Ingredients1.5 kg pork trotters, cleaned and cut into pieces2 large onions, finely chopped3 tablespoons vegetable oil or pork lard3 tablespoons Hungarian sweet paprika1 teaspoon hot paprika (optional)3 cloves garlic, minced2 tomatoes, chopped1 green pepper, chopped1 teaspoon ground caraway seeds2 bay leavesSalt and black pepper, to taste1–1.5 litres water or pork stockInstructionsPrepare the onions: Heat the oil or lard in a large heavy pot. Add the chopped onions and cook until soft and golden.Add the paprika: Remove the pot from the heat briefly. Stir in the sweet paprika and hot paprika, if using. This helps prevent the paprika from burning.Add the vegetables: Stir in the garlic, tomatoes, and green pepper. Cook for 3–5 minutes.Add the pork: Add the cleaned pork trotters, caraway seeds, bay leaves, salt, and black pepper. Stir well to coat the meat with the paprika mixture.Simmer slowly: Pour in enough water or stock to partially cover the meat. Bring to a gentle boil, then cover and simmer over low heat for 2.5–3 hours, or until the meat is very tender. Add a little water if necessary.Thicken the sauce: Remove the lid during the final 15–20 minutes and allow the sauce to reduce until rich and thick. Taste and adjust the seasoning.Serve: Serve hot with Hungarian dumplings, boiled potatoes, fresh bread, or pickled vegetables.Chef’s TipsUse authentic Hungarian sweet paprika for the characteristic colour and flavour.Cook slowly to make the pork skin and connective tissue tender and gelatinous.Avoid adding too much water at once; the sauce should be thick, rich, and full of flavour.