Pork perkelt
Perkelt is a dish originally from Hungary, but it has also found its place in our cuisine. Cubes of pork sautéed in an onion base, with a good dose of spices – from paprika, to pepper, to chili – for lovers of spicy dishes.
Ingredients · Servings 4
- 500 g pork shoulder
- 2 tablespoons fat
- 2 onions
- 4 cloves of garlic
- 140 g tomato puree
- 140 g sour cream
- 3 tablespoons sweet paprika
- 1 teaspoon salt
- broth (or 1 bouillon cube)
- 3 tablespoons flour
- chili (or hot pepper)
- ground pepper
- ground cumin
- water
Method · 50 min
- Finely chop the onion and fry in oil. Once translucent, add the diced meat.
- Add salt, paprika, pepper, hot paprika or chili, ground cumin and sauté together for about 5 minutes.
- Pour hot water or broth over the meat and cook in a pressure cooker for about 20 minutes.
- Once the meat is soft, add a little broth or water (if you cooked with water, add broth). Puree and cook together.
- Whisk the flour into the sour cream to thicken it and pour it into the boiling perkelt.
- Stir and let it cook. Finally, add the garlic and season to taste.
