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One-pot wonder - Paprika Pork Pot

At this time of year, when it’s cold, wet and dark, it’s natural to want warming comfort food. This nutritious dish is the latest instalment to our healthy and hearty winter pork recipe series.

As well as a delicious blend of meats, this is packed full of healthy beans and vegetables. The smoked paprika really transforms the ingredients, giving them a warm and earthy taste that is both hearty and nurturing. This is a great dish to batch cook – make double and save the rest for another day.


Serves 4-6

Cooking time – about 2 hours


Ingredients

  • 450g (1lb) lean pork shoulder or leg, cut into cubes
  • 3 spicy pork and chilli sausages, twisted and cut in half
  • 3 rashers lean smoked bacon, chopped
  • 30ml (2tbsp) vegetable oil
  • 2 onions, cut into wedges
  • 2 cloves of garlic, peeled and sliced
  • 1 red pepper, deseeded and cut into small pieces
  • 2 x 400g cans chopped tomatoes
  • 30ml (2tbsp) smoked paprika
  • 5ml (1tsp) soft brown sugar
  • 150ml (¼pt) pork stock
  • 200g (approx) can kidney beans, rinsed and drained
  • 1 x 400g (approx) can butter beans, rinsed and drained (use half for pot & other for dumplings)


Dumplings

  • 100g (4oz) self-raising flour
  • 40g (1½oz) suet
  • Reserved ½ can butter beans
  • 2 spring onions, thinly sliced
  • Seasoning


To serve:

  • Steamed seasonal vegetables


Method

  1. Pre-heat your oven to gas mark 4, 180˚C, 350˚F.
  2. Heat some oil in a large oven-proof pot and add the pork, sausages, bacon, onion and garlic.
  3. Heat the mixture gently until the meat begins to brown and the onions soften.
  4. Now, add in all the remaining ingredients and bring to the boil. Once the dish is bubbling, add a lid and cook in the oven for 1½ hours or until the pork is tender.
  5. With the pork cooking, it’s time to make the dumplings. Place all of the ingredients for the dumplings into a bowl. Add a little cold water to bind together and shape the mixture into around 8-10 dumplings.
  6. Place the dumplings on top of the pork and cook for 20 minutes – 10 minutes with the lid on, 10 minutes with it off.
  7. Serve with steamed seasonal vegetables.
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