Braised Pork Rump

Name: Braised Pork Rump
Yield: 6
Ingredients: 1 kg of pork rump or pig's knuckle; 150 g of crispy bacon, diced; 3 large onions, sliced into rings; 2 tablespoons of uncooked rice; 1/2 liter of beef broth; 1 kg of red bell pepper, peeled and cut into strips (8 pieces); 500 g of tomatoes, cut into quarters; 1/2 teaspoon of paprika; 1 teaspoon of sweet paprika; 1 teaspoon of hot paprika; Salt to taste

1
1 kg of pork rump or pig's knuckle
2
150 g of crispy bacon, diced
3
3 large onions, sliced into rings
4
2 tablespoons of uncooked rice
5
1/2 liter of beef broth
6
1 kg of red bell pepper, peeled and cut into strips (8 pieces)
7
500 g of tomatoes, cut into quarters
8
1/2 teaspoon of paprika
9
1 teaspoon of sweet paprika
10
1 teaspoon of hot paprika
11
Salt to taste

Ingredients

1
1 kg of pork rump or pig's knuckle
2
150 g of crispy bacon, diced
3
3 large onions, sliced into rings
4
2 tablespoons of uncooked rice
5
1/2 liter of beef broth
6
1 kg of red bell pepper, peeled and cut into strips (8 pieces)
7
500 g of tomatoes, cut into quarters
8
1/2 teaspoon of paprika
9
1 teaspoon of sweet paprika
10
1 teaspoon of hot paprika
11
Salt to taste

Directions

1
Clean the meat and cut it into 2 cm cubes
2
Fry the bacon in a large pan until all the fat is melted
3
Add the pork rump and brown for 15 minutes
4
Add the onions and let them cook for 5 minutes
5
Add the rice and beef broth, then cover the pan and simmer over low heat for 30 minutes
6
If needed, add a little water
7
Add the bell peppers and tomatoes
8
Sprinkle with paprika, cover again and cook for an additional 25 minutes, or until the meat is tender and the sauce thickens
9
Season with salt, sweet paprika, and hot paprika
10
Mix well and serve hot
11
Serves 6-8
12
440 calories per serving
13
Note: You can substitute pork rump with pork loin or beef chuck
14
If you choose this option, brown the meat for an additional 10 minutes before adding it to the pot.