One-Pot Tarhonyás Hús with Toasted Egg Barley

Why You’ll Love This Recipe

• One-pot comfort: the tarhonya cooks right in the paprika-rich pork juices until spoonably glossy.
• Authentic Hungarian technique made approachable for home kitchens.
• Deep, layered flavor from plenty of onions, properly bloomed paprika, and gently simmered pork shoulder.
• Meal-prep friendly: reheats beautifully with a splash of stock.

Grocery List

• Produce: 2 large onions, 4 garlic cloves, 1 green bell pepper, 1 medium tomato, flat-leaf parsley (optional)
• Dairy: None (optional: sour cream for serving)
• Pantry: Tarhonya (egg barley), pork lard or neutral oil, Hungarian sweet paprika, hot paprika (optional), caraway seeds, bay leaf, kosher salt, black pepper, chicken or beef stock, water

Full Ingredients

Pork Pörkölt Base

• 3 tbsp pork lard or neutral oil, divided
• 900 g pork shoulder, trimmed and cut into 2.5 cm cubes
• 2 large yellow onions (about 500 g), finely chopped
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 3 tbsp Hungarian sweet paprika
• 1/2 tsp hot paprika (optional, to taste)
• 1 tsp caraway seeds, lightly crushed
• 1 medium tomato, grated or finely chopped (or 1/2 cup/120 ml crushed tomato)
• 1 bay leaf
• 2 1/2 tsp kosher salt, divided, plus more to taste
• 3/4 tsp freshly ground black pepper
• 1 1/2 cups (360 ml) water

Tarhonya

• 2 cups (320 g) tarhonya (Hungarian egg barley)
• 4 cups (960 ml) hot chicken or beef stock, divided

To Finish & Serve

• Chopped flat-leaf parsley
• Pickled peppers or sliced cucumber pickles (optional)
• Crusty bread (optional)

Step-by-Step Instructions

Step 1: Prep your ingredients and heat your liquids

Chop the onions, bell pepper, and tomato; mince the garlic. Cube the pork shoulder into 2.5 cm pieces and pat dry. Lightly crush the caraway seeds. Bring the stock to a simmer in a small pot and keep it hot; you will add it later in stages. Have 1 1/2 cups water measured and ready.

Step 2: Toast the tarhonya until nutty and deep golden

In a wide, heavy pot or Dutch oven (24–28 cm), heat 1 tbsp lard over medium heat. Add the tarhonya and toast, stirring frequently, until it turns an even deep golden-brown and smells nutty, 4–6 minutes. Transfer the tarhonya to a bowl and set aside.

Step 3: Brown the pork

Increase heat to medium-high and add the remaining 2 tbsp lard. Season the pork with 1 tsp salt and the black pepper. Brown the pork in 2–3 batches without crowding, about 2–3 minutes per side, until well colored. Transfer browned pork to a plate, leaving the fat in the pot.

Step 4: Build the onion-pepper base

Reduce heat to medium. Add the onions and 1/2 tsp salt. Cook, stirring often, until very soft and golden, 10–12 minutes. Stir in the bell pepper and cook 2 minutes. Add the garlic and cook 30–60 seconds until fragrant. The mixture should be soft and jammy but not browned.

Step 5: Bloom the paprika and start the pörkölt

Take the pot off the heat. Sprinkle in the sweet paprika (and hot paprika, if using) and caraway; stir to coat the onions—this prevents the paprika from burning and turning bitter. Return the pot to medium heat; add the tomato and bay leaf. Stir in the browned pork and any juices, then pour in 1 1/2 cups water. Bring to a simmer, cover partially, and cook gently at 90–95°C / 195–205°F for 60–75 minutes, stirring occasionally, until the pork is tender and the sauce is rich and brick-red.

Step 6: Cook the tarhonya in the stew

Stir the toasted tarhonya into the simmering pörkölt. Add 3 cups of the hot stock and bring back to a gentle simmer. Cook uncovered over medium heat for 10 minutes, stirring every couple of minutes so the tarhonya does not settle and stick. Add the remaining 1 cup stock gradually as needed, until the tarhonya is just tender, glossy, and spoonable, 5–8 minutes more. You want a thick, risotto-like consistency—not soupy, not dry.

Step 7: Rest, adjust, and serve

Remove from heat, cover, and let rest 5 minutes; the tarhonya will finish hydrating and the sauce will thicken. Taste and adjust with the remaining 1 tsp or so of salt as needed. Fish out the bay leaf. Sprinkle with chopped parsley and serve hot with pickled peppers and crusty bread.

Pro Tips

• Always bloom paprika off the heat to avoid bitterness and keep its color vibrant.
• Keep stock hot so the pot returns to a gentle simmer quickly; cold liquid can toughen meat and dull flavors.
• Use a wide pot: more surface area encourages good browning and reduces sticking as the tarhonya cooks.
• Stir the tarhonya frequently in the last 10 minutes; it releases starch and can settle on the bottom.
• Pork lard gives the most authentic flavor, but neutral oil works well if needed.

Variations

• Chicken Tarhonyás: Swap pork for 900 g boneless, skinless chicken thighs. Simmer Step 5 for 25–30 minutes instead of 60–75.
• Smoky Bacon Boost: Render 100 g diced smoked bacon at the start, then toast the tarhonya in the rendered fat. Reduce added lard by 1–2 tbsp.
• Mushroom Paprika (Meatless): Replace pork with 700 g mixed mushrooms. Sauté until deeply browned, then continue with the recipe. Use vegetable stock.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of hot stock or water (2–4 tbsp per serving) until loosened and steaming. Freeze for up to 3 months; the tarhonya will soften slightly but remains tasty—thaw overnight in the refrigerator and reheat with extra liquid. For best texture when entertaining, make the pork pörkölt base a day ahead through Step 5, then cook the tarhonya fresh just before serving.

Nutrition (per serving)

Approximate: 620 calories; 28 g protein; 48 g carbohydrates; 30 g fat; 3 g fiber; 980 mg sodium. Values will vary based on exact ingredients and salt preference.