Serbian Rice Stew

Ingredients

• 800 g pork shoulder
• 2 onions
• 2 Garlic cloves
• 200 g waxy potatoes
• 2 Tomatoes
• 2 tbsp clarified butter
• 2 tbsp sweet paprika powder
• 1 tsp hot paprika powder
• 1 l meat broth
• Salt
• pepper (ground)
• 1 Shallot
• 1 tsp butter
• 200 g long-grain rice
• 60 g grated cheese (e.g., Gouda)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the pork, pat dry and cut into small cubes. Peel and finely dice the onions and garlic. Peel and cube the potatoes. Boil the tomatoes briefly, cool, peel, quarter, seed and cube them as well. Sauté the onions with garlic in a hot pot using clarified butter until translucent. Add the pork and brown it golden. Then add the tomatoes, potatoes and paprika powders. Deglaze with about 500 ml broth, cover and simmer over medium heat for about 30 minutes. Season with salt and pepper.

2. 2.

   Peel and finely chop the shallot; sauté in a pot with butter until translucent. Add the rice and pour in the remaining broth. Cook at low heat with the lid on for about 20 minutes until the rice is tender. Mix the rice into the stew and adjust seasoning.

3. 3.

   Serve the rice stew on plates, sprinkled with grated cheese and parsley.