Traditional Transylvanian Pork Stew with Sour Cream

A white plate of traditional Transylvanian creamy pork stew served over hot polenta and garnished with chopped fresh parsley.

Traditional Transylvanian Pork Stew with Sour Cream

Course: Dinner, Main Course

Cuisine: Hungarian, Transylvanian

Diet: Low Salt

Keyword: creamy Hungarian pork stew, kapia pepper recipe, pork and leek stew, pork stew with sour cream, pork tokany, tejfölös sertéstokány, Transylvanian pork stew, white pork stew

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: portions

Calories: 588kcal

Author: Timea

A rich, comforting Transylvanian heritage stew made with tender chunks of pork, sweet Kapia peppers, leeks, and a velvety sour cream sauce. No red paprika needed!

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Metrics - US Customary

Equipment

1 Dutch oven or Large Deep Frying Pan
1 Chef's Knife for cleanly carving the meat away from the bones
1 Large Cutting Board For preparing the meat and vegetables
1 Kitchen tongs for safely removing the hot pork bones
1 wooden spoon for stirring the stew

Ingredients

1 kg pork chops keep the bones for the pot
2 tablespoon sunflower oil or pork lard
1+½ pieces leek large, washed and thinly sliced
1 piece kapia pepper sweet, chopped
1 teaspoon marjoram dried
1 tablespoon vegetable mix for soup, e.g., Vegeta
1 tablespoon sea salt fine, to taste
1 teaspoon black pepper freshly ground, to taste
500 ml water hot, just enough to cover the meat
300 ml crème fraiche or sour cream
1 bunch parsley chopped

Instructions

Prepare the meat: Carefully carve the pork away from the bones, leaving the meat in large chunks. Do not discard the bones; keep them ready to add to the pan.
Prepare the vegetables: Wash the leek thoroughly and slice it thinly. Wash, seed, and chop the sweet Kapia peppers into bite-sized pieces. Finely chop the fresh parsley and set it aside for later.
Sear the meat: Heat the oil or lard in a large pan over medium heat. Add the large chunks of pork and the bones directly to the pan. Cook for 5-8 minutes, stirring often, until the meat is sealed and opaque.
Add the vegetables: Stir in the thinly sliced leek and chopped Kapia peppers. Cook for another 5-7 minutes until the vegetables soften and become fragrant.
Season and simmer: Season with sea salt, black pepper, the vegetable mix for soups, and the dried marjoram. Pour in just enough water to almost cover the meat. Reduce heat to low, cover, and simmer gently for 40-45 minutes until the pork is tender.
Add the cream: Once the meat is soft, carefully remove and discard the bones using tongs. Turn the heat to the lowest setting. Stir in the full-fat sour cream until it melts into a smooth white sauce. Let it warm through for 1-2 minutes (do not let it boil).
Garnish: Remove the pan from the heat, stir in the chopped fresh parsley, and serve immediately over hot polenta.

Notes

The Bones: Don't throw away the pork bones when carving your chunks! Simmering them with the meat adds natural gelatin and incredible depth to the stew's flavor.
Prevent Curdling: Always use full-fat sour cream or crème fraîche. Ensure your pan is on the lowest possible heat when adding it, and never let the stew return to a boil once the cream is in the pan.
Substitutions: If you cannot find Kapia peppers, standard red bell peppers or Romano peppers work perfectly.

Nutrition