Waitrose and Partners
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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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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