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Paprika and pork pan

updated

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Ingredients for 4 servings:

  • 2 medium-sized red peppers
  • 500 g lean pork strips (ham strips)
  • 200 ml chicken broth
  • 300 ml tomato(s), pureed
  • 1 piece(s) ginger, walnut-sized
  • 1 tbsp lemon juice
  • n. B. Salt
  • n. B. Pfeffer
  • e.g. cayenne pepper
  • e.g. curry powder
  • e.g. coriander
  • some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and delicious

Deseed the bell peppers and cut into bite-sized pieces. Brown the pork strips in a large pan with a little hot oil. Season with salt and pepper. Peel and grate the ginger, and add it to the meat. Add the bell pepper pieces to the pan, sauté briefly, then add the chicken stock, passata, and lemon juice. Simmer for about 10 minutes. Finally, season with salt, pepper, curry powder, cayenne pepper, and coriander. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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