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Lecsós karajszelet

Vegetable Stew (Lecsó) with Pork Loin Slices and Steamed Jasmine Rice

A Lighter Hungarian-Style Version
Author: Rita Földi
Total time:1 hour
Course: Lunch
Cuisine: Hungarian
Type: pork
Servings: 4 servings
Calories: 414kcal
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Ingredients

For the pork and vegetable stew

  • 4 slices (400 g) boneless pork loin
  • 1 tablespoon olive oil
  • 1 onion
  • 5 Hungarian sweet yellow pepper (or banana pepper / Cubanelle pepper)
  • 5 tomatoes
  • 3 pinches salt
  • 1 pinch ground black pepper
  • 2 teaspoons sweet red paprika powder (Hungarian)
  • 50 ml water
  • 1 pinch dried marjoram

Side dish

  • 2 bags jasmine rice (2 × 125 g)

Instructions

  • Trim the pork loin slices, removing any remaining bone fragments and excess fat. Rinse the meat and pat it dry with paper towels. Make small cuts around the edges and lightly score the meat in two places. This helps prevent the meat from curling up during cooking. Season with salt and pepper. (Sometimes I also add garlic granules.) Set aside while preparing the vegetables.
  • Peel the onion, cut it in half, then slice it. Set aside.
  • Wash the peppers, remove the stems and seeds completely by slicing them lengthwise in two places. If done correctly, you should get 4 long slices from each pepper. Dice them and place in a mixing bowl.
  • Wash the tomatoes, remove the stems, and cut them into larger cubes. Add them to the peppers.
  • Take a deep frying pan with a lid. Pour in the olive oil and heat it up. Add the pork loin slices and fry both sides until golden brown. Once done, transfer the meat to a plate and cover it. Remove any burnt meat bits from the pan so they don’t burn later.
  • Add a little more olive oil to the pan and sauté the onion. Remove the pan from the heat and stir in the paprika powder. Mix thoroughly, then pour in 50 ml water.
  • Return the pan to the stove. Add the peppers and tomatoes. Season with salt and pepper, cover with a lid, and cook over high heat.
  • Once it starts boiling, place the pork slices back into the pan and stir everything together. Cover again, reduce the heat to medium-low, and slowly simmer the meat and vegetables together for about 30 minutes.
  • At the end, sprinkle with dried marjoram. Stir well, let it rest for a few minutes, and serve with steamed jasmine rice.

Calories and macros

1 serving
Energy: 414 calories
Protein: 27 grams
Carbohydrates: 54 grams
Fat: 9 grams