Summary

Ingredients

• 2 onions)
• 2 tomato (s) (vine tomatoes)
• 1 clove garlic
• 1 teaspoon oregano, dried
• 1 teaspoon thyme, dried
• 1 teaspoon paprika powder, noble sweet
• 6 tablespoon oil
• 600 g pork
• 2 tablespoon tomato paste
• 1 pinch (s) salt
• 4 tablespoon ajvar, spicy and hot
• 100 ml vegetable stock
• 250 ml whipped cream

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Instructions

1. Peel 1 onion and 1 clove garlic. Cut the onion into strips and finely chop the garlic. Put them in a bowl with 4 tablespoons of oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1 teaspoon paprika powder. Mix well. Cut 600 g pork into thin strips and add to the marinade. Cover and refrigerate for 2 hours.
2. Heat 2 tablespoons of oil in a pan over medium-high heat. Fry the pork strips until crispy and golden. Season with salt and remove to a plate.
3. Add 4 tablespoons ajvar and 2 tablespoons tomato paste to the hot pan. Stir well. Pour in 100 ml vegetable stock and 250 ml whipped cream, stirring to combine. Return the pork to the sauce.
4. Wash 2 vine tomatoes and cut into pieces. Add to the sauce. Cook on medium-low heat for 15 minutes.
5. Cut the remaining onion into rings. Plate the pork and sauce, and sprinkle with the onion rings.