Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of pork loin into thin strips and pat them dry thoroughly.

2. 2

   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat, then add the pork strips and cook until well browned on all sides, about 5-7 minutes, before removing the pork and setting it aside.

3. 3

   Add 1 large red onion, thinly sliced, 20 grams of finely grated fresh galangal, 3 minced garlic cloves, and 1 teaspoon of caraway seeds to the same skillet and sauté for 3 minutes until fragrant and the onion softens.

4. 4

   Stir in 2 tablespoons of smoked paprika immediately followed by 1 large red bell pepper and 1 large green bell pepper, both thinly sliced, and continue to stir-fry for 4 minutes until the peppers begin to soften slightly.

5. 5

   Add 2 diced medium tomatoes and 120 ml of chicken broth to the pan, bringing the mixture to a gentle simmer for 3 minutes to allow the flavors to meld.

6. 6

   Return the cooked pork strips to the skillet, mix everything well, and season with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

7. 7

   Continue to cook for an additional 2-3 minutes, ensuring the pork is heated through and coated with the aromatic Hungarian sauce.