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(3) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook2 hrs
Total time2 hrs 15 mins

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Ingredients

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

Method

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.