Pork nail stew, known in Hungary as körömpörkölt, is a traditional Hungarian dish made from pork trotters slowly cooked with onions, garlic, and sweet Hungarian paprika. This classic pork nail stew recipe develops a rich, gelatinous texture and deep flavor through long simmering, resulting in a hearty and satisfying main course. Commonly served with fresh bread and boiled potato, körömpörkölt is a staple of rustic Hungarian home cooking.
Pork Nail Stew (koromporkolt)
Print RecipeIngredients
- 1 Kilogram (kg) pork nail and shank with bone
- 3 Piece onion chiopped
- 3 Piece garlic cloves
- 2 Tea spoon (tsp) black pepper
- 2 Tea spoon (tsp) caraway seeds
- 2 Table spoon (tbsp) salt
- 2 Table spoon (tbsp) sweet paprika powder
- 3 Table spoon (tbsp) lard
Instructions
This is a traditional pork nail food usually cooked on open fire however you can prepare it in a large pot as well. Braise the onion, garlic and meet on lard than add the spices except sweet paprika powder. Add enough water to cover the meat and simmer it at least for 2 hours. Than add the sweet parkika and chili. Cook the nail stew until the meat is soft and can be removed from its bone easily. Stir it occasionally because the skin can be stick to the bottom of the pan when the gravy getting thick. Serve with boiled potato and pickles.
