Pork Paprikash with Bell Pepper
This pork paprikash gives a rich meaty taste and a bright sauce without long braising when the meat is already cooked ahead. Bell pepper and tomato paste make the dish more expressive, and it does not need a starchy side to work well.
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Servings: 1 (1 serving ≈ 395 gram)
Digestion time: 4 hour
Complete protein: ✔
Cut the pork (120 g) into small cubes. Slice the onion (40 g) thinly, clean and cut the bell pepper (80 g) into strips, and mince the garlic (2 g).
Heat the vegetable oil (20 g) and cook the onion for 2-3 minutes. Add the bell pepper and cook for another 4-5 minutes, then stir in the pork, tomato paste (30 g), garlic, salt (2 g), and black pepper (1 g).
Pour in the water (100 g) and simmer for about 20 minutes until the sauce reduces slightly and thickens. Serve hot on its own or with a low-carb vegetable side.
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