Summary

Ingredients

• 2 medium onion (s)
• 2 red pepper (s)
• 2 hot peppers, red
• 500 g pork, shredded
• 5 tablespoon sunflower oil
• 4 teaspoons paprika powder, hot pink
• 2 cloves garlic
• 500 ml vegetable stock
• 200 ml spice ketchup
• 4 tablespoon chives, cut into small rolls
• some salt and pepper

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Instructions

1. Peel the onions and cut into fine strips.
2. Wash the red peppers, remove the seeds and white interior, and cut into approximately 1 cm cubes.
3. Wash the hot peppers, remove the seeds and white interior, and cut into fine strips.
4. Heat 4 tablespoons of sunflower oil in a pan over high heat. Add the pork and fry for 5-7 minutes, stirring occasionally, until golden brown and cooked through (pork should reach 63°C / 145°F). Season with salt, pepper, and 2 teaspoons of paprika powder. Remove the pork and set aside.
5. Add 1 tablespoon of sunflower oil to the pan. Add the cubed red peppers, onion strips, and hot pepper strips. Mince the garlic cloves and add to the pan. Sauté over medium heat for 2 minutes.
6. Sprinkle 2 teaspoons of paprika powder over the vegetables and sauté for 1 minute more.
7. Pour in the vegetable stock and spice ketchup, stirring well. Simmer uncovered over medium heat for 5 minutes.
8. Return the pork to the pan and stir to combine. Heat through for 1-2 minutes. Taste and adjust seasoning with salt, pepper, and paprika powder as needed.
9. Sprinkle with chives and serve.