Servings: 4 large portions
Ingredients
- 2 pounds pork shoulder or ~900g
- 8 oz button mushrooms or ~230g
- 1 bell pepper large
- 1 onion large
- 2-4 cloves of garlic small
- 1 bay leaf
- 3 allspice berries
- 2 teaspoons sweet paprika
- 1 teaspoon tomato paste
- Salt
- Cooking oil
- Water or broth as needed
- Potato starch or corn starch for thickening
- 2 tablespoons flour for coating the meat
Instructions
- Mushroom Prep: Clean and slice mushrooms.
- Mushroom Cooking: Sauté mushrooms in oil until their water evaporates; set aside.
- Meat Prep: Cube pork shoulder, trimming excess fat.
- (Optional) Meat Coating: Coat pork cubes with flour for better browning.
- Meat Cooking: Brown pork in the same pan; remove if water is released.
- Pot Preparation: Add browned pork to a pot, cover with hot water or broth, add salt if needed, and bring to a boil.
- (Optional) Skimming: Skim off foam or impurities from the boiling water.
- Onion Prep: Fry diced onion until golden; add to the pot.
- Adding Spices: Add allspice berries, bay leaf, garlic, and fried mushrooms to the pot.
- Bell Pepper Addition: Add diced bell pepper to the pot.
- Paprika and Tomato Paste: Once boiling, add sweet paprika and tomato paste.
- Simmering: Cover and simmer for 1 to 1.5 hours, stirring occasionally.
- Seasoning Check: Adjust salt and tomato paste after 1 hour; continue cooking until meat is tender.
- Consistency Adjustment: Thicken sauce if needed with a starch slurry.
- Final Prep: Remove allspice berries and bay leaves before serving.
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