This recipe will be perfect for dinner or a party. Meat is soft, the sauce is thick and aromatic.
- 70 (1.54lb) dkg of pork neck
- 30 dkg (0.66lb) of mushrooms
- 1 red pepper
- 2 onion
- 3-5 sour dill pickles (depends of the size)
- 2 tbsp of tomato paste
- 5 tbsp of spicy ketchup
- 2 tbsp of soy sauce
- 1 tbsp of mustard
- 1 tsp of smoked paprika
- 3 tbsp of flour
- 5 dkg (0.1lb) of lard
- 1 tsp of thyme
- Salt
- Pepper
Cut the pork neck into slices. I also cut them in the middle but it all depends on your preferences. Season the meat with salt, pepper and smoked paprika.
Let the meat marinate, in the meanwhile cut the vegetables. Slice the Mushrooms and onions, the pepper into strips and the pickles into half moon shapes.
Coat the meat in flour and fry on a pan with some lard.
Pour half a cup (125ml 4.2oz) of water into your IP and put the meat inside. Add vegetables.
Pour half a cup of water into the pan and scrape the pieces that got stuck to the pan and then pour into IP. Time for the sauce. Add these into a bowl: tomato paste, ketchup, soy sauce, thyme, mustard and leftover smoked paprika.
Mix together and pour into the pot. Mix altogether.
Close the lid, move the valve into sealing position and programme Meat for 25 min. After the programme finishes leave for another 10 min (NPR). Turn off IP, remove the pressure and open the lid. Mix everything and season if needed with salt, pepper and paprika. Serve the dish with potatoes, kasha or pasta. It tastes great with fresh bread too. Enjoy!
