Method of preparation

Cut the meat into 3 cm cubes.

Peel and finely chop the onion.

In a deep saucepan, melt pork fat, and then remove all the pork rinds.

Fry the onion in pork fat until soft. As soon as the onion begins to brown, reduce the heat to a minimum and allow the onion with fat to cool slightly.

Then add sweet ground red paprika to the pörkelt. Red paprika ultimately determines the color and aroma of the dish.

Red paprika is quickly dissolved in fat. It is necessary to mix the fat so that the paprika is evenly distributed and no lumps are formed.

Immediately, without letting the paprika boil, add the chopped meat and mix.

Salt the pörkelt and add ground cumin. The color of the dish at this stage is fiery red, bloody.

Add a quarter cup of water or meat broth to the pörkelt. Stew the meat under the lid until all the liquid has evaporated. Add a little more liquid and continue to simmer the meat at the lowest heat. It is important to have a very small amount of liquid in the cooking process, so that the meat is stewed in its own juice, and not boiled in water. To make the pörkelt soft and tender, you need to stew the meat for about 1 hour.

After the specified time add chopped green pepper, peeled tomatoes and chopped garlic to the pörkelt

Stew the pörkelt until fully cooked. As a result, the dish should be thick enough, with a pleasant dark red color.

When the dish is done, add the ASW seasoning “Vegetable mix”, turn off the heat and let it rest for another 10 minutes.

Serve with potato garnish or separately. Sprinkle with fresh parsley.

Bon Appetit!