Paprika Pork
Member recipe

Paprika Pork

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Serves 8

Simple, hearty one pot dish that reheats and freezes well. Bulk recipe thats easy to reduce.

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  • 1kg rolled boneless pork shoulder, trimed and cut into 2" cubes
  • olive oil
  • 2-3 banana shallots, chopped
  • 1 onion, chopped
  • 2 peppers, red/yellow, cut into chunks
  • 2-3 sticks celery, sliced
  • 200g mushrooms, quatered
  • 2 cloves garlic, sliced
  • 50g dry cure chorizo, sliced
  • 1 level tsp sweet paprika
  • 1 heaped tsp smoked paprika
  • 1/2 tsp fennel seeds, lightly crushed
  • 1/2 tsp juniper berries, lightly crushed
  • 100g cherry tomatoes
  • 250ml port or sherry
  • 2x 400g tins chopped tomatoes
  • 1 chicken stock cube
  • 1 tsp dried thyme
  • fresh ground black pepper, to taste


    1. Pre-heated oven to 180C/fan 170C/gas 4. Heat 2 tsp oil in heavy based 5l casserole dish and brown pork in batches, remove and keep to one side.
    2. If there's not much oil left after browning pork add another tsp or 2 oil to casserole dish. Add onion and shallot to the pan and fry lightly for 5 mins. Add the peppers, celery, mushrooms and garlic, reduce the heat and sweat veg for 5 mins. Add the chorizo, both paprikas, fennel and juniper, increase the heat and fry for 2 mins. Add the cherry tomatoes.
    3. Add the port/sherry and leave to bubble for 3-4 mins, then add the chopped tomatoes, stock cube, thyme and pork, bring to the boil. Remove from heat and put lid on casserole.
    4. Transfer casserole dish to oven and cook for 1 1/2 hours. Check meat is cooked and tender, if not return to oven for 15-20 mins.
    5. Season with pepper to taste and serve with rice and a green salad. Also very good reheated the following day.

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