Paprika pork with red peppers and caraway

Once autumn comes, a steady supply of recipes for tasty, warming stews is what we all need. This gorgeous goulash-like stew ticks all the boxes; tender pieces of pork shoulder simmered in a paprika-rich gravy with strips of wood-roasted red peppers served with plain rice or sautéed potatoes on the side. Comfort eating at its best.  This is also great to have in your back pocket (well, the freezer anyway) for a family Christmas holiday supper.

  • 2 tbsp light olive oil
  • 900g cubed pork shoulder
  • 2 tbsp Hungarian paprika
  • 3 large onions, chopped
  • 4 cloves of garlic crushed into a paste
  • 2 tbsp tomato paste
  • 2 tsp cider vinegar
  • 1 bay leaf
  • 1 tsp dark brown sugar
  • 1 jar of wood roasted red peppers cut into thin strips
  • 2 tsp crushed caraway seeds
  • 1 carton of soured cream

To make…

  • Pre-heat the oven to 160C.
  • Heat the oil in a large sautee pan.
  • Brown the cubes of pork in batches and set aside.
  • Add the onions and fry until slightly golden. Add the garlic and stir for a more few seconds. Add the tomato paste, caraway, bay, paprika, vinegar and sugar.
  • Put the meat, the onion mix and enough water to cover to a cast iron casserole dish. Stir to mix evenly. Bring to a gentle simmer on the hob. Season with salt and black pepper.
  • Braise in the oven for 3 hours and turn off the oven. The meat should be meltingly tender and the sauce thick. Stir in the red pepper strips and allow to warm through back in the oven. You can keep it warm in the residual heat for at least an hour.
  • Serve with soured cream, an extra dusting of paprika and rice or potatoes.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Meat main courses, Recipes and tagged , , , , , . Bookmark the permalink.

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