This hearty Hairy Bikers Paprika Pork is made with tender diced pork, sweet and smoked paprika, onions, bell peppers, and tangy soured cream. This recipe creates incredibly tender pork bathed in a rich, smoky, and comforting sauce. It’s the ultimate one-pot comfort food, perfect for a cold winter’s night or a lazy weekend family meal, and serves 4 people.
Hairy Bikers Paprika Pork Ingredients
- 1kg (2.2 lbs) pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil or lard
- 2 large onions, chopped
- 3 cloves garlic, crushed
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon caraway seeds
- 2 red bell peppers, deseeded and sliced
- 400g (14 oz) can of chopped tomatoes
- 500ml (2 cups) beef or chicken stock
- 150ml (2/3 cup) soured cream
- Salt and freshly ground black pepper
- Fresh parsley, chopped, to garnish
How To Make Hairy Bikers Paprika Pork
- Brown the pork: Pat the pork cubes dry with a paper towel and season them generously with salt and pepper. Heat the oil in a large casserole dish or Dutch oven over a medium-high heat. Brown the pork in batches, making sure not to overcrowd the pan. Set the browned pork aside on a plate.
- Sauté the onions: Lower the heat to medium and add the chopped onions to the same pot. Cook for 8-10 minutes, stirring occasionally, until the onions are soft, sweet, and golden.
- Toast the spices: Add the crushed garlic, sweet paprika, smoked paprika, and caraway seeds to the onions. Stir and cook for one minute until the spices are very fragrant. This step awakens their flavour, but be careful not to let the paprika burn.
- Build the stew: Add the sliced bell peppers, the can of chopped tomatoes, and the stock to the pot. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Slow-cook until tender: Return the browned pork and any accumulated juices to the pot. Stir everything together, then cover with a tight-fitting lid. Reduce the heat to low and let it simmer gently for 1.5 to 2 hours, or until the pork is fork-tender.
- Finish with soured cream: Remove the pot from the heat and allow it to cool for a few minutes. Stir in the soured cream until the sauce is smooth, pale, and creamy. Do not return the pot to the heat, as this can cause the cream to split.
- Serve: Taste and adjust the seasoning with salt and pepper if needed. Serve the paprika pork hot, garnished with a generous sprinkle of fresh parsley.
Recipe Tips
- Use Pork Shoulder: For the most tender and flavorful result, use pork shoulder. This cut has a good amount of fat and connective tissue that breaks down during the long, slow cooking process, making the meat incredibly succulent.
- Don’t Burn the Paprika: Paprika is a delicate spice that can become bitter if it scorches. Cook it over a gentle heat for just a minute after adding it to the pot to release its flavour and colour without burning it.
- Low and Slow is the Way to Go: Patience is the key to this dish. A long, gentle simmer is what tenderises the pork and allows all the deep, smoky flavours to meld together into a truly delicious stew.
- Add Cream Off the Heat: To get a perfectly smooth and creamy sauce, always remove the pot from the heat before stirring in the soured cream. High heat can cause dairy products like soured cream to curdle or split.
What To Serve Paprika Pork
This rich and hearty stew is wonderful served over a bed of fluffy egg noodles, wide pasta like pappardelle, or with creamy mashed potatoes. It’s also fantastic with a side of crusty bread for mopping up every last bit of the delicious paprika sauce. A simple green salad or some braised red cabbage would provide a lovely fresh contrast to the richness of the stew.
How To Store Paprika Pork Leftovers
- Refrigerate: Once cooled, store the paprika pork in an airtight container in the refrigerator for up to 3 days. The flavours often develop and taste even better the next day. Reheat gently on the stovetop.
- Freeze: This stew freezes exceptionally well, but it’s best to do so before adding the soured cream. Allow the stew to cool completely, then freeze it in a suitable container for up to 3 months. Thaw overnight in the refrigerator, reheat thoroughly, and then stir in the soured cream just before serving.
Hairy Bikers Paprika Pork Nutrition Facts
- Calories: 650 kcal
- Total Fat: 45g
- Saturated Fat: 18g
- Cholesterol: 190mg
- Sodium: 600mg
- Total Carbohydrate: 18g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 42g
Frequently Asked Questions
- Can I use a different type of meat? Yes, this recipe is also fantastic with beef chuck steak, which would make it a goulash. You could also use skinless, boneless chicken thighs, but you would only need to simmer them for about 45-60 minutes.
- What’s the difference between sweet and smoked paprika? Sweet paprika provides a mild, sweet peppery flavour and a vibrant red colour. Smoked paprika is made from peppers that have been smoked and dried, giving it a deep, smoky flavour. Using both adds wonderful complexity to the dish.
- Can I make this in a slow cooker? Absolutely. Follow the first three steps on the stovetop to brown the meat and build the flavour base. Then, transfer everything to your slow cooker, add the peppers, tomatoes and stock, and cook on low for 6-8 hours or on high for 4 hours. Stir in the soured cream at the end.
- Can I use crème fraîche instead of soured cream? Yes, crème fraîche is an excellent substitute. It has a higher fat content, which makes it more stable and less likely to split when heated, so you can be a little less cautious when stirring it in.
Try More Recipes:
- Hairy Bikers’ Chicken Supreme Recipe
- Hairy Bikers Thai Fish Cakes Recipe
- Hairy Bikers Tangle Pie Recipe
Hairy Bikers Paprika Pork Recipe
Description
This Hairy Bikers Paprika Pork is a hearty one-pot wonder perfect for a comforting meal. Tender pork shoulder is slow-cooked in a rich and smoky sauce made with sweet and smoked paprika, bell peppers, and tomatoes, then finished with a swirl of soured cream for a tangy, creamy finish.
Ingredients
Instructions
- Brown the pork: Season and brown the pork cubes in batches in a hot casserole dish. Set aside.
- Sauté aromatics: Soften the onions in the same pot. Add garlic and spices and cook for 1 minute until fragrant.
- Build the stew: Add the peppers, tomatoes, and stock. Bring to a simmer.
- Slow-cook: Return the pork to the pot. Cover and simmer on low for 1.5-2 hours until the pork is tender.
- Finish and serve: Remove from the heat and stir in the soured cream. Season to taste and serve garnished with parsley.
