Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 500 grams of pork shoulder into 1-inch cubes and peel and slice 3 large semi-ripe plantains into 1/2-inch thick rounds.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering, then add the pork cubes and sear for 5 to 7 minutes until browned on all sides, removing them to a plate.

3. 3

   Add 1 more tablespoon of vegetable oil to the wok, then add 1 chopped large yellow onion and sauté for 3 minutes until softened.

4. 4

   Stir in 1 large diced red bell pepper, 1 large diced green bell pepper, and 3 minced cloves of garlic, cooking for another 4 minutes until vegetables begin to soften.

5. 5

   Remove the wok from heat, then thoroughly stir in 3 tablespoons of sweet Hungarian paprika, 1 teaspoon of hot Hungarian paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, ensuring the spices do not burn.

6. 6

   Return the wok to medium-high heat, add the seared pork back, pour in 1 cup of chicken or vegetable broth, and add the sliced plantains, bringing the mixture to a simmer.

7. 7

   Cover the wok and cook for 15 to 20 minutes, stirring occasionally, until the pork is tender and the plantains are soft.

8. 8

   Remove the wok from heat and gently stir in 0.5 cup of sour cream until thoroughly combined, then serve immediately.