Muckalica

Summary

Ingredients

• 350 g pork fillet (s) or lamb salmon, sliced
• 2 teaspoons cornstarch
• some garlic, ground
• little oil
• salt and pepper
• 1 medium onion (s), cut into strips
• 1 medium bell pepper (s), peeled, cleaned, cut into strips
• Paprika powder
• Cayenne pepper, or chilli
• 1 can tomato (s), chopped (400g)
• sweetener
• 1 bowl peas, frozen
• 1 ½ tablespoon ajvar
• Maggi or Worcestershire sauce

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Instructions

1. Pat the meat dry. Season with roughly ground garlic and dust with cornstarch.
2. Heat a little oil in a high-sided pan over medium-high heat. Fry the meat for 2-3 minutes until browned on all sides. Season with salt and pepper, then remove to a plate.
3. In the same pan with the remaining fat, sauté the onion and bell pepper strips over medium heat for 3-4 minutes until starting to soften. Season with salt, pepper, cayenne pepper, and paprika powder.
4. Add the canned tomatoes, frozen peas, and ajvar. Stir to combine and simmer for 5 minutes.
5. Return the meat to the pan. Simmer for 3-4 minutes to heat through (pork should reach 63°C / 145°F internally). Taste and adjust seasoning with salt, pepper, paprika, and cayenne as needed. Finish with Maggi or Worcestershire sauce to taste.
6. Serve with rosemary potatoes or rice.