Lacipecsenye (Hungarian Pork Ragù)

Ingredients

• 1.5 lbs pork shoulder, boneless
• 2 medium onions, yellow
• 2.5 tablespoons Hungarian paprika (sweet or hot)
• ¾ cup sour cream
• 1.5 cups beef or chicken broth
• 3 whole garlic cloves
• 1 to taste salt and pepper
• 2 tablespoons olive oil

Instructions

1. 1

   Cut the pork shoulder into 1.5-inch cubes by first slicing lengthwise with the grain into 1.5-inch-wide strips, then cutting crosswise to create roughly equal cubes; aim for pieces about the size of walnuts.

2. 2

   Peel each onion and cut it in half from root to tip, then place cut-side down on the cutting board and slice lengthwise into three thick wedges, each about 0.75 inches wide at the thickest part.

3. 3

   Peel the garlic cloves and mince them until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

4. 4

   Place a large heavy pot or Dutch oven over medium-high heat and add 2 tablespoons of olive oil; wait about 90 seconds until the oil shimmers and slides quickly when you tilt the pot.

5. 5

   Add the pork cubes to the hot oil in a single layer (work in batches if needed) and leave them untouched for 3 minutes until the underside turns golden-brown and crusted, then stir and cook another 2 minutes until most surfaces are brown.

6. 6

   Remove the pork to a clean plate and set aside; you will have browned meat and fond (brown crusty bits) stuck to the pot bottom.

7. 7

   Add the onion wedges to the same pot and cook, stirring once every 30 seconds, until softened and just beginning to turn golden at the edges, about 4 minutes.

8. 8

   Add the minced garlic and stir constantly for 30 seconds until the smell becomes strong and fragrant; this blooms the garlic's flavor.

9. 9

   Sprinkle 2.5 tablespoons of Hungarian paprika over the onions and garlic; stir for 30 seconds to coat everything evenly and warm the paprika slightly.

10. 10

    Pour in 1.5 cups of broth and use a wooden spoon to scrape the bottom of the pot, lifting and breaking up the stuck brown bits—this adds deep flavor.

11. 11

    Return the browned pork and any juices to the pot, stir once to combine, then reduce heat to low so the liquid simmers gently with just a few small bubbles breaking the surface.

12. 12

    Cover the pot partially (leave the lid slightly ajar so steam escapes) and simmer for 30 minutes, stirring once halfway through, until the pork is fork-tender and the liquid has reduced by half.

13. 13

    Remove the pot from heat and stir in 0.75 cup of sour cream until fully blended and no white streaks remain; the sauce should be creamy and pale paprika-colored.

14. 14

    Taste a spoonful and add salt and pepper until the flavor is savory and balanced; stir to distribute the seasoning evenly.

15. 15

    Ladle the stew into bowls and serve hot over egg noodles, boiled potatoes, or with crusty bread to soak up the creamy sauce.

Tools you’ll need

• large heavy pot or Dutch oven (5-quart minimum)
• cutting board
• chef's knife
• wooden spoon
• ladle
• measuring spoons
• measuring cups

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