Körömpörkölt is the heavyweight champion of stews. Its taste and consistency differ completely from other stews, this sticky dish is unique in its way. It can be also treated as a “medicinal preparation” because körömpörkölt is rich in collagen, which is good for your skin and joints.
I always use the hind pork feet as they are fleshier than the front feet. I usually ask the butcher to cut the feet into bigger pieces, so I just have to rinse and clean them at home.
Pork feet stew is served with boiled potatoes that can be cooked in the stew. In this case their taste will be more intensive. Of course, this is optional, if you want, you can cook the potatoes in salty water.
The gravy of a good pork feet stew is thick, sticky and gluey, meat easily comes off the bone. As this dish can’t be eaten in a civilized manner, it’s recommended to partake of it only with family and friends.
photo: zserbo.com
Ingredients:
- 2 hind feet
- 80 g (~2 3/4 oz) smoked bacon
- 1 big onion
- 3 garlic cloves
- 1 heaping tbsp sweet paprika
- 1/2 tsp hot paprika
- 1/4 tsp caraway seeds
- 2 tsp salt
- 1 bell or wax pepper
- 1 small tomato
- 4-5 medium potatoes
Ask your butcher to cut up the feet. Rinse and carefully clean them, removing hairs and brown skin pieces.
In a pot fry chopped bacon until crispy. Add finely chopped onion and garlic to the hot bacon fat and sauté until translucent. Remove pot from the heat, add paprika and meat, and give it a good stir. Pour in water, just enough to cover the food and return pot to the heat. Add salt, caraway seeds, coarsly chopped pepper and tomato. Cook over low heat for 2-3 hours; cooking time depends on how old the pig was.
If the cooking liquid boils away, add more water, but only in small portions cause the gravy should be thick at the end.
Meanwhile peel and cut the potatoes into quarters. Once the meat is nearly done, add potatoes to the stew and cook until soft and tender (bones can be easily removed). Or cook them separately, in salty water.
Serve the stew hot, with white bread and pickles.
