Sometimes a dish comes together almost by accident — a few good ingredients that happen to sit side by side in the kitchen and start to suggest a direction. That’s exactly how this one came about.

With a punnet of beautifully ripe on-the-vine cherry tomatoes ready to use and some incredible Mangalica salami waiting in the fridge that was the result of a recent visit to the nrb expo in Manchester, it felt like the perfect opportunity to lean into the rich, comforting flavours of Hungarian produce that I had experienced at a stall hosted by Best of Hungary.

Often referred to as the “Kobe beef of pork”, Mangalica pig is prized for its incredible marbling and deep flavour. When cooked gently it releases a rich, savoury fat that becomes the backbone of the whole dish. This one from Best of Hungary was melt in the mouth heaven.

Pair that with the warmth of Hungarian paprika, sweet roasted tomatoes, and a cooling spoonful of whipped sour cream and you end up with something that sits somewhere between Mediterranean comfort food and the flavour profile of a classic pörkölt.

The orzo cooks directly in the pan, soaking up the tomato juices and the rendered Mangalica fat, creating a creamy, risotto-like texture that feels indulgent but still light enough for a midweek dinner.

Serves

2–3

Ingredients

For the tomatoes

500g on-the-vine cherry tomatoes

3 tbsp olive oil

3 garlic cloves, lightly crushed

1 tsp fennel seeds

pinch chilli flakes

salt and pepper

For the orzo

120–150g orzo (uncooked)

120g Mangalica salami or sausage, diced

1 small shallot, finely diced

½ tsp sweet paprika

pinch hot paprika

350ml chicken or vegetable stock

To finish

zest of ½ lemon

small handful fresh basil

cracked black pepper

Whipped sour cream

120g sour cream

1 tbsp olive oil

squeeze of lemon juice

Method

Roast the tomatoes

Heat the oven to 160°C.

Place the cherry tomatoes in a roasting tray with olive oil, garlic, fennel seeds and chilli flakes. Season well and roast for 40–45 minutes until the tomatoes soften and begin to collapse, creating a rich, jammy sauce.

Crisp the Mangalica

In a wide ovenproof pan, gently cook the diced Mangalica until it begins to crisp and releases its fat.

Remove about a third of the crispy pieces and set aside for finishing the dish.

Build the orzo

Add the diced shallot to the pan and cook until softened.

Remove the pan briefly from the heat and stir in the paprika so it blooms in the rendered pork fat without burning.

Return to the heat and add half of the roasted tomatoes.

Stir through the uncooked orzo, coating it well in the tomato juices and fat.

Pour in the stock, bring to a gentle simmer, then transfer the pan to the oven at 190°C for 12–15 minutes, stirring once halfway through.

The orzo should absorb most of the liquid and become creamy.

Finish the dish

Fold through the remaining roasted tomatoes, lemon zest and herbs. Taste and adjust the seasoning.

Whisk the sour cream with olive oil and a squeeze of lemon to loosen it slightly.

To serve

Spread the whipped sour cream across the base of a shallow bowl.

Spoon the tomato orzo on top, then scatter over the reserved crispy Mangalica.

Finish with fresh herbs, cracked black pepper and a drizzle of olive oil.

The result is a bowl full of deep savoury flavour — sweet roasted tomatoes, smoky paprika warmth and rich pork balanced by the freshness of herbs and lemon.

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Wine Pairing for Smoky Mangalica Orzo

As this is a Hungarian dish, I paired with an amazing 2023 Tokiji Furmint “kakas” from Best of Hungary.

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More About the Ingredients

What is orzo?

Orzo is a type of pasta that looks similar to large grains of rice. Despite its appearance, it’s made from wheat just like other pasta shapes. It’s commonly used in Mediterranean cooking and works particularly well in soups, salads and one-pan dishes where it absorbs lots of flavour.

Is orzo pasta or rice?

Although it looks like rice, Orzo is actually pasta made from durum wheat semolina. Its rice-like shape simply makes it ideal for dishes where you want a creamy texture similar to risotto but with the ease of cooking pasta.

Can you cook orzo like risotto?

Yes, and it’s a great technique. Cooking Orzo slowly in stock allows it to absorb flavour while releasing starch, creating a creamy texture similar to risotto. Many chefs use this method when making one-pan dishes like tomato orzo or baked orzo recipes.

Why roast cherry tomatoes before adding them?

Roasting cherry tomatoes concentrates their natural sweetness and softens their texture. As they cook, the juices caramelise slightly and create a richer, more intense tomato flavour that works beautifully in pasta and grain dishes.