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Main dishes

Pork in lecsó sauce with tarhonya

Name: Pork in lecsó sauce with tarhonya
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: Slovak
Ingredients: 1 kg Pork; 1 Onion; 1 Lecsó (Hungarian pepper and tomato stew); to taste Salt and pepper; to taste Vegetable oil; 400 g Tarhonya (egg barley pasta)

Cubed pork simmered with onion in a blended pepper and tomato stew, served with golden-toasted tarhonya egg barley pasta. Serves five.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 1 hr 15 min
Total time: 1 hr 30 min
Servings: 5 servings
Difficulty: Easy
Cuisine: Slovak

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Pork in lecsó sauce with tarhonya is a simple lunch of cubed pork simmered in blended lecsó, a Hungarian pepper and tomato stew. Tarhonya, an egg barley pasta, is first toasted until golden in a little oil, then simmered in water until tender. If you don't have home-canned lecsó, prepare it before cooking, or simply add tomatoes and peppers to the pork instead. The whole meal for five is on the table in about an hour.

Ingredients

5 servings

Pork 1 kg
Onion 1
Lecsó (Hungarian pepper and tomato stew) 1
Salt and pepper to taste
Vegetable oil to taste
Tarhonya (egg barley pasta) 400 g

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Instructions

Tip: tap a step to mark it as done.

Finely dice the onion and sauté it in a pot with a little oil. Cut the pork into cubes, season with salt and pepper, add to the onion, and sauté for about 5 minutes.
Stir 2 tbsp of the lecsó into the pork. Blend the remaining lecsó with an immersion blender, pour it into the pot, and simmer until the pork is tender.
Toast the tarhonya in a little oil until golden. Add enough water to cover it by about 1 cm, season with salt, and simmer, stirring occasionally, until all the water has evaporated and the tarhonya is tender.
Finish by seasoning the sauce and tender pork with salt and ground black pepper to taste.

Tip: Stir the tarhonya constantly as you toast it; it turns golden quickly and will taste bitter if burned. Add the water carefully, as it will splatter vigorously when it hits the hot oil.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 762 kcal
Protein: 52 g
Carbohydrates: 67 g
of which sugars: 8.2 g
Fat: 30 g
of which saturates: 9.9 g
Fiber: 4.9 g
Salt: 2.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bravčové mäso na leči s tarhoňou