Paprika pork and peppers

Name: Paprika pork and peppers
Prep time: 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 tbsp flour; 850 g essential Waitrose Diced Pork Shoulder; 3 tbsp Vegetable oil; 500 g Waitrose Casserole Vegetables (find in the chiller); 2 garlic cloves, crushed; 2 tsp bart smoked paprika; 300 ml chicken stock; ½ 230g jar Fragata Pimiento Piquillo Peppers, drained and sliced; 170 ml essential Waitrose Soured Cream

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

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.
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.
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

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