This recipe requires a little bit more work than other dishes but it’s worth it. Delicious!
- 70dkg (1.54lb) pork loin
- 25dkg (0.55lb) of mushroom
- 1 red pepper
- 1 onion
- 1 carrot
- 1 tin of chopped tomatoes
- 2 tbsp of flour
- 1 tbsp of smoked paprika
- 1/2 tsp of hot paprika
- 1/2 tsp of cumin
- 3 grains of allspice
- 1 bay leave
- 5dkg (0.11lb) of lard
- Single cream (optional)
- Parsley
- Salt
- Pepper
Cut the meat into squares, season with salt and pepper. Cut the onion and pepper into squares, carrot into half-slices and mushroom into slices.
Coat the meat with flour and fry using half of the lard.
You can do it in IP (programme Sauté) or traditional pan. Personally, I prefer normal pan as it gives me better control over the temperature of frying. Fry the meat in parts on very high heat (hot lard), meat needs to be seared and not let the juice out.
Turn on IP on Saute programme and add lard to the pot. Fry gently onion then add carrot, mushroom and pepper (fry together).
Turn off programme Saute. Add tomatoes, meat, spices and a little bit of salt. Pour 200ml (6.8oz) of water and mix everything together.
Close the lid, move the valve into sealing position and set up programme Meat for 25 min. In the meantime we can prepare the potato pancake. We will need:
- 1kg (2.2lb) of potatoes
- 1 medium onion
- 1 egg
- 1 tbsp of flour
- Salt
- Pepper
Peel and then grate potatoes and onion. To speed up the process you can use the special blade in your food processor. To the grated mix add egg, flour, 1 tsp of salt and pepper.
Mix well.
When the IP programme finishes you can leave it for another 10 min (NPR). After that move the valve into venting position and remove the pressure. Season your sauce with salt, pepper, sugar or hot paprika. If it is too thin you can thicken it buy adding flour or use programme Saute to evaporate excess of liquid.
Fry potatoes pancake on the pan, size depends of your appetite. Make sure is golden brown from both sides.
Fried pancake move on the plate. Pour meat sauce on half of it and fold in half. You can garnish with cream or fresh parsley. Enjoy.
