Pork stewed with sweet pepper
6 servings
80 minutes
Pork stewed with sweet peppers is a bright representative of Hungarian cuisine, where juicy meat in harmony with aromatic vegetables creates a rich flavor. The tradition of stewing meat with paprika and sweet peppers dates back to Hungarian shepherds who prepared simple yet nutritious dishes over an open fire. The dish acquires a deep tomato aroma, a slightly sweet pepper taste, and a tender texture that melts in the mouth. It pairs perfectly with traditional sides like mashed potatoes or fresh bread that absorbs the rich sauce. It can be served at everyday family dinners or cozy gatherings with a glass of red wine that highlights the complexity of flavors. This is a true culinary symphony that embodies the warmth of home and the richness of Hungarian gastronomic traditions.
1
Cut the meat into small pieces. Slice the onion into half rings and the pepper into strips.
- Pork: 800 g
- Onion: 2 g
- Sweet pepper: 3 pieces
2
In a thick-bottomed pot, heat 2 tablespoons of vegetable oil over high heat. Sear the meat in 3-4 batches until golden brown, about 3-4 minutes per batch. Transfer to a plate.
- Pork: 800 g
3
Reduce the heat to medium. Add the onion to the pot. Sauté, stirring, for about 5 minutes.
- Onion: 2 g
4
Add pepper and fry, stirring, for another 5 minutes.
- Sweet pepper: 3 pieces
5
We put meat, crushed tomatoes with juice, salt, and pepper to taste in the pot. We pour in 250 ml of hot water.
- Pork: 800 g
- Tomatoes in their own juice: 800 g
- Salt: to taste
- Ground black pepper: to taste
6
Bring to a boil over high heat, then reduce the flame to minimum, cover the pot with a lid, and simmer until the meat is tender, about an hour.