Velvety Porkolt with Handmade Gluten-Free Fuszulyka (Green Beans)

Name: Velvety Porkolt with Handmade Gluten-Free Fuszulyka (Green Beans)
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 7 servings
Cuisine: Hungarian
Ingredients: 3.5 pound pork shoulder (boneless, cut into 1 1/2-inch cubes); 4 tablespoon lard or olive oil; 3 yellow onions (large, finely chopped); 10 clove garlic (minced and thinly sliced); 4 tablespoon sweet paprika (high-quality); 1 tablespoon hot paprika; 1.5 teaspoon caraway seeds (crushed); 1 tablespoon tomato paste; 3 cup beef broth (gluten-free); 1.5 cup water; 1 tablespoon white vinegar; 2 teaspoon salt; 1 teaspoon black pepper (freshly ground); 2 pound fresh green beans (trimmed and halved); 3 tablespoon olive oil (extra virgin); 0.25 cup fresh dill (chopped)

A deeply savory, slow-simmered Hungarian porkolt, rich with caramelized onions and sweet paprika, served with a unique side of homemade gluten-free 'Fuszulyka', delicate pan-fried green beans cooked with garlic and dill.

Prep: 1 hr
Cook: 3 hr
Total: 4 hr
Servings: 7
Cuisine: Hungarian
Difficulty: Hard

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

3.5 pound pork shoulder (boneless, cut into 1 1/2-inch cubes)
4 tablespoon lard or olive oil
3 yellow onions (large, finely chopped)
10 clove garlic (minced and thinly sliced)
4 tablespoon sweet paprika (high-quality)
1 tablespoon hot paprika
1.5 teaspoon caraway seeds (crushed)
1 tablespoon tomato paste
3 cup beef broth (gluten-free)
1.5 cup water
1 tablespoon white vinegar
2 teaspoon salt
1 teaspoon black pepper (freshly ground)
2 pound fresh green beans (trimmed and halved)
3 tablespoon olive oil (extra virgin)
0.25 cup fresh dill (chopped)

Instructions

Pat the pork shoulder cubes dry. Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons lard or heat olive oil over medium-high heat. Sear the pork in batches until well browned on all sides, 4-5 minutes per batch. Remove pork and set aside.
Reduce heat to medium, add remaining 2 tablespoons lard or olive oil, then add finely chopped yellow onions. Cook, stirring frequently, for 15-20 minutes until very soft and deeply golden brown. This is crucial for flavor development.
Stir in minced garlic, Hungarian sweet paprika, optional hot paprika, and crushed caraway seeds. Cook for 1 minute until fragrant, being careful not to burn the paprika.
Add tomato paste and cook for 2 minutes, stirring. Return pork to the pot. Stir in gluten-free beef broth, water, and white vinegar. Add remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2 1/2 to 3 hours, or until pork is fork-tender. Stir occasionally. Skim any excess fat from the surface if desired. Taste and adjust seasoning.
While porkolt simmers, prepare the Gluten-Free Fuszulyka (Green Beans). Bring a large pot of salted water to a boil. Add trimmed and halved fresh green beans and cook for 5-7 minutes until tender-crisp. Drain well.
In a large skillet, heat 3 tablespoons olive oil over medium heat. Add thinly sliced garlic and cook for 1 minute until fragrant (do not brown). Add cooked green beans and sauté for 3-5 minutes, tossing occasionally, until slightly browned and heated through.
Remove skillet from heat, stir in fresh dill, and season the fuszulyka with salt and pepper to taste.
Serve the hot porkolt alongside the warm Gluten-Free Fuszulyka (Green Beans).

Notes

Porkolt can vary in consistency; for a thicker sauce, you can remove a cup of sauce, blend it with 1 tablespoon of gluten-free flour, and stir it back into the pot, simmering for 5 minutes.

Nutrition (per serving)

Calories: 670
Protein: 40.5 g
Carbohydrates: 38.9 g
Fat: 42.1 g
Fiber: 8.7 g
Sodium: 820 mg
Saturated Fat: 14.5 g
Sugar: 5.1 g
Cholesterol: 135 mg