How to cook pork with rice in Hungarian

You’ll need
    • 700g pork;
  • 1 bulb;
  • 80g ghee; 200g
  • porcini mushrooms;
  • 1 glass of white dry wine;
  • red pepper at knife tip;
  • salt;
  • freshly ground black pepper;
  • 1 tablespoon flour;
  • 2 tomatoes;
  • 2 red sweet peppers;
  • 1.5 cups rice.
Instructions
1

Piece of good pork (such as fillets or legs) clean of films and excess fat, rinse and discuss with a paper towel. Slice the meat into small chunks across the fibers, lightly bleat it with a wooden hammer, rub with salt, pepper, boulder in flour and roast quickly in a deep thick-walled frying pan with preliminaries preheated ghee oil.

2

Remove the meat from the pan, fold into a bowl and remove in heat. Finely break the onion onions and, stirring with a wooden spade, fry it in the remaining fat until golden. Scar the tomatoes, free from the skins and seeds and cut into pieces. Remove the pan from the heat, add red peppers at the tip of the knife to the onion, crushed tomatoes, salt and freshly ground black pepper. Pour the mixture with a glass of white dry wine, stir and return the pan to the stove. Simmer the mixture, stirring, until its volume decreases.

3

Move over and rinse the rice thoroughly. Put it on a frying pan with heated cooking oil and, stirring, fry for 5-7 minutes. Pour the rice with hot water, add salt, paprika and cook until ready. Peel the sweet red peppers from seeds and bake in the oven or microwave until soft. Cut the baked peppers in squares or strips and lay them out in hot rice. Stir everything thoroughly.

4

In a separate pan with preheated ghee, fry the finely chopped porcini mushrooms. In a container with wine sauce, lay out chunks of pork, put it out for about 10 minutes and add the sautéed mushrooms. Sweat everything together for another 5 minutes.

5

Serve the finished dish on pre-heated serving plates. On each one put two pieces of meat, add the sauce, next place a slide of rice with pepper. Cover the dish with a green salad and a glass of well-chilled white wine – preferably, Hungarian.

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