Polish pork stew with peppers

This Polish pork stew starts with browned pork, slowly simmered with onions, seasoning and peppers. Once the meat is tender and the sauce has developed its flavour, serve it with groats, potatoes or dumplings. The recipe makes four servings.

Ingredients

• 800 g boneless pork shoulder
• 2 red peppers
• 2 onions
• 2 garlic cloves
• 2 tablespoons oil
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika
• 1 bay leaf and 2 whole allspice berries
• about 500 ml water or stock
• salt and pepper to taste
• 1 teaspoon flour to thicken, optional

Pork shoulder becomes tender when simmered long enough. You can use red peppers or a mixture of colours; choose firm, undamaged ones. The amount of liquid needed depends on the width of the pot, so keep some extra water nearby.

Prepare the pork and vegetables

Pat the pork dry with paper towels and cut it into roughly 3 cm cubes. Pieces of similar size cook more evenly. Remove any large, tough membranes, but leave the thin streaks of fat. Season lightly with salt and pepper.

Peel and slice or dice the onions, then finely chop the garlic. Wash and deseed the peppers and cut them into large dice. Keep them separate: adding them later helps them hold their shape during the long simmer.

After handling raw pork, wash your hands, knife and board with warm water and detergent. Cut the vegetables first or use a separate clean board. There is no need to wash raw meat under the tap.

Brown and simmer the stew

1. Heat the oil in a wide pot. Brown the pork in batches and transfer it to a plate. Too much meat at once lowers the temperature and makes browning harder.
2. Add the onions and cook for a few minutes, stirring. Add the garlic and tomato paste, followed shortly by the sweet paprika. Stir briefly, taking care not to burn the spice.
3. Return the pork to the pot. Pour in the water or stock and add the bay leaf and allspice. The liquid should almost cover the meat.
4. Bring to a gentle simmer, cover and cook over low heat for about 60 minutes. Stir occasionally and check that too much liquid has not evaporated.
5. Add the peppers and simmer for another 20 to 30 minutes, until the pork is tender and the vegetables are cooked. Add a little water if needed.

Test the largest piece of pork with a fork. If it is still tough, continue simmering and check it periodically. Cooking time depends on the meat and the size of the pieces. Remove the bay leaf and allspice and season the sauce to taste.

Adjust the sauce

The onions and tomato paste give the sauce some body. For a thicker stew, remove the lid and let some liquid evaporate for a few minutes, stirring to prevent sticking.

Alternatively, mix a teaspoon of flour with a few tablespoons of cold water. Stir it gradually into the simmering sauce and bring it back to a boil. The sauce will thicken further after a short time. If it becomes too thick, loosen it with a little hot water.

Serving and storage

Serve the stew with buckwheat groats, potatoes or bread. Silesian dumplings are another good choice: their hollows hold the sauce. For a thinner dish with a similar combination of meat and peppers, try goulash soup.

Cool leftovers and refrigerate them in a closed container within two hours. Eat within 3 to 4 days. Reheat in a pot, stirring until hot throughout. Add a little water if needed, as the sauce may thicken in the fridge.

FAQ

When should I add the peppers?

Add them after the pork has simmered for about an hour. Another 20 to 30 minutes will soften them and flavour the sauce while helping them keep their shape.

Why is the pork tough?

It usually needs more time. Continue cooking it gently under a lid, checking the liquid level. Large pieces may take longer to soften than small ones.

Can I make the stew ahead?

Yes. Cool it promptly after cooking and refrigerate it. Reheat the whole portion thoroughly before serving, adding a little water to loosen the sauce if needed.