Pork Shoulder Lecsó with Dumplings and Sour Cream
Pork shoulder lecsó is a true Hungarian classic, combining two iconic elements of Hungarian cuisine: succulent pork and flavorful lecsó. Lecsó, originally a dish of Balkan origin, became a staple of Hungarian cooking with the spread of bell peppers and tomatoes. The addition of pork shoulder makes this dish even richer and more satisfying. Dumplings and sour cream perfectly complement the dish, creating a truly comforting, homemade lunch or dinner.
Ingredients for this recipe
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Preparation Steps
1
Slice the pork shoulder into approximately 1-inch thick pieces. Season generously with salt and pepper. Set aside.
2
Dice the onions. In a large skillet or pot, heat the oil over medium heat. Sauté the onions until translucent.
3
Add the minced garlic and stir in the Hungarian sweet paprika, ensuring it doesn't burn.
4
Add the pork shoulder slices to the skillet and sear them on both sides until nicely browned.
5
Add the sliced bell peppers and tomatoes. Cover and simmer for about 30-40 minutes, or until the pork is tender.
6
While the pork is cooking, prepare the dumplings. In a bowl, combine the flour, eggs, and water until you have a smooth, slightly runny batter.
7
Bring a large pot of salted water to a boil. Using a dumpling maker or a spoon, drop spoonfuls of the batter into the boiling water. Cook for 2-3 minutes, or until the dumplings float to the surface. Drain well.
8
Toss the cooked dumplings with a little oil to prevent them from sticking together.
9
To serve, place a portion of dumplings on a plate, top with the pork shoulder lecsó, and drizzle with a generous dollop of sour cream.
