Pork Shoulder Lecso with Dumplings
Pork shoulder lecso is a truly hearty Hungarian dish, a favorite in home kitchens for generations. The base of the lecso is fresh summer vegetables, such as bell peppers and tomatoes, while the pork shoulder is a flavorful and juicy cut of meat that perfectly complements this dish. The dumplings, this simple yet ingenious side dish, add a unique texture to the dish and perfectly absorb the lecso sauce. We recommend this recipe for any family event where classic flavors take center stage.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onions, dice the bell peppers and tomatoes into medium-sized pieces, and crush the garlic. Prepare the pork shoulder: slice it into approximately 1 cm thick slices, then lightly season with salt and pepper.
2
Heat the oil in a large skillet or pot over medium heat. Sauté the onions until translucent. Add the crushed garlic, stir briefly, then remove from the heat to add the Hungarian sweet paprika (this prevents it from burning).
3
Return the skillet to the heat, add the bell peppers and tomatoes, and sauté, stirring occasionally, for 5-7 minutes, or until they soften slightly. This will be the base of your lecso.
4
Place the pork shoulder slices on top of the lecso base, add a little water (about 100 ml), cover, and simmer over low heat for 30-40 minutes, or until the meat is completely tender.
5
While the pork shoulder is cooking, prepare the dumplings: whisk together the flour, eggs, a pinch of salt, and water until you have a thick, sticky batter. Tip: If the batter is too thick, add a little more water.
6
Bring a large pot of salted water to a boil. Using a dumpling maker (nokedliszaggató) or a spoon, drop the batter into the boiling water. When the dumplings float to the surface, drain them and rinse with cold water to prevent them from sticking together.
7
Serve the pork shoulder lecso with the fresh dumplings. Garnish with finely chopped parsley to enhance the colors and flavor.
