Bacska Style Pork and Rice

Bácska-style rice with pork is a filling Hungarian dish that stands on its own as a one-pot meal: pork cooked tender in a paprika stew base, with rice that soaks up the sauce. It is made in a single pot.

1. Cut the 700 g pork shoulder into smaller cubes, chop the 2 onions finely, and cut the 2 tomato peppers and 2 tomatoes into pieces.

2. Fry the onion glassy in the 2 tablespoons lard, then add the 2 cloves crushed garlic.

3. Take it off the heat, sprinkle over the 2 teaspoons paprika and stir it in quickly so it does not turn bitter.

4. Add the meat, season with salt and pepper, add the 1 teaspoon caraway and fry until it whitens.

5. Add the peppers and tomatoes, pour in a little water and braise the meat almost tender under a lid.

6. Stir in the washed 300 g rice, pour in the 700 ml water and cook on a low heat under a lid until the rice softens and soaks up the flavours.

7. Let it rest for a few minutes before serving so the rice grains stay separate.

Tip: With pickled gherkins or other pickles it is the real Hungarian dish.