Grandma's hungarian pork stew (a/k/a "sertesporkolt")
Ragout and stew
My Hungarian grandma was an amazing cook and I seriously doubt she ever referred to anything as mundane as a 'recipe' She used to tell me cooking was as instinctive as love; it was something that just came naturally. During the cold winter months I find find myself turning to her recipes since they're hearty, simple - and recall happy times in her kitchen. <br /> <br />I was lucky enough to wrestle this recipe out of her and have tweaked it slightly. Grandma's recipe called for a pork leg - but that always left me somewhat squeamish. Instead, I opt for a 2 lb pork loin which makes this simple peasant dish a bit more urbane - and keeps me from having to face pork legs! I also use canned tomatoes rather than fresh since I usually make this in the colder months when fresh tomatoes are scarce (and tasteless!) <br /> <br />If I'm feeling ambitious, I might make some spaetzle to serve this over, but standard egg noodles can be substituted. Otherwise, a nice crusty bread makes an ideal partner for this meal.
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