Bácskai rizseshús – Pork stew with rice

by | Apr 8, 2015 | Meat dishes

Bácskai rizseshús is a simple pork or (in some regions) chicken stew cooked with rice.  I usually use pork shoulder because it’s fattier than pork leg, but you can choose lean meat if you prefer that. The base of this dish is the “trinity” of the Hungarian pörkölt: lard – onion – paprika. The recipe calls for some wax peppers and tomatoes, so if I cook it out of season when fresh vegetables are not available, I turn to my frozen packs of pepper and tomato, which are much tastier than primeurs.

Regarding the rice there are those who cook it seperately and only combine with the stew in the end, while others add rice to the meat and cook together. No matter which method you decide on, I strongly recommend you to toast the rice before cooking as it adds richness and a nutty flavour to the dish. You can toast the rice in a dry pan or in some oil or lard, and it’s ready when it turns light brown and gives off a nutty fragrance.

Bácskai rizseshús
Bácskai rizseshús – Pork stew with rice – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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