pork pepper

Ingredients for 4 servings:

• 30 g lard
• 50 g smoked pork belly, not too fatty, diced
• 500 g pork (shoulder), diced
• 2 onions, finely chopped
• 1 tsp sweet paprika powder
• salt and pepper
• 1 tsp caraway seeds if needed
• 2 tomatoes, peeled, finely diced
• n. B. Water or meat or vegetable broth for pouring
• 1 tbsp flour
• 2 tbsp sour cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

as we learned it in school (similar to pork goulash)

Fry the bacon cubes in hot lard, then remove from the pan. Add the finely chopped onions and brown well. Then add the meat cubes in batches and brown. Return the bacon cubes. Add the peeled and finely diced tomatoes. Sauté briefly and season with salt and pepper. Then add paprika powder and caraway seeds, if desired, and pour in water or broth. Cover and simmer for approximately 40-60 minutes. Mix the flour with a little cold water and thicken the sauce until the desired consistency is reached. Pour the sour cream into a cup and mix with some of the hot sauce. Stir this mixture into the pork pepper. Do not allow to boil further and season again if desired. Serve with dumplings or boiled potatoes.