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Tuesday, 13 March 2012

Slimming Pork Goulash

Pork in Bulgaria is probably the main meat we eat. Its cheap & very, very tasty. Pork is reared by many people in the villages. I would love to raise Pigs for food but I am unable to kill & eat something I have cared for, wimp I know!
People think if you are on a diet you can't eat pork & other meats that it has to be poultry. This is rubbish, a complete fallacy. The only thing you have to do is cut off all visible fat, as you have to remove the skin from poultry. Why would you want to make your life miserable by denying yourself good food??????
So here is a very tasty dish & you can dish this up to everyone its that good!
I have adapted this from a Slimming World recipe. 
Enjoy with rice or mashed potato & green beans. Do not add milk & fat to the potato but fork it, to break the potato, crack in an egg  & mash it well.

2 Leeks, trimmed & outer layer removed
4 Cloves of garlic, crushed
2 Cloves of garlic chopped
1 - 2 lb Pork (2lb will make enough for friends or to freeze)
2 Red peppers, chopped
Fry light (if you cannot get this, wipe a small amount of oil over a non stick frypan) If you are in Bulgaria get family to send it over it will be a massive help.
2 bay leaves
2 tsp Paprika
1/2 pint of beef stock
Jar/tin Tomatoes in sauce
Chop the pork into bite size pieces, remove all visible fat.
In a pan, lightly brown to seal the pork, add leeks & stirring occasionally cook for 3 mins. Add bay & garlic & cook a couple of mins. Add the peppers & sprinkle over the paprika stirin & cook for 5- 7 mins.
Pour in tomatoes & the beef stock combine, grind in black pepper & sea or rock salt.
Bring to the boil, cover pan & cook for 60 - 90 mins or till pork is nice & tender.
Enjoy, gorgeous & filling

1 comment:

  1. Do you know goulash (gulyàs) is a traditional hungarian soup? The best to make this dish in the garden, use a traditional pan called bogràcs and hang it on top of fire. Thats the best with home made bread. :)