Outlaw Style Pork Stew with Egg Barley

Outlaw-style pork stew is a saucy, paprika-and-bacon Hungarian one-pot dish: pork cut into strips in a rich sauce, with egg barley fried golden brown alongside. It is at its best generously spiced.

1. Cut 700 g of pork leg into strips, chop 2 onions finely, and dice 150 g of bacon.

2. Render the bacon in a pot, then fry the onion in its fat.

3. Add the meat, and over a higher heat fry it until it whitens.

4. Stir in the 2 crushed garlic cloves and the 2 teaspoons of paprika (off the heat), then add the 2 chopped tomato peppers and 2 tomatoes.

5. Salt and pepper it, season it with the 1 teaspoon of marjoram, and with a little water, under a lid, braise it tender.

For the egg barley:

6. Fry 300 g of egg barley golden brown in the 1 tablespoon of oil, pour in the 600 ml of water, salt it, and cook it tender under a lid.

7. Serve the outlaw-style pork stew with the fried egg barley.

Tip: A little hot pepper goes well with the outlaw flavours.