Paprika Pork

Rich with peppers and paprika, this dish is very close to what Hungarians call "pörkölt." Pörkölt, simply translated, means "roasted." It typically features a meat of some type, usually beef or pork, and is accented with bell peppers, garlic, onion, and tomatoes or tomato paste.  Roasting the bell peppers beforehand permeates the dish with a smoky flavor, which offsets the flavor of the paprika nicely.  If you're making a Hungarian-styled meal, serve with the typical Hungarian side dishes of pasta, galuska or tarhonya.  Boiled potatoes are also a common side and sour pickles make a nice counterpoint to the heaviness of the dish.  Please note that I'm not officially calling this a pörkölt; this is not a true Hungarian recipe.

Paprika Pork

2 red bell peppers, seeded
1 yellow bell pepper, seeded

1 green bell pepper, seeded

1 ¼ lb. lean pork tenderloin

3 tbsp. sweet Hungarian paprika

11 oz. jar or tub of tomato sauce with garlic and herbs

Kosher salt and ground black pepper

Preheat the broiler.  Cut the peppers into thick strips and sprinkle in a single layer on a foil-lined pan.  Cook under the broiler for 20 – 25 minutes, until the edges of the strips are lightly charred.

Cut the pork into chunks.  Season with salt and pepper and dry fry for about 5 minutes, until it begins to brown.

Transfer the meat to a heavy pan and add the paprika, tomato sauce, 1 ¼ cups water and additional salt and pepper, to taste.  Bring to a boil, then reduce to a simmer.  Cover and simmer gently for 30 minutes.

Add the broiled peppers and cook for a further 10 – 15 minutes, until the meat is tender.  Taste for seasoning and serve immediately with buttered boiled potatoes, galuska, pasta, rice or tarhonya.

NOTE:  I did not use pork tenderloin because it was a bit too cost prohibitive.  Instead, I found pre-packaged pork chop suey meat, which worked out great and saved on prep time.

Serves 4