Tangy Tomato Garlic Roast Pork Paprikash

Paprikash, also spelled as "paprikás" in Hungarian, is a traditional Hungarian dish known for its rich and flavorful sauce made with paprika, a spice made from dried and ground peppers. The most common version of paprikash is made with chicken (Chicken Paprikash or Csirkepaprikás), but it can also be prepared with other meats such as pork, beef, or veal.

The key ingredients in paprikash typically include meat (usually chicken), onions, garlic, bell peppers, tomatoes (or tomato paste), and, of course, a generous amount of paprika. Sour cream or yogurt is often added to the sauce to give it a creamy and tangy texture. The dish is seasoned with salt and pepper and can be served with various side dishes like dumplings (nokedli or galuska), egg noodles, or rice.

The paprika used in paprikash is what gives the dish its distinctive red color and flavor. Hungarian paprika, in particular, is known for its high quality and variety, with different levels of spiciness ranging from mild to hot.

Paprikash is a comfort food and a beloved classic in Hungarian cuisine, but variations of it can also be found in other Central European and Eastern European cuisines, each with its own regional twist. It's a hearty and satisfying dish that is enjoyed by many around the world

Tangy Tomato Garlic Roast Pork Paprikash

Prep time: 10 minutes | Cook time: 2.5 - 3 hours | Yield: 4 people

Ingredients

• 2 lbs boneless pork shoulder, trimmed and cut into 2-inch cubes
• 1 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 2 tbsp Hungarian sweet paprika
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup low-sodium chicken broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Method

1. Preheat the oven to 325°F (160°C).
2. In a Dutch oven or ovenproof pot, heat the vegetable oil over medium-high heat. Season the pork cubes with salt and pepper, then sear them until browned on all sides. Remove the pork from the pot and set it aside.
3. In the same pot, add the garlic, onion, and red bell pepper. Sauté until the onion becomes translucent, about 5 minutes.
4. Stir in the diced tomatoes, paprika, thyme, and bay leaf. Cook for 2 minutes, allowing the flavors to meld together.
5. Return the seared pork to the pot and pour in the chicken broth. Bring the mixture to a simmer.
6. Cover the pot and transfer it to the preheated oven. Let it roast for 2.5 to 3 hours, until the pork is tender and easily shreds with a fork.
7. Remove the pot from the oven and discard the bay leaf. Using two forks, shred the pork into bite-sized pieces.
8. Adjust the seasoning with salt and pepper, if needed. Serve the paprikash over cooked rice or noodles, garnished with fresh parsley.