Recipes and Rantings from a Self-Confessed Foodie

Slow-cooked Paprika Pork Casserole

Slow-cooked Paprika Pork Casserole

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


  1. Mix the  flour and paprika in a bowl.
  2. 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.
  3. 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.
  4. Meanwhile, peel and cube the vegetables.
  5. 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.
  6. Season well, bring to the boil, then lower the heat and simmer, covered,  for half an hour.
  7. Remove the lid, add the wine, then simmer, uncovered, for a further 20 minutes.
  8. Serve on it´s own, or with crusty bread or rice.
Slow-cooked paprika pork casserole
Slow-cooked paprika pork casserole

I hope you enjoyed this Slow-cooked Paprika Pork Casserole recipe. For more pork recipes, take a look at my Frikandel Stir Fry or An Introduction to Sausage Making posts.






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