Chili Cream Shredded

Summary

Ingredients

• 400 g pork schnitzel, diced
• 2 bell peppers, red, diced
• 6 onion (s), roughly diced
• 2 cloves garlic, finely diced
• 350 g sour cream, 10% fat
• 2 teaspoons vegetable stock, granulated
• 0.25 liter ¼ wine, red, dry
• salt and pepper
• 1 teaspoon honey
• 1 teaspoon fat, (olive oil or butter)
• Paprika powder
• curry
• Cayenne pepper
• Sauce (Ketjap Asin)
• Tabasco

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Instructions

1. Season the diced pork schnitzel with salt, pepper, paprika powder, curry, and cayenne pepper.
2. Heat the fat (olive oil or butter) in a large pan over medium-high heat. Cook the seasoned pork in portions for 3-4 minutes per batch until browned, transferring to a plate. Return all the pork to the pan, add the roughly diced onions and finely diced garlic, and fry for 2 minutes. Pour the Ketjap Asin over the pan while searing. Deglaze with splashes of red wine, scraping up the browned bits, and simmer for 2-3 minutes.
3. In a separate pan, cook the diced red bell peppers over medium heat for 3-4 minutes. Season with paprika powder, salt, and honey. Deglaze with a splash of red wine, then transfer the peppers and pan liquid to the pork. Sprinkle the vegetable stock over the mixture, reduce heat to low, and stir in the sour cream. Simmer for 3-5 minutes until the sauce is smooth.
4. Taste and adjust seasoning with salt, pepper, paprika powder, curry, cayenne pepper, and Tabasco as needed. Check that the pork has reached 63°C (145°F) internally. Serve with white bread.