Saturday, August 3, 2013

Pork Paprika

We usually have Chicken Paprika and it a dish I can whip up in about 30 minutes.  This time, however, it seemed that I forgot to buy some chicken.  Instead I found a pack of pork belly in the freezer.  So it was Pork Paprika for this meal!

Cooking time was definitely not just 20 or 30 minutes.  It was more like 45 to 55 minutes!  The pork had to be simmered longer for it to become tender.  But it was delicious all the same!

The recipe:

about 750 to 800 grams pork belly, cleaned and parboiled
2 cloves garlic, minced
2 medium onions , minced
2 medium tomatoes, sliced
1 teaspoon salt, or more/less to taste
2 tablespoons whole peppercorns, lightly crushed
3 pieces bay leaves
2 to 3 tablespoons paprika
1 cup stock
1/2 cup cooking cream or sour cream

Slice pork belly into cubes; set aside.  Saute garlic and onions until fragrant.  Toss in sliced tomatoes.  Add the pork cubes and stir fry for a couple of minutes.  Add salt, peppercorns, bay leaves, paprika and stock.  Simmer until pork is tender (depending on the size, 45 to 60 minutes).  Add more stock if necessary.  When pork is tender, add cream and bring to a soft boil.  Remove from heat and serve. 

The dish was soupy rather than saucy (thin sauce not thick), either way is good, it just depends on one's personal preference.  To make the dish thicker, thicken the sauce with cornstarch slurry.  Also either cooking cream or sour cream can be used, although personally I think it is better with sour cream!

We made ours into a rice topping dish.  Yummmmyyyy!!!

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