Serbian Mushkalitsa

Servings: 6-8

Ingredients:

4 pounds lean pork butt, trimmed and cut into small dice

4 tablespoons best-quality hot Hungarian paprika

3 tablespoons salt

1 teaspoon cayenne pepper

1/4 cup firmly packed brown sugar

1/4 pound (1 stick, 4 ounces) unsalted butter

1/4 pound premium bacon, cut into 1/4-inch-wide strips

1 large Spanish onion, cut in medium dice

2 sweet red peppers, cut in medium dice

2 sweet yellow peppers, cut in medium dice

1 head garlic, broken into cloves, peeled and finely minced

1 quart homemade chicken stock

Polenta or mashed potatoes

Balkan feta cheese

Cooking Instructions:

Season the pork pieces by tossing them with the paprika, salt, cayenne pepper and brown sugar. Let rest for 5 minutes. In a large Dutch oven, place the butter and bacon. Heat until the bacon is crispy; remove the bacon and drain on paper towels. Set aside. Heat the drippings in the Dutch oven and begin adding small batches of the pork pieces. Sear on all sides until browned. Do not sear all of the pork at once. Remove the pork to a sheet tray until all of it has been seared. Keeping the fat in the pan, add the onion and cook until translucent. Add the sweet peppers and garlic and cook down until softened, for about 4 minutes. Return the pork to the Dutch oven and pour in the chicken stock. Bring to a boil, then reduce to a simmer. Braise, covered, for about 3 hours over low heat. Serve with Cicvara (recipe below), polenta or mashed potatoes. Sprinkle with feta cheese and the reserved cooked bacon.

Cicvara

Ingredients:

1 cup milk

1 stick (1/2 cup) butter

1 cup sour cream, 1 teaspoon salt

3/4 cup cornmeal

Cooking Instructions:

Bring the milk, butter, sour cream and salt to a slow boil. Cook until the butter is melted. Add the cornmeal and stir until thickened. Lower the heat, cover and let simmer until the butter comes to the top, for 5 to 10 minutes.

#serbia #pork #bacon