Mary's paprika pork in a pot

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Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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1. Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
2. Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
3. Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

357 kcalories, protein 36.5g, carbohydrate 11.3g, fat 18.7 g, saturated fat 7.6g, fibre 1.3g, salt 0.52 g

Latest comments and suggestions

• Deano

  28 January 2008

  Deano commented on this recipe

  I was a little disapointed with this one found it lacked flavour. I also felt that cooking time was a bit excesive especially when using pork tenderlion, mine was ready in under 40 mins. The wife liked it though, so maybe I'll try again using hot paparika.

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• ClaireCV

  07 March 2008

  ClaireCV commented on this recipe

  This was delicious and sooo easy! Tasted quite impressive, especially when served with fluffy mash with a bit of double cream added, it complimented the pork brilliantly.

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• ClaireCV

  07 March 2008

  ClaireCV rated this recipe

  

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• Louise

  08 March 2008

  Louise rated and commented on this recipe

  

  I don't like to give bad reviews and only usually leave positive comments but I couldn't serve this to my family. The reason it gts even one star from me is because my kids were so happy that we got to have fish and chips. It tasted fairly bad but smelt terrible. Sorry

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• Vikki

  29 May 2008

  Vikki rated and commented on this recipe

  

  My family love this (I'm veggie but they're not). It goes well with rice and green veg. I usually add a little flour to the meat to thicken the sauce (about 1 heaped teaspoon). Really does need the cylinder fillets. Steaks are not as good.

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• LadyBird

  10 October 2008

  LadyBird rated and commented on this recipe

  

  Cant understand where people went wrong with this. We love it. I do use smoked paprika though, better flavour, also do it in a big open wok so you can get the sauce to the right consistency. I add mushrooms too to make it more substantial. Lovely with baked potatoes and cabbage.

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Ingredients

• 3 onions , thinly sliced
• 600g pork fillets
• 2 tbsp paprika
• 300ml/½ pint chicken or vegetable stock
• 100ml crème fraîche (about half a tub)

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Difficulty and servings

Serves 4

Preperation and cooking times

Can be frozen

Ingredients

• 3 onions , thinly sliced
• 600g pork fillets
• 2 tbsp paprika
• 300ml/½ pint chicken or vegetable stock
• 100ml crème fraîche (about half a tub)

357 kcalories, protein 36.5g, carbohydrate 11.3g, fat 18.7 g, saturated fat 7.6g, fibre 1.3g, salt 0.52 g

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