Summary

Ingredients

• 750 g pork shoulder
• 375 g onion (s)
• 1 bell pepper (s)
• 50 g lard
• 70 g tomato paste
• 250 ml meat broth
• 1 tablespoon paprika powder, noble sweet
• 1 pinch (s) paprika powder, hot pink
• salt
• 125 ml cream

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Instructions

1. Dice the meat, cut the onions into slices, cut the paprika into strips.
2. Heat the lard, fry the meat for 5 minutes, add the onions. Roast for another 5 minutes. Add the pepper strips. Mix the tomato paste with the meat stock and add. Season, braise for 60 minutes over low heat. Stir in the cream.