Pork Percussion III

Last Updated on August 9, 2024

Excellent recipe from Hungarian cuisine. It is a savoury dish, but can be softened with cream.

Ingredients:

750 g of pork shoulder 3 dl bone-in stock 3 pcs onion 2 pcs red peppers 2 pcs peeled tomatoes 2 tbsp of tomato paste sweet red pepper hot red pepper cumin fat salt (33% cooking cream, depending on the side dish chosen for the parmesan)

Procedure:

Cut the meat into cubes, brown the diced onion in the lard, sprinkle with red pepper, stir.

Add the cubes of meat, add salt and vinegar, pour in the broth. Simmer with a slight basting (basting just enough to prevent the meat from burning) until soft.

Add sliced peeled tomatoes, peppers on noodles, let the Vegetable Recipes simmer until soft.

Finally, add the puree, season with hot pepper, salt, boil briefly.

Recommendation:

Serve the perkelt with bread. If we serve with tarhona, or pasta, or rice, soften the perkelt with 33% cream.

Note:

Text and photo: D. Marounek