If you hear the word Hortobágy, you may associate it with the puszta, herd of grey cattles or the famous meat crepes. But there is also a stew that was named after Hungary’s oldest and largest national park. Hortobágy pork stew is a simple, but savory dish. Besides pork this stew contains smoked sausage and a considerable amount of lecsó (diced wax peppers and tomatoes).
You can use your favorite cut of pork. However, since the meat will be braised for more than an hour, a lean meat wouldn’t be the best choice. A lean cut will end up being a little dry and the fat from a less lean cut will flavor the stew. Hortobágy pork stew is usually served with pasta or rice, but it goes well with a slice of white bread too.
- 50 g (~1 3/4 oz) smoked bacon
- 1 big onion
- 2 garlic cloves
- 500 g (~1 lb + 1 2/3 oz) boneless pork, diced
- 3 wax peppers
- 3-4 medium tomatoes
- 150 g (~1/3 lb) smoked sausages
- salt and pepper to taste
In a sauté pan fry chopped bacon until it becomes crispy and releases enough lard. Add finely chopped onions and garlic and sauté until translucent. Add the meat and fry until the pork cubes turn white on each side. Stir in diced wax peppers and tomatoes, then add sausage slices. Salt and pepper, then cover the pan and over low heat cook until the meat becomes soft and tender. Stir regularly and if necessary, add water just enough to halfway cover the food. Serve the Hortobágy pork stew with pasta or rice, or with any side dish you want.