Sliced pork with bell pepper, tomatoes, garlic and chili
Ingredients
- 800-900 g pork
- 3 peppers
- 1 onion
- chili, to taste
- 2 garlic cloves
- 3-4 tomatoes
- 2-3 tbsp vegetable oil
- 1 tbsp paprika
- 1 bay leaf
- 1 tsp salt
- 300-350 ml beef stock, or water
Utensils
- knife
- cutting board
- pot
- pan with lid
- spatula
- plate
Instructions
- Cut the pork into 1/2 inch strips.
- Cut the peppers into julienne strips and the onion into halves or quarters.
- Finely chop the chili and garlic.
- Boil the tomatoes for a few seconds Add water, then peel off the skin and cut into small pieces.
- Heat the oil in a pan over medium heat.
- Brown the meat for 3 to 5 minutes, stirring frequently.
- Then place on a plate.
- Fry the peppers and chili in the same pan for 5 minutes.
- Sprinkle the paprika powder over it and mix well.
- Add the meat, tomatoes, garlic and bay leaves to the pan.
- Season with salt, add the broth and bring to the boil.
- Reduce the heat to low, cover the pan and simmer for about an hour until the pork is tender.
- Serve the pork chops with rice.
