Recipes in the world of Flavilo

Pork shoulder served with lecso and parsley potatoes

Pork Shoulder with Lecso and Potatoes

Pork shoulder with lecso and potatoes is a true classic of Hungarian cuisine, offering a perfect harmony of rich, spicy flavors and juicy meat. This dish is an essential part of the summer lecso season, but it can be enjoyed anytime as a hearty family lunch. As the pork shoulder roasts in the pan, the meat develops a crispy crust, while the aroma of paprika and tomatoes simmering in the lecso fills the kitchen, creating a truly homely atmosphere. The secret to perfect pork shoulder is slow cooking, which ensures that the meat remains juicy, while the lecso becomes rich and flavorful. Fresh parsley potatoes are a light side dish that complements the dish's rich flavors. This dish is an ideal choice for a Sunday lunch or a gathering with friends.

Prep Time 20 min
Preparation 45 min
Total 1 hr 5 min
1200 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 800 g Pork Shoulder
⭕ 2 Onions
⭕ 3 cloves Garlic
⭕ 2 Red Bell Peppers
⭕ 1 Green Bell Pepper
⭕ 3 Tomatoes
⭕ 100 g Smoked Sausage
⭕ 1 tbsp Hungarian Sweet Paprika
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 2 tbsp Sunflower Oil
⭕ 1 kg Potatoes
⭕ 10 g Fresh Parsley

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    Preparation Steps

    1

    Slice the pork shoulder into medium-thick slices, then season both sides with salt and pepper.

    2

    In a large skillet, heat the oil over medium-high heat. Sear the pork shoulder slices on both sides for 4-5 minutes, until golden brown. Remove from the skillet and set aside.

    3

    In the same skillet, sauté the finely chopped onions and garlic until translucent. Sprinkle with Hungarian sweet paprika and stir quickly to prevent burning.

    4

    Add the sliced bell peppers, tomatoes, and the sliced smoked sausage. Season with salt and pepper to taste, and cook over medium heat for 15-20 minutes, or until the lecso has thickened.

    5

    Return the pork shoulder slices to the lecso, and cook for another 10-15 minutes, allowing the flavors to meld together.

    6

    Meanwhile, peel the potatoes, cut them into cubes, and boil in salted water for 15-20 minutes, or until tender. Drain and sprinkle with fresh, chopped parsley.

    7

    Serve the juicy pork shoulder with the lecso and freshly boiled parsley potatoes.