Tzigoiner Delight

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 bell peppers (1 red, 1 green), sliced 2 bell peppers (1 red, 1 green), sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and sliced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the minced garlic, diced tomatoes, sweet paprika, caraway seeds, dried thyme, bay leaf, salt, and pepper. Stir well to combine.
4. 4.
   Return the browned pork to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the pork is tender.
5. 5.
   Adjust the seasoning if needed. Remove the bay leaf before serving.
6. 6.
   Garnish with fresh parsley and serve hot with crusty bread or over a bed of fluffy rice.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum tenderness and flavor.
• Sweet paprika — Opt for Hungarian sweet paprika for an authentic taste.
• Caraway seeds — Toast the seeds lightly in a dry pan before using to enhance their aroma.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper.
• Serve the Tzigoiner with a dollop of sour cream for a creamy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors deepen and intensify.

Serving advice

Serve the Tzigoiner hot, either as a standalone dish or accompanied by crusty bread or fluffy rice. The flavors develop further when allowed to rest for a few minutes before serving.

Presentation advice

Garnish the Tzigoiner with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a large plate, allowing the vibrant colors of the vegetables to shine through.