👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork cubes until browned on all sides. Remove pork from the pot and set aside.

2. 2

   Add the chopped onions to the pot and sauté until softened and lightly golden, about 6-8 minutes.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

   Remove the pot from the heat and stir in the sweet Hungarian paprika. Return to low heat and add the tarhonya pasta. Toast the pasta for 2-3 minutes, stirring constantly, until lightly golden.

   💡 プロのコツ: Toasting the tarhonya enhances its nutty flavor.
5. 5

   Return the seared pork to the pot. Add the chicken broth, halved dried plums, salt, pepper, and bay leaf. Stir well to combine.

6. 6

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the pork is tender and the tarhonya is cooked through and has absorbed most of the liquid.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. The plums should have softened and released their sweetness, balancing the savory pork.

   💡 プロのコツ: The dish should have a balance of savory and sweet-tart flavors.
8. 8

   Let the dish rest, covered, for 5 minutes before serving.