Mary’s paprika pork in a pot
By Mary Cadogan
Contains pork – recipe is for non-Muslims only
Delicious and simple paprika pork dish, easy to make, great for home freezing
- Ready in 55-60 minutes
- Serves 4
- Easy
Nutrition per serving
-
kcal 357
-
fat 18.7g
-
saturates 7.6g
-
carbs 11.3g
-
sugars 0g
-
fibre 1.3g
-
protein 36.5g
-
salt 0.52g
Ingredients
- 3 onion, thinly sliced
- 600g pork fillet
- 2 tbsp paprika
- 300ml/½ pint chicken or vegetable stock
- 100ml crème fraîche (about half a tub)
Method
Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable – broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.
