Mon, 7 October 2019
Ingredients:
1 tbsp of your favourite oil
2 red onions, finely sliced
450g diced shoulder of pork
250g pack mushroom, sliced
200g diced peppers
200g diced courgette
1½ tbsp smoked paprika
1 tbsp tomato purée
200ml chicken stock
100ml soured cream
Method:
1. Heat pan until hot, add oil and the add pork and cook until nicely sealed and browned.
2. Season with salt and pepper, remove from the pan and set to one side.
3. Heat some more oil in the pan, tip in the onions and garlic, and cook for 2-3 minutes until soft and golden.
4. Add in the mushrooms, peppers and courgette, and cook on a high heat for 3-4 minutes.
5. Add back in the pork and add the paprika and cook for 1 minute more.
6. Stir in the tomato purée, then pour on the stock and simmer for 20-30 mins until the pork is cooked through and nice and tender.
7. Finally, mix in the soured cream and some seasoning.
8. Serve with boiled rice, enjoy.
Fri, 12 June 2026
Chef: Edward Hayden
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