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 Paprika Pork

Delicious paprika Pork recipe has a great smoky flavour and makes a warming supper.

 Paprika Pork


·         1 tbsp flour

·         850g diced pork shoulder

·         3 tbsp vegetable oil

·         500g pack casserole vegetables (find in the chiller)

·         2 cloves garlic, crushed

·         2 tsp smoked paprika

·         300ml chicken stock

·         ½  of 230g jar Fragata Pimiento Piquillo Peppers, drained and sliced

·         170ml pot essential soured cream


1.    Place the flour in a plastic bag, season and toss the pork in the flour to coat. Heat 2 tbsp of oil in a heavy based pan and fry the pork over a high heat in 2 or 3 batches until browned. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan with the casserole vegetables and garlic cook for 5 minutes until soft and golden.

2.    Add the paprika and cook for 1 minute. Return the meat to the pan, add the stock, season and bring to the boil. Cover tightly and simmer for 1 ½ hours until the pork is almost tender.

3.    Add the peppers and simmer for a further 30 minutes uncovered. Check the seasoning and stir through the soured cream to give a marbled effect. Scatter with chopped parsley and a little extra paprika and serve with rice.


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