Summary

Ingredients

• 2 red peppers (approx. 500 g)
• 150 g mushrooms
• 2 tablespoons oil
• 600 g pork, shredded, seasoned yros style
• 2 tablespoon tomato paste
• 2 tablespoon brandy, possibly
• 3 tablespoon sour cream or crème fraiche
• Tablespoons butter for the mold
• 100 g cheese, rated

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Instructions

1. Preheat the oven to 200°C (392°F). Clean and chop the red peppers. Clean and halve the mushrooms if needed.
2. Heat the oil in a pan over medium-high heat. Fry the peppers and mushrooms, stirring, for about 3 minutes, then remove and set aside. Add the shredded pork in portions to the pan and fry for 5-6 minutes until browned and pork reaches an internal temperature of 63°C (145°F). Return the mushrooms and peppers to the pan. Stir in the tomato paste and brandy if using, then bring to a boil. Remove from heat and stir in the sour cream.
3. Transfer the mixture to a butter-greased baking dish, sprinkle with grated cheese, and bake for about 10 minutes until the top is golden.
4. Serve with flatbread and chilled white wine or cold beer.