Paprika potato stew with sausage balls

Ingredients:

• 150g meaty pork belly, 2-3 tbsp oil or 1 tbsp goose fat, 2 onions, 2 garlic cloves or 1 level tsp Univer garlic paste, 1/2 tsp caraway seed, 1 tsp fine ground red paprika, 1 tsp Univer hot Piros Arany or Erős Pista, 1-1 yellow pepper and tomato (optional if not in season), salt, 1.6kg potatoes
• for the sausage balls: 300g minced pork (or turkey leg), 100g smoked bacon, 1/2 tsp salt, 1/4 tsp ground black pepper, 1 garlic clove or 1/2 tsp Univer garlic paste, 1 level tsp fine ground paprika
• to decorate:Univer Karikás Pista

1. Dice the bacon and finely chop the peeled onion. Heat the pork belly in a large pan until its lard content melts, and add the oil in the meantime. Sweat the diced up onions in it. Add the caraway-seeds and the crushed garlic, roast for roughly 30 seconds. Add the paprika and a little water right after that to prevent the paprika from burning. Add the paprika paste, the diced bell pepper, the tomato (optionally peeled) and the salt. Let it cook for 10-15 minutes to form a lovely thick juice.

2. In the meantime, cut the potato into wedges, and add to the paprika sauce. Pour some water on it to almost cover the potato. Stir it a couple of times then cook it under a lid for about 15 minutes, until the potatoes are almost soft. 

3. Mince the meat and the bacon, spice it with salt and pepper, the mashed garlic and paprika. Shape walnut-sized balls of this mass with wet hands. Add the balls to the half-tender potato and cook until ready. Taste towards the end and add salt or spices if necessary. Decorate it with Karikás Pista.

Useful advice:

Add Univer stew seasoning and Univer mild or hot goulash paste for a fuller flavour.