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Recipes - Hungarian pork and peppers

Recipe Name

Hungarian pork and peppers

Submitted by

tigsfigs

Recipe Description

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	180	Ready In (minutes)	210

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



5 1/2	pounds	Pork Butt, Steak Ready, Boneless, Hormel
2/3	can (28 fl oz)	tomatoes canned, stewed
7 1/2	small	Peppers, sweet, red, raw, sliced
2 1/4	large	Red Onion, sliced thinly
6 1/4	tablespoons	Paprika
1	tablespoon	caraway seeds
3 1/8	tablespoons	olive oil
3 1/8	tablespoons	salt & pepper to taste
1/3	cup	red wine vinegar
6 1/4	cups	chicken broth or stock

Steps

Sequence	Step

1	Score the fat side of the pork shoulder and salt and pepper. Preheat oven to 350 degrees and use roasting pan if you don''t have a large enough skillet with oven safe lid.
2	slice the peppers and onions and keep separate
3	place the pork shoulder in the skillet and the olive oil fat side down, and brown and turn over brown the other side.
4	remove pork from heat and place the peppers and onions in the skillet.
5	add the paprika and caraway seeds that have been cracked either by the chop chop or pestal and mortar
6	salt and peper the remaining amount.
7	add totatoes and stir
8	place pork shoulder in the middle of pan and cover with the peppers
9	cover pork shoulder with ckicken stock and use water if needed to cover the pork shoulder and cover and place in oven
10	sauce option: sour cream and lemon zest and freshly chopped parsley. Place on top of the pork and spoon sauce over sour cream
11	Can place on basmatti rice

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