Portuguese Pork and Potatoes Paprikash Fusion

barbara lentz


I love to experiment with different ingredients in recipes and creating a fusion of different cultural dishes. Here I added smoked paprika and sour cream and made a delicious fusion of a Portugal and Hungarian dish.


☆☆☆☆☆ 0 votes

24 Hr
20 Min
Stove Top


  • 1 tsp
    hot sauce
  • 1 tsp
  • 4 clove
    garlic minced
  • 1
    bay leaf
  • 1 c
    dry white wine divided
  • 2 lb
    pork tenderloin cut into cubes
  • 1 medium
    onion chopped
  • 1 pkg
    chicken bouillon
  • 1 Tbsp
    smoked paprika
  • 1/2 c
    sour cream
  • 1 c
    water divided
  • 2 tsp
  • 3 large
    russet potatoes peeled and diced
  • 1/4 c
    olive oil divided
  • 2 Tbsp
  • 1/2 c
    cilantro chopped

How to Make Portuguese Pork and Potatoes Paprikash Fusion


  1. Place meat in bowl or plastic bag and add hot sauce, salt, garlic, bay leaf and 1/2 cup wine. Marinate 4 hours or overnight.
  2. Put half the olive oil and the butter in large pan and cook potatoes until golden brown. Remove from pan and set aside.
  3. Add the rest of the olive oil to pan and saute onions for about 2 minutes. Deglaze the pan with the remaining 1/2 cup wine and let cook until almost evaporated. Add the meat and marinade and cook for about 5 minutes.
  4. Add the bouillon and 1/2 cup water. Cook another 10 minutes. Stir in paprika.
  5. In small bowl mix cornstarch and 1/2 cup water and add to pan to thicken sauce. cook 5 minutes.
  6. Stir in sour cream. Add potatoes and cook about 2 minutes.
  7. Garnish with cilantro.

Printable Recipe Card

About Portuguese Pork and Potatoes Paprikash Fusion

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hungarian

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