Borsos tokany is an easy and delicious Hungarian pork stew, flavoured by lots of black pepper it also features bacon & a sour cream sauce.
Classic Hungarian Pork Stew.
For many that is where their knowledge of Hungarian cuisine ends, but this easy pork stew is one of the mainstays of Eastern Hungarian and Transylvanian food.
I know it as borsos tokány and in Romania it is called tocană.
It is a recipe that is often thought of as the forerunner of the classic Hungarian porkolt. Just like that dish it is a “family” of recipes rather than a singular entity.
Often cooked with beef, game, chicken, my version uses pork and is the simplest variant.
Pork, bacon, black pepper and a silky smooth thickened sour cream sauce.
You need this recipe in your life because it is delicious, it is simple peasant comfort food at its very best.
What Cut of Pork to Use.
I always cook this pork stew recipe with what Hungarians call tarja.
It is a gloriously fatty piece of meat from the upper portion of the shoulder of the pig.
I believe that my American readers will know it as Boston butt or pork butt.
In the UK it goes by many names, everything from shoulder to blade and collar to pork hand & spring.
It is often rolled as a joint in the UK. But if you ask your butcher for some fatty pork from the top of the shoulder you will be fine.
But do not be tempted to use a lean cut of pork like loin because it will dry out.
A word on cooking this recipe, for the very best results do not use a non stick pan.
The secret to this recipe is the bloom, that’s the sticky bits stuck to the bottom of the pan because they are vital to flavour!
Just take a look at the colour of the water after I pour it in the video that will be floating around on your screen somewhere!
If you want to go full-on Hungarian with this meal you can serve it with buttered nokedli. A Hungarian dumpling or “noodle” that is ubiquitous across the region in various guises.
They are essentially a little bit like buttered noodles or gnocchi, both of which would serve as decent substitute.
I have gone super indulgent and served my borsos tokany with rakott krumpli in the past.
A dish of layered potatoes with smoked sausage, boiled eggs and a sour cream sauce. A Hungarian version of the potatoes dauphinoise if you like!
You are not mistaken! The name of my site appears in that recipe name but you will have to click through to find out why though.
This Hungarian pepper pork stew is called borsos tokany and is a rare Hungarian dish that features no paprika and it tastes amazing!
- 350 g (12 oz) Pork Collar or Blade
- 125 g (4.5 oz) Bacon
- 75 g (1/2 Cup) Onion
- 3 Cloves Garlic
- 1-2 Tsp Black Pepper
- Salt to Taste
- 250 ml (1 Cup) Water
- 45g (3 Tbsp) Sour Cream
- 1 Tbsp Flour
- Cut the bacon into batons 5mm in profile and 2.5-3cm long.
- Add the bacon to a frying pan over a medium high heat and cook for 5-6 minutes.
- Cut the onion into a 5mm dice.
- Chop the garlic as finely as you can.
- Add the onion to the pan with the bacon and cook for 5 minutes.
- Cut the pork into batons 1.5 cm in profile and 4-5cm long.
- Add the garlic and cook for 1 minute.
- Add the pork and season generously with salt.
- Turn up the heat and fry for 5 minutes.
- Pour in water and add the pepper and reduce the heat to medium low.
- Stir, add a lid and cook for 45 minutes.
- Mix together the sour cream and flour.
- Stir the sour cream mix into the sauce and cook the flour out for 3-4 minutes.
Amount Per Serving: Calories: 794Total Fat: 51gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 229mgSodium: 1457mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 69g
Calorific details are provided by a third-party application and are to be used as indicative figures only.