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Pork shoulder lecso served with spicy potatoes

Pork Shoulder Lecso with Spicy Potatoes

Pork Shoulder Lecso with Spicy Potatoes is a classic dish of Hungarian cuisine, combining the juicy flavors of lecso with the tender texture of pork shoulder. This dish is often served in the summer, when fresh bell peppers and tomatoes are plentiful, but it can be enjoyed any time of the year. As the pork shoulder simmers in the skillet, the aromas fill the kitchen, while the fresh vegetables of the lecso provide a juicy base for the meat. The crispy texture of the spicy roasted potatoes is the perfect complement to the succulent pork shoulder lecso. This dish is an ideal choice for a family lunch or a gathering with friends, as it is a filling and flavorful dish that is guaranteed to impress everyone. The fresh herbs and crispy potatoes add a special character to the dish, which is a popular classic of Hungarian cuisine.

Prep Time 20 min
Preparation 1 hr
Total 1 hr 20 min
950 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 800 g Pork shoulder
⭕ 3 Bell peppers
⭕ 3 Tomatoes
⭕ 2 Onions
⭕ 3 cloves Garlic
⭕ 2 tbsp Hungarian Sweet Paprika
⭕ 2 tsp Salt
⭕ 1 tsp Black pepper
⭕ 3 tbsp Sunflower oil
⭕ 1 kg Potatoes
⭕ 1 tsp Smoked paprika
⭕ 1 tbsp Rosemary
⭕ 3 tbsp Olive oil

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    Preparation Steps

    1

    Slice the pork shoulder, season with salt and pepper, then rub with Hungarian sweet paprika. Let it rest for at least 20 minutes to allow the flavors to penetrate the meat.

    2

    Peel the onions and garlic. Slice the onions into rings and crush the garlic. Dice the bell peppers and tomatoes.

    3

    In a large skillet, heat the sunflower oil over medium-high heat. Sear the pork shoulder on both sides until golden brown. Remove from the skillet and set aside.

    4

    In the same skillet, sauté the onions until translucent. Add the garlic and cook for another minute until fragrant. Stir in the diced bell peppers and tomatoes, then sprinkle with Hungarian sweet paprika. Simmer for 10 minutes, or until the lecso base has thickened slightly.

    5

    Return the pork shoulder to the skillet with the lecso. Cover and simmer for another 20 minutes, or until the meat is tender.

    6

    Meanwhile, prepare the spicy potatoes: peel the potatoes, cut them into large cubes, and parboil in salted water for 5 minutes. Drain well and let cool slightly.

    7

    In a bowl, combine the olive oil, smoked paprika, rosemary, salt, and pepper. Toss the parboiled potatoes in the mixture, then spread them evenly on a baking sheet lined with parchment paper.

    8

    Bake the potatoes in a preheated oven at 400°F (200°C) for 25-30 minutes, or until golden brown and crispy.

    9

    Serve the pork shoulder lecso with the spicy roasted potatoes, garnished with fresh parsley or other herbs.