Recipe Collection Thread (recipe board)

PoshPaws wrote: »

Slow Cooker Paprika Pork
(feeds 4 adults, 1 child)

6-8 escalopes of Lean pork meat, cubed
1 onion
3 cloves garlic
1 yellow or red pepper (all of them work ok)
2 tbsp plain flour
Pinch of mixed herbs
½tsp Paprika
1tsp Smoked sweet Paprika (use 2tsp ordinary if you don’t have this)
½tsp Cinnamon
Ground black pepper
Pinch of salt
Tin of chopped tomatoes
Sweet Potato, cubed
Tin of Borlotti Beans
3 Carrots, chunked
Sunflower or vegetable oil
Stock

Using a wok or large saucepan, heat the oil and add the onions. Fry until starting to brown, then reduce heat and caramelise slowly. Once transparent, add the crushed and chopped garlic, plus diced peppers and continue to cook slowly. Once soft, remove from pan and set aside.

Get pan hot again and add cubed meat. Fry hard until browned, then reduce heat. There should be a little oil in the pan .. add more oil if necessary or a little water to get things steamy. Then sprinkle the flour over the meat, plus the two types of paprika, the cinnamon, the herbs and a good twist of black pepper. Fry gently, mixing all the time, until everything is combined and the flour is beginning to go gluey. Add a little stock and mix well, mobilising the flour and seasonings and adding more stock or water as the juices thicken. The ultimate aim is to have a gravy which is a fairly thick, soupy consistency.

Add the onion/garlic mixture, plus the tomatoes, sweet potato, beans and carrots. Mix well in and when bubbling hot, transfer to the Slow Cooker. When ready to serve, taste and add the pinch of salt if necessary.

I usually cook mine for some four hours on low .. but generally until the meat is tender.

Serve with rice. If you prefer, you can add a spoonful of natural yoghurt at the end. If I can't get sweet potato, I use ordinary potatoes but add an apple, peeled cored and cubed. It disintegrates, but leaves its sweetness.