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.