Paprika pork and peppers

Paprika pork and peppers

A delicious warming supper with a great smoky flavour.

4.5 out of 5 stars(5) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook2 hrs
  • Total time2 hrs 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp flour
  • 850g essential Waitrose Diced Pork Shoulder
  • 3 tbsp Vegetable oil
  • 500g Waitrose Casserole Vegetables (find in the chiller)
  • 2 garlic cloves, crushed
  • 2 tsp bart smoked paprika
  • 300ml chicken stock
  • ½ 230g jar Fragata Pimiento Piquillo Peppers, drained and sliced
  • 170ml 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.

Cook’s tip


Want to use a slow cooker?

After cooking the paprika 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.


Typical values per serving when made using specific products in recipe


2,703kJ/ 646kcals



Saturated Fat






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