Ingredients serves 4:
4 slices pork shoulder, each about 5 oz/15 dkg, 1 level teaspoon salt, 4 tablespoon all-purpose flour, 4 tablespoon cooking oil, 1 3/4-2 1/4 oz/5-6 dkg
meaty bacon, 1 large onion, (2 tablespoon onion cream), 1 green pepper, 1 tomato, 1 heaping teaspoon quality paprika, 1/2 teaspoon hot Red Gold (hot cherry pepper paste), 1 teaspoon mild Red Gold (mild cherry pepper paste)
Pound the slices of meat slightly and make incisions along the edges and any sinews to avoid crinkling while cooking. Salt and dredge them with flour and quick-fry them in the oil on both sides then set aside. Slice the bacon into thin strips and along with the peeled and chopped onion, brown them in the oil in which the meat was fried. (If using onion cream, add it after the bacon has browned.) Add the paprika, pour in some water (about 5-7 oz/1 1/2-2 dl) and toss in the finely cut pepper and tomato, the latter, of course, with its skin removed. Season with the two kinds of paprika cream, add the meat, cover, and steam on low heat for about 20 minutes until the meat becomes as soft as butter. It is done when its juices are as thick as gravy. Best served with fried potatoes.
Words of Wisdom
If there is any meat left over, consider it a rare good fortune as the dish is very tasty cold.
Preparation time: 35 minutes
Calories per serving: 570
Skill: Easy to prepare