Text 4499, 65 rader
Skriven 2006-08-18 18:19:42 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Picnic, Day 3 (Sunda
================================
DSac> I put the ribs out to cook, though, I cut some trimmings from them
DSac> and made a smallish batch of porkolt; it was ready to eat around 0900
DSac> or so and anyone who wanted some got at least a taste.
 
DSh>   And a good taste it was!  How about posting your recipe?

Porkolt is just braised meat cooked with onion, bell peppers, garlic,
and lots of paprika.  You can make it with any type of meat or poultry,
though the cooking time varies depending upon the main ingredient
(stew beef or pork shoulder takes a longer time to tenderize than
chicken thighs.)

My porkolt recipe is based on the classic format by Karoly Gundel.

Pork Porkolt

3 tbsp fat or oil
1 medium onion, chopped
4 cloves garlic, chopped
1 large bell pepper (green or red, no matter), chopped
1 lb pork, cubed (shoulder is good.)
3 tb good Hungarian paprika
1 tsp salt
black pepper to taste
1 cup stewed tomatoes, with liquid OR
1 1/2 cups chopped fresh tomatoes

Heat fat in Dutch oven, add onion, garlic, and bell pepper.  
Stir and cook over medium heat just until onion is amber but
not browned.  Add pork and stir about, it is not necessary 
to brown the meat. Add paprika, salt, black pepper and stir
to coat the meat with the paprika.  With the lid off and without
adding any more liquid, stir and simmer the pork (Gundel says
this should be almost like "dry frying" the meat, but with the
onion and stuff in there, it is still a low braise.  After about
ten minutes or so, add the tomatoes, stir, and cover. Simmer 
until meat is tender, stirring occasionally.

Daves notes: 

1. Get good Hungarian paprika, not that crappy red
dust that McCormick and Durkee and the Dollar Store sell.  

2. This isn't "real" porkolt because in the real recipe, the
bell peppers are added near the end so they are just barely
wilted.  I hate peppers like that, so I add them at the 
beginning to cook into the sauce.

3. I like to take the cover off the pan for the last half hour
or so to let the liquid in the pot simmer down to a thickened
gravy, then eat the porkolt with a nice crusty bread to dip 
into the gravy.

4. Good with potatoes, rice, or noodles.  We usually have it 
with rice because we usually have everything with rice. [g]

= = 




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