Peppery pig stew

Name: Peppery pig stew - Timea N.
Ingredients: 1/2 kg pork meat (I used ribs and back) 2 bunches of green onions 1 bell pepper paprika spicy pepper paste 1 bunch of fresh parsley pepper salt to taste

Meat - Peppery pig stew by Timea N. - Recipia

I have made this pig stew several times, especially when I find fresh ribs and back. It's the kind of dish that doesn't require much preparation but has a bold flavor, especially if you don't shy away from pepper and some spicy pepper. The first time I tried it was on a day when I had green onions from the market, and it really goes best with them. The meat cooks quickly, so you don't have to stand by the stove for hours. Quick info Total time: about 45 minutes Preparation time: 10-15 minutes Cooking time: 30-35 minutes Servings: 3-4 Difficulty: easy Recipe type: quick pork stew Ingredients - 500 g pig meat (usually ribs and back) - 2 bunches of green onions - 1 bell pepper - sweet paprika (to taste) - hot pepper paste (a few teaspoons or to preference) - 1 bunch of fresh parsley - black pepper (freshly ground, enough to feel the aroma) - salt (to taste) Preparation method 1. Clean the green onions and cut them into rounds. Chop the bell pepper finely. 2. Place the onions and bell pepper in a pot with a little water (just enough to prevent sticking). Let them soften over low heat, stirring occasionally. 3. When the vegetables have softened, add the meat cut into suitable pieces. Stir and cover. Let it cook together for about 10 minutes. During this time, the meat will start to release its juices. 4. Sprinkle the paprika, add the pepper, and include the hot pepper paste. Mix well to coat everything. 5. Immediately pour in a little water (just enough to prevent burning the paprika). Don't add too much; the stew shouldn't be watery. 6. Let it simmer until the meat easily separates from the bones. It doesn't take long; the pig meat cooks quite quickly, especially the young ribs. 7. Adjust the salt and add more pepper if you feel it needs it. Turn off the heat. 8. The stew is served sprinkled with chopped fresh parsley, directly in the plate. Why I make this recipe often I like it because it doesn't require complicated ingredients. It works when I have some pork meat on hand and want a warm meal in less than an hour. Everything is done in one pot, so there's not much to wash. The taste is balanced and doesn't become heavy if you don't overdo it with oil or fat. Tips and variations Tips - Don't let the onions and bell pepper stick; a little water added at the beginning helps them soften without burning. - Taste the pepper along the way – it's easy to add too much. - If you're using fattier ribs, remove some of the melted fat as needed so the stew doesn't become too heavy. Substitutions - Instead of hot pepper paste, you can also use a chopped hot pepper if you have that. - Fresh parsley can be replaced with dill if you prefer that flavor. - If you don't have green onions, dried onions will work too, but use a little less. Variations - You can also add a little diced tomato, but it's not strictly necessary. - For a less spicy stew, leave out the hot pepper paste and just use sweet paprika. Serving ideas - The simplest way is with polenta or a slice of bread. - It also goes well with boiled potatoes, but it's not necessary. Frequently asked questions 1. Can I use other cuts of pork? Yes, but ribs and back provide a more tender texture. If you use another type of meat, adjust the cooking time. 2. What should I do if the stew is too liquid? Leave the pot uncovered for the last 5-10 minutes to reduce the liquid. 3. Can I replace the bell pepper with something else? If you don't have bell pepper, you can use a kapia pepper or even frozen peppers if you have them in the freezer. 4. Is it necessary to add paprika? Yes, for color and flavor. Without it, the stew will be bland. 5. Can I make it with beef? It's not the classic recipe, but it works with a longer cooking time. Nutritional values Approximately, one serving has about 350-400 kcal, with 20-25 g of protein, 25-30 g of fat (depending on the meat used), and 10-12 g of carbohydrates from onions and peppers. The paprika and hot pepper paste add very few calories. These are approximate values and depend a lot on how much fat the meat has and whether you use more hot pepper paste or vegetables. Storage and reheating The stew keeps well in the fridge for 1-2 days, covered. Reheat directly in the pot over low heat, possibly with a spoonful of water if it has thickened too much. I do not recommend freezing it, as the texture of the meat may suffer after thawing. It is best consumed fresh or the next day.

Peppery pig stew

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