Description

Ingredients

• 🐖 600g pork shoulder or neck, cut into cubes Original: 🐖 600g pork shoulder or neck, cut into cubes
• 🧅 2 onions, finely chopped Original: 🧅 2 onions, finely chopped
• 🫑 1 red bell pepper, diced Original: 🫑 1 red bell pepper, diced
• 🧄 2 cloves garlic, minced Original: 🧄 2 cloves garlic, minced
• 🌶️ 1 tbsp sweet paprika Original: 🌶️ 1 tbsp sweet paprika
• 🌶️ Optional: ½ tsp hot paprika or chili flakes Original: 🌶️ Optional: ½ tsp hot paprika or chili flakes
• 🍅 1 tbsp tomato paste Original: 🍅 1 tbsp tomato paste
• 🧂 Salt and pepper, to taste Original: 🧂 Salt and pepper, to taste
• 🛢️ 3 tbsp oil or lard Original: 🛢️ 3 tbsp oil or lard
• 💧 500ml water or light broth Original: 💧 500ml water or light broth
• 🌿 Optional: bay leaf or chopped parsley for garnish Original: 🌿 Optional: bay leaf or chopped parsley for garnish

Preparation

• 🔥 Heat oil in a wide pot, add chopped onions and sauté until soft and golden.
• 🧄 Add garlic and bell pepper, cook for 2–3 minutes.
• 🥩 Add pork cubes, season with salt and pepper. Brown the meat on all sides.
• 🌶 Stir in paprika (sweet and hot), then add tomato paste. Mix well.
• 💧 Pour in water or broth to cover the meat. Add bay leaf if using.
• 🕒 Simmer on low for about 1.5 hours, uncovered, until the meat is tender and the sauce thickens. Add a splash more water if needed during cooking.
• 🌿 Garnish with fresh parsley and serve warm. --- Serving Suggestions: 🥔 Serve with mashed potatoes, noodles, rice, or polenta.

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