 tbsp paprika, sweet Hungarian
- 1 tsp salt
- ½ cup sour cream
- ½ tsp black pepper
Instructions
- 1
Place the pork shoulder on a cutting board and use a sharp knife to cut it into 2-inch cubes, cutting straight down through the meat in a grid pattern.
- 2
Peel the onions and cut each one in half from root to tip, then place each half flat on the cutting board and slice crosswise into half-moon pieces about 1/4-inch thick.
- 3
Heat 2 tablespoons of olive oil in a large wide skillet or Dutch oven over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Working in two batches to avoid crowding, place the pork cubes in the hot oil and let them sit still for 2 minutes until the bottom is deep brown, then flip and cook 2 minutes more on another side.
- 5
Transfer the browned pork to a plate and set aside.
- 6
Pour the sliced onions into the same skillet and stir once every 30 seconds for 4 minutes until the onions are soft and beginning to turn golden at the edges.
- 7
Sprinkle the paprika, salt, and black pepper directly over the onions and stir constantly for 30 seconds until the paprika smells strongly fragrant, like it fills the whole kitchen.
- 8
Pour 1 cup of water into the skillet and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom, stirring until the liquid turns reddish-brown.
- 9
Return the pork and any juices from the plate to the skillet and stir once to combine.
- 10
Reduce heat to low, cover the skillet with a lid or foil, and simmer for 20 minutes until the pork is fork-tender (a fork should pierce it easily with almost no resistance).
- 11
Remove from heat and stir in the sour cream until fully blended with no white streaks visible.
- 12
Taste and add a pinch more salt if needed — it should taste richly savory and slightly tangy.
Tools you’ll need
- sharp chef's knife
- cutting board
- large skillet or Dutch oven with lid
- wooden spoon
- plate
- measuring spoons
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