One-Pan Pork Ragout (Hentes Tokány)

Inspired by the Hungarian classic Hentes Tokány (literally “butcher’s ragout”), this speedy one-pan supper layers savoury bacon, sweet onions and peppers, paprika-spiced pork, and a simple tomato–stock sauce. The signature twist comes at the end: sliced pickles stirred through for brightness and crunch. It’s comforting yet lively, and on the table in half an hour. Serve it with rice, mashed potatoes, buttered noodles, or a thick slice of bread to mop up the juices.

Servings: 3–4 | Prep: 10 min | Cook: 20 min | Total: ~30 min

Ingredients

• 100 g smoked bacon, diced

• 1 onion, finely chopped

• 1 bell pepper, thinly sliced

• 4 garlic cloves, minced

• 500 g pork (shoulder or loin), cut into thin strips

• 1 tbsp paprika

• 2 tbsp tomato purée (tomato paste)

• 200 ml chicken stock

• 200 g pickles (gherkins), sliced

Instructions

Cook the bacon

Set a large pan over medium heat. Add the diced bacon and cook until it starts to crisp, 5–6 minutes.

Sauté the veg

Add the onion and bell pepper to the same pan. Cook for 3–4 minutes, until softened and glossy. Stir in the garlic and cook for 30 seconds, until fragrant.

Brown the pork & season

Increase the heat to medium–high. Add the pork strips in an even layer; season with salt and pepper. Sear for 3–4 minutes, tossing once or twice, until browned on the outside.

Sprinkle over the paprika and stir for 10–15 seconds (don’t let it scorch).

Build the sauce

Stir in the tomato purée and cook for 1 minute to deepen the flavour. Pour in the chicken stock, scraping up any browned bits from the pan. Return the bacon (and any juices) to the pan.

Optional: For a slightly thicker sauce, dust 1 tsp flour over the pork before adding the stock.

Reduce the heat, cover with a lid, and simmer for 10–15 minutes, until the pork is tender and the sauce is glossy.

Finish with pickles & serve

Stir in the sliced pickles and cook for 2 minutes to warm through. Taste and adjust the seasoning.

Serve hot with rice, mash, buttered noodles, or crusty bread.

Tips & Tricks

✅ Cut for tenderness: Slice pork into thin, even strips (matchstick-ish). Shoulder stays juicier than loin, but both work.

✅ Mind the fat: Bacon usually gives enough fat to sauté; add a splash of oil only if the pan looks dry.

✅ Pickle power: Crunchy dill gherkins are ideal. Stir in at the end to keep their bite; add a little pickle brine for extra tang if you like.

✅ Thickness control: Too thin? Simmer a few minutes more. Too thick? Loosen with a splash of hot stock or water.

✅ Make it mild—or smoky: Skip the pepper heat entirely, or add a pinch of chilli flakes or smoked paprika for a different vibe.

✅ Batch & reheat: Flavours deepen overnight. Chill up to 3 days; reheat gently with a splash of stock.

✅ Serving ideas: Great with rice, nokedli/spätzle, mashed potatoes.