Hungarian style Pork steak with Chili Butter Beans

Ya reckon if Jesus took a totally different path and instead of martyrdom he decided on dairy products that he would have opened a cheese shop and called it……………..Cheeses Christ? Personally, I’d like to think so.

So. Hungarian food.

My neighbour Anita is from Budapest and she’s a gorgeous nutter, she gave me a kilo of Paprika recently that wouldn’t look out of place in a 80’s drug movie, it is the stuff of ledgend and is the integral part of this dish.

2 plates:
2 Pork shoulder steaks (or standard chops)
1 tin of butter beans
1 birds eye chili finley diced
Handful of flat leaf parsely finley chopped
1 cup of chicken stock
1 Tbs strong mustard – German, Polish, Hungarian etc, etc – the REAL stuff.
2 Tbs smoked or sweet paprika
1 Tps chili powder
Salt and pepper

Shoulder takes a bit longer to cook as it’s a denser cut, it has quite a bit of fat running through it so it can take (and benefits from) a real beating on the Bar B Q, under the grill of in the oven. Lightly season both joints and smear with the mustard then the Paprika and Chili powder – cling and sling in the fridge for a couple of hours.

Bringing this together takes about 15-20minutes tops. Get the butter beans well drained and washed, then into a sauce pan and cover with the chicken stock – get on a slow simmer. Next get the pork under the grill and just let it go – don’t worry about black bits or over carmelising – you want this to contrast aganist the buttery butter beans. When the Pork is done whip it out and let it rest, drain the beans (no need for salt) then in with the parsley and chili. leave a little stock behind in the beans to keep them moist.

Serve the Pork ontop of the beans and finish with a blobette of Yogurt to counter the heat from the chili.

So – my ‘Cheese’s Christ’ idea – what ya reckon?

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