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    Paprika pork and peppers

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    Paprika pork and peppers

    Delicious warming supper, great smoky flavour and £2.25 per serving

    • Preparation time: 15 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Serves: 4


    • 1 tbsp flour
    • 850g pack essential Waitrose Diced Pork Shoulder
    • 3 tbsp Vegetable oil
    • 500g pack Waitrose Casserole Vegetables (find in the chiller)
    • 2 Cloves garlic, crushed
    • 2 tsp bart smoked paprika
    • 300ml Chicken stock
    • ½ x 230g jar Fragata Pimiento Piquillo Peppers, drained and sliced
    • 170ml pot essential Waitrose 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 and 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 1½ 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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    Cook's tips

    After cooking the paprkia in step 2, place the pan's contents in the slow-cooker dish. Add the meat, just 200ml stock, and season. Mix, cover and cook on low for 6-8 hours or high for 3-4 hours, until the pork is tender. Continue from step 3, and season.

    Drinks recommendation

    Sunrise Merlot 2008 Central Valley, Chile.


    Average user rating

    5 stars