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.


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24 Hr
20 Min
Stove Top


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1 tsp
hot sauce
1 tsp
4 clove
garlic minced
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


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