PAPRIKA PORK

Paprika Pork image

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

Provided by silver_raven

Time 2h30m

Yield Serves 8

Number Of Ingredients 19

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Ingredients

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

Steps:

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.
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.
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.
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.
Season with pepper to taste and serve with rice and a green salad. Also very good reheated the following day.

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