SCHWEINSPÖRKÖLT  

Pork Pörkölt

750 g pork (shoulder)
250 g onions
100 g breakfast bacon
300 g tomatoes
3 cloves of garlic
1 tbsp. paprika powder
1 tbsp. beef stock (cube)
1 tbsp. sour cream
1 tbsp. cornflour
salt, pepper, oil, caraway seed, bay leave

 

 

Cut pork into 3 cm cubes and chopp onions and garlic finely. Dice bacon. Halve tomtoes and cut them into small pieces.
Heat oil, spice pork with salt and pepper and sear them all sides. Lift out meat and roast onions until golden brown. Add bacon cubes and fry some minutes. Add tomatoes and paprika powder and stir well. Pour over beef stock and add meat, garlic, salt, caraway seed pepper and one bay leave. Simmer all about one hour covered until pork is tender.
Remove pork and whisk well sour cream and cornflour. Fold in and simmer until the sauce has thickened.
Remove bay leave and blend the sauce. Season to taste, add pork and bring to a boil for some minutes.

 

       
     
 

www.serviert.at