At times, I can find pork medallions and chops to be very dry. Even when they are coated in gravy, they can still be a little difficult to choke down. I have a tendency to prefer pork belly and pork steak. However, I wanted to gain an appreciation of all cuts of pork.
As of late, I have begun to create dishes from cuisines outside of my comfort range. I have delved into Thai and Indian cooking, all the while having a constant fear of making a dish that would not satisfy the palette of someone originating from Thailand or India.
The Indian curries which I have made, thanks to an amazing cookbook entitled ‘The Curry Secret’ by Kris Dhillon, have turned out to be as good as any curry that I have experienced from an Indian restaurant.
My Thai cooking experience, sadly, has not been as successful. It could be partly due to the lack of exotic vegetables in this county, which means that I often have to make substitutions to ingredients which evidently, ought not to be substituted.
I thought that I would chance my arm with Hungarian cuisine. Ben was more than willing to chance his too. And so, with two arms being chanced, we began our Hungarian culinary adventure in the hope that it would prove to be a successful one.
This dish resulted in my learning that the combination of sweet and smoked paprika really is a thing of beauty, especially when combined with the other elements of this dish.
To conclude, my culinary experience with Hungarian cuisine has been an extremely positive one. I look forward to learning more about the country’s native dishes.
2 pork medallions/chops, cubed/sliced
1 tin chopped tomatoes
1 large onion
1 red pepper
2 cloves garlic
1 tbsp smoked paprika
1 tbsp sweet paprika
½ tsp black pepper
1 tbsp sugar
1 tbsp dried herbs
150ml sour cream
fresh parsley, to garnish
Preheat the oven to 180C. Toss the pork in the spices, pepper and salt.
Heat some olive oil in a frying pan, add the meat and brown. Add the onion and red pepper and fry lightly.
Add the tomatoes, stock, sugar and herbs. Mix the ingredients and transfer to a casserole dish.
After an hour of cooking add the mushrooms and return to the oven for a further 20 minutes.
Remove from the oven and stir in the sour cream, only mixing slightly for a marbled effect.
Serve, sprinkled with the chopped parsley.