No, that’s not a typo. I repeat paprika because this dish uses it in two forms– powdered and fresh. We usually think of paprika as a spice made from red bell peppers, usually from Spain or Hungary. But in some European countries fresh bell peppers are also called paprika. This is an easy dish to prepare, and it tastes even better when reheated the day after.
- 1/2 kilo pork (preferably with skin), cubed
- 1 garlic, chopped
- 1 medium onion, chopped
- 2 to 3 red bell peppers, julienned
- 2 tbsp (or more) paprika powder
- juice of 1 lemon
- cooking oil (preferably olive)
- water (or white wine, if you have some extra)
- salt, to taste
- 1 tsp dried chili flakes
- olives and ginger powder (optional)
1. Heat oil in a pan or wok over high heat (better to use a thick-walled wok for even heating). Use enough oil so that you can saute the vegetables and brown the pork. When the oil is hot throw in the chili flakes (I used a leftover packet of chili from Yellow Cab). You can also used coarsely ground black pepper.
2. Saute the onion and garlic until they start to soften. Add the bell peppers and continue sauteing for around two or three minutes, or until you get the temperature in the wok back up.
3. Add the pork and stir everything around. Continue cooking over high heat until the pork is lightly brown. Stir from time to time for even cooking.
4. After the pork browns add the salt, paprika powder, and lemon juice. Stir. This is also the time to add the ginger powder and olives. Mix well so that the spices are evenly distributed and the pork is coated.
5. Add enough water to cover everything and bring to a boil. Turn down the heat to medium and let the pork braise for about an hour, or until the water reduces to a sauce. Stir occasionally (like during commercial breaks).
As it is, this sweet-spicy stew can be served with steamed rice and some greens. Serves three to four.
This dish, however, is best served after the flavours strengthen overnight in the ref. Place enough pork, vegetables, and sauce in a deep oven-safe dish and broil on high. When the top part browns and the sauce sizzles stir the pork around for even browning. Finally, chuck in a raw egg during the last few minutes of heating and continue broiling until the egg becomes opaque. The bland egg will complement the strongly-flavoured sauce.