This dish came to mind when we experienced a sudden drop in temperature during October, here in the south of Spain. An unseasonably chilly couple of days meant comfort food! This Slow-cooked Paprika Pork Casserole is a slightly spicy version.
Ingredients (serves 6)
- 1 kg cubed pork
- 5 heaped tablespoons all-purpose flour
- 1 tbsp paprika powder
- 2 large onions, sliced
- 5 cloves garlic, finely chopped
- 1.0 kg mixed root vegetables (carrots, celery, swede, parsnips, turnips etc.), peeled and chopped into large cubes.
- 0.5 kg potatoes, peeled and chopped into large pieces.
- 390 g tin of chopped tomatoes
- 1.5 tins baked beans
- 50 g tomato purée
- 500 ml chicken stock
- 100 ml good, red wine
- Mix the flour and paprika in a bowl.
- Cover each cube of pork well with the flour mix and add to a hot frying pan containing a large glug of oil. If necessary, fry in batches. Fry each piece on all sides until brown. Set aside.
- Scrape the base of the pan, add another glug of oil and fry the onions. After 5 minutes, add the garlic and continue frying until the onions are soft. Set aside.
- Meanwhile, peel and cube the vegetables.
- When the onion mix has been set aside, add some oil, the root vegetables and potatoes, tinned tomatoes, baked beans and tomato purée and stir well.
- Season well, bring to the boil, then lower the heat and simmer, covered, for half an hour.
- Remove the lid, add the wine, then simmer, uncovered, for a further 20 minutes.
- Serve on it´s own, or with crusty bread or rice.