Delicious paprika Pork recipe has a great smoky flavour and makes a warming supper.
1 tbsp flour
850g diced pork shoulder
3 tbsp vegetable oil
500g pack casserole vegetables (find in the
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
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
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.