Pork with paprika & olives

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Results 21-29

• SaulsChoice

  24 February 2011

  SaulsChoice commented on this recipe

  far too salty!!! I tasted this an hour into cooking before adding the olives and chickpeas and thought it was too salty and so added half the amount of olives as suggested. The end result was still too ovepowering. Too many ingredients competing against each other. One of the first recipes on BBCGOODFOOD I will not cook again or recommend :(

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• morris80

  22 July 2011

  morris80 commented on this recipe

  i cooked this today and its lovely, i read it was to runny and i think its because they are not draining the chickpeas, i did and it came out just like it is on the picture. will be cooking it again

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• rs6mra

  28 February 2012

  rs6mra rated this recipe

  

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• Janet in Leeds

  19 March 2012

  Janet in Leeds commented on this recipe

  Really liked this. I used passata rather than tinned tomatoes which made the sauce much thicker and added some butter beans.

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• Daniela

  22 April 2012

  Daniela rated and commented on this recipe

  

  Lovely pork dinner. I have cooked this a few times and i always add peppers as i love the combination with paprica. I've also added black olives when i haven't had green ones as it needs the salty olive taste to make it so nice. It is also nice with new potatoes.

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• MW

  05 May 2012

  MW commented on this recipe

  Really enjoyed this. Added quartered mushrooms and sliced red pepper 15 minutes before the end.

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• sarah's

  25 August 2012

  sarah's rated and commented on this recipe

  

  Absolutely gorgeous. Didn't think it was too heavy but then we made it in the height of winter so this with chunk of crusty bread was just what the doctor ordered! My husband made it and preferred the taste prior to adding the lemon, but I thought the lemon made it really fresh. Definitely make this again come the winter months.

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• sarah's

  25 August 2012

  sarah's commented on this recipe

  Absolutely gorgeous. Didn't think it was too heavy but then we made it in the height of winter so this with chunk of crusty bread was just what the doctor ordered! My husband made it and preferred the taste prior to adding the lemon, but I thought the lemon made it really fresh. Definitely make this again come the winter months.

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• cakeanyone?

  25 March 2013

  cakeanyone? rated and commented on this recipe

  

  Made this in the slow cooker (8 hours on low or 3-4 hours medium). Used shoulder the first time and pork loin the 2nd. Amended slightly and used only 250ml stock, 200g chorizo, 75ml white wine, 1 tbsn honey, 2 tsp fresh thyme, squeeze of lemon rather than whole one. The 2nd time I used a tin of lentils instead of butterbeans and it made a lovely change.

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Ingredients

• 500g diced pork leg or shoulder
• olive oil
• 1 red onion , cut into thin wedges
• 2 garlic cloves , crushed
• 100g chorizo , cut into chunks
• 1 tsp smoked paprika
• 1 x 400g tin chopped tomatoes
• 300ml chicken stock
• 1 x 400g tin chickpeas
• 100g green olives , drained and rinsed
• 1 lemon , zested and juiced
• a small bunch parsley , chopped
• crusty bread to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hours 45 minutes

Ingredients

• 500g diced pork leg or shoulder
• olive oil
• 1 red onion , cut into thin wedges
• 2 garlic cloves , crushed
• 100g chorizo , cut into chunks
• 1 tsp smoked paprika
• 1 x 400g tin chopped tomatoes
• 300ml chicken stock
• 1 x 400g tin chickpeas
• 100g green olives , drained and rinsed
• 1 lemon , zested and juiced
• a small bunch parsley , chopped
• crusty bread to serve

Per serving

503 kcalories, protein 36g, carbohydrate 16.3g, fat 33 g, saturated fat 10.6g, fibre 4.8g, salt 3.57 g

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