Romanian pork and potato papricaș

Name: Romanian pork and potato papricaș
Ingredients: 1.5 kg potatoes; 800 g bone-in pork (shoulder); 3000 ml water; 2 medium carrots (150 g); 1 green gogosar pepper (150 g); 4 tablespoons tomato paste; 1/8 teaspoon chilli; 1 teaspoon Vegeta; 1 teaspoon salt; 1/2 teaspoon ground pepper; 5 g dried parsley

Meat - Romanian pork and potato papricaș by Frusina D. - Recipia

Romanian pork and potato papricaș simmers in one pot, with rounds of potato and slices of meat cut from the bone. The carrot and green pepper go in near the end, and the tomato paste colors the broth, which stays slightly thick from the potatoes and has tender pieces of pork. I like to put a few thicker potato rounds in my bowl too, so they stand out among the soft ones. Prep: 25 minutes. Cook: 70 minutes. Total time: 95 minutes. Servings: 6. About 450 kcal and 25 g protein per serving.

Ingredients

1.5 kg potatoes
800 g bone-in pork (shoulder)
3000 ml water
2 medium carrots (150 g)
1 green gogosar pepper (150 g)
4 tablespoons tomato paste
1/8 teaspoon chilli
1 teaspoon Vegeta
1 teaspoon salt
1/2 teaspoon ground pepper
5 g dried parsley

Preparation

1. Rinse and peel the potatoes, then cut them into rounds. Pat the meat dry with paper towels, cut it away from the bone with a knife, and slice it into pieces of a suitable size. 2. Pour 3000 ml of water into a large pot and bring it to a boil, about 15 minutes. 3. Add the meat and potatoes, cover the pot, and simmer over medium heat for 35 minutes, until the meat is nearly tender and the potatoes are starting to soften. 4. Finely chop the carrots and green gogosar pepper, add them to the pot, and cook everything covered for another 15 minutes, until the vegetables are soft. 5. Add the tomato paste, chilli, Vegeta, salt, and pepper. Simmer for 5 minutes, then sprinkle with the parsley.

Notes

Yellow-fleshed, firm potatoes that are similar in size hold their shape better than floury ones, which break apart and thicken the broth. Cut the rounds about 1 cm thick; very thin ones can break up before the pork is tender. Bone-in shoulder works well sliced, but the thickness of the slices affects the cooking time, and a piece from an older animal may need another 10 minutes. If the broth is still too thin, mash a few potato rounds against the side of the pot and stir gently. A 150 g green bell pepper can stand in for the gogosar, also finely chopped. For a milder taste, use a small pinch of chilli instead of the measured amount. Serve the papricaș with bread, good for dipping in the broth. Keep leftovers in a covered container in the fridge for up to 3 days; add a little water when reheating if they have thickened.