Pork hock goulash

We have a whole list of goulash stews on this blog by now. Some you can make from beef, others from chicken...there is of course the tripe one. Potato goulash for vegetarians, but we were still missing pork and fish. The fish goulash is one of my favorites, but alas it will have to be saved for another occasion.
My favorite pork goulash uses pork hocks, as the skin and cartilage provide a wonderful sticky-smooth texture to the stew. It's amazing!

Ingredients
3 pork hocks
2 tbsp vegetable oil
1 yellow onion
1 cubanelle pepper
0.5 tbsp Hungarian paprika
1 clove of garlic
1 tbsp Hungarian crushed pepper sauce (Piros Arany)
water
salt

Preparation
Clean and chop the onion and pepper. Saute in the oil until soft. Ass the minced garlic for 30 seconds, then all the other spices.

Heat the spices together briefly, take care not to burn the paprika (it will become bitter).

Add the pork hocks, salt lightly and cover with water. Bring to a boil and simmer for 2 hours.

At this point, remove the pork hocks and separate the meat from the bone.

Return to the pot. Simmer for 2-3 more hours, until the meat is completely soft.

Serve over potatoes, or with a piece of bread.

Comments

  1. It was tasty, but it does have a somewhat strong aroma... Or my nose is too sensitive...

    ReplyDelete

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