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Paprika Pork
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Paprika Pork

By silver_raven (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8
Simple, hearty one pot dish that reheats and freezes well. Bulk recipe thats easy to reduce.


  • 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


  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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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