Pork
Pork Perkelt with Sun-Dried Tomatoes and Cream
Perkelt is a Hungarian classic that is closely related to traditional goulash, but thanks to the cream it is noticeably more delicate and creamy. In this recipe, pork is braised with sun-dried tomatoes, which give it an appealing Mediterranean touch. You will learn how to prepare both the base and the final enrichment made from sour cream and whipping cream. You can serve it with bulgur, just like chef Marcel Ihnačák, who paired it with basil and chopped spring onions.
Prep: 1 h 30 min
Servings: 10
Energy: 106 kcal per serving
Method
01.
Chop the onions and sun-dried tomatoes into smaller pieces, cut the meat into cubes, and finely chop the garlic and deseeded hot chillies.…
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