Truly Yummy Paprika Pork
Gluten free and dairy free Paprika Pork recipe. Recommended ingredients Belazu Early Harvest Olive Oil, La Chinata Sweet Smoked Paprika, Knorr chicken stock pot, Fragala Pimiento Piquillo Peppers, Brown & Polson Cornflour, pork tenderloin, onion, carrots, swede, garlic.
Equipment
- 1 casserole pan or a slow cooker
Ingredients
- 850 g diced pork - shoulder or pork tenderloin or pork loin chop
- 3 tbsp olive oil extra virgin recommend Belazu Early Harvest Extra Virgin Olive Oil
- 1 onion, diced
- 2-3 carrots, diced 2cm cubes
- ½ swede, diced into 2 cm cubes
- 2 cloves garlic, crushed
- 2-3 tsp sweet smoked paprika recommend a good paprika such as Belazu or La Chinata
- 500 ml chicken stock recommend Knorr chicken stock pot
- 1 jar pimiento piquillo peppers, drained and sliced recommend Fragala Pimiento Piquillo Peppers
- 2 tsp cornflour recommend Brown & Polson Cornflour
Instructions
- If cooking in an oven, preheat to 150℃.
- On the hob heat 2 tbsp of olive oil in a casserole pan and fry the diced pork in batches if necessary, until brown. Once browned remove from the pan and set aside.
- Add the remaining 1 tbsp of olive oil and fry the onions for 2 minutes before adding the diced carrot and swede, and crushed garlic. Fry for a further 3 minutes until the vegetables have started to soften.
- Stir in the sweet smoked paprika and cook for 1 minute.
- Return the pork to the pan and add the chicken stock and a grind or two of pepper. Give everything a stir and bring to the boil. Cover and put in the oven for 1 hour.
- After an hour, add the peppers and cook for a further 20 minutes.
- Mix the cornflour with a little water and stir into the sauce to thicken. Pop back in the oven for another 10 minutes.
Notes
If using a slow cooker, follow steps 1 - 5 and then transfer the ingredients to your slow cooker. Cook on a high heat for 3-4 hours or a low heat for 6 - 8 hours until the pork is tender. Then continue with steps 6 - 7.