Paprika Pork in a Pot
This paprika pork is a straightforward and tasty main course, ideal for a comforting supper. Thinly sliced onions are fried until soft, then combined with chunks of pork fillet, paprika, and stock. The stew simmers until the pork is beautifully tender, finished with a swirl of crème fraîche. It's a great make-ahead meal that freezes well for future lunches or dinners.
Ingredients
- 3 onions thinly sliced
- 600g pork fillet
- 2 tbsp paprika
- 300ml/1/2 pint chicken or vegetable stock
- 100ml crème fraîche (about half a tub)
Method
- Warm 2 tbsp oil in a pan, then add the sliced onions. Fry them for 10-15 minutes, giving an occasional stir, until they have softened and taken on a light colour.
- Slice the pork fillet into large pieces. Add these to the pan and stir to seal and brown them on all sides. Mix in the paprika, let it cook for a moment, then pour in the stock and bring everything to a boil.
- Put a lid on the pan and cook for 30-35 minutes, until the pork is tender. Stir through the crème fraîche and let it simmer for another 2 minutes. (You can complete the recipe up to this stage up to 2 days in advance or freeze it for up to 3 months.) If available, a sprinkling of chopped chives or parsley adds a fresh touch before serving alongside rice and a green vegetable like broccoli or stir-fried cabbage.
Nutrition (per serving)
Calories357 kcal
Fat19 g
Saturates8 g
Carbs11 g
Fibre1 g
Protein36 g
Sodium208 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinemoroccan
