Today we have a Hungarian Pork baby food recipe for you to try that we’ve been cooking for our family since our first child (now 15!) was a tot.
In keeping with our philosophy that baby food does most certainly NOT have to be bland, this is a sophisticated dish that’s jam-packed with flavour! All our children – baby Joe included – are delighted when they discover that it’s Hungarian Pork for dinner!
NOTE: This recipe is ideal from around 7 months of age, although we recommend that you separately introduce the herbs and spices it contains (ie include them, one at a time, with a dish your baby is already enjoying).
You can puree the dish if you prefer, but we like to simply chop the pork very finely and stir it into the sauce. This gives a nice, semi-textured meal that – owing to the sauce base – is still easy for younger babies to cope with.
To Make Creamy Hungarian Pork for Baby You Will Need…
little olive oil
1 pork chop
2 tbsp chopped onion
1 small garlic clove, crushed
3 fl oz (1/3 cup) water
1 1/2 tsp paprika
pinch dried dill weed
pinch fennel seeds (crushed)
1 to 2 tbsp sour cream
Heat the oil in a small pot and brown the pork on both sides (leave any bones and fat on the chop, as they provide flavour to the sauce).
Pour in the water, then sprinkle the onion and garlic on top of the pork.
Add the paprika, dill and crushed fennel seeds (if you can’t find fennel seeds, caraway seeds can be used in their place).
Bring to the boil, then immediately reduce the heat.
Cover and simmer gently for 1 hour.
Remove the pork chop (which will be very tender) and shred or chop it finely, discarding any bones and fat.
Slowly whisk the sour cream into the cooking liquid in the pot and warm over a low heat, stirring constantly, until heated through.
Mix the pork with the sauce and serve with noodles, rice or mashed potato.
Jó étvágyat, little one (which is the Hungarian version of bon appetit!).
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