This rich Hairy Bikers paprika pork is made with tender diced pork steak, paprika, onion, green pepper, and fresh tomatoes. Slow-simmered until the meat is fork-tender, this Hungarian-style stew is pure comfort food. It takes around 1 hour 30 minutes in total and serves 8 to 10 people.
I make this every time the weather turns cold and we want something warming on the table. The paprika flavour gets better the next day, so it is well worth making a big batch.
Paprika Pork Ingredients
- 40g lard
- 1 large onion, thinly sliced
- 2–3 tablespoons paprika
- 1.8kg pork steak, diced
- 1 teaspoon tomato purée
- 1 green pepper, thinly sliced
- 3 medium tomatoes, sliced
- Salt and freshly ground black pepper
- 1 tablespoon cornflour
How To Make Paprika Pork
- Fry the onion: Heat the lard in a large lidded frying pan or casserole dish over a medium heat. Add the onion and fry for five minutes until softened.
- Add the paprika: Remove the pan from the heat and stir in the paprika to taste. This stops the paprika from burning and turning bitter.
- Start the pork: Add the diced pork and a splash of water to the pan. Return to a low heat and simmer gently for about 5 minutes.
- Build the stew: Pour in enough boiled water to cover the meat. Bring to the boil, then add the tomato purée, green pepper, and sliced tomatoes. Season with salt and pepper.
- Simmer until tender: Cover with a tight-fitting lid and simmer gently for about 1 hour, or until the pork is completely tender.
- Thicken the sauce: Mix the cornflour with two tablespoons of cold water to form a smooth paste. Stir into the stew and bring back to the boil to thicken.
- Season and serve: Check the seasoning and adjust with salt and pepper if needed. Serve hot.
What Is the Secret to Perfect Paprika Pork?
- Brown in batches: If your pan is not large enough for all the pork, brown it in batches so the meat sears rather than steams.
- Stir paprika off the heat: Always remove the pan from the heat before adding the paprika. It burns easily and turns bitter within seconds.
- Use lard for richness: Lard gives this stew an authentic, rich base. If you enjoy Hairy Bikers pork goulash, you will love this one too.
- Low and slow wins: Keep the heat low and let the stew bubble gently. Rushing it on a high heat will toughen the pork.
What Should You Serve on the Side?
This stew is wonderful served over creamy mashed potatoes or alongside macaroni. A lightly pickled cucumber salad made with white wine vinegar and a pinch of caster sugar is a traditional side that cuts through the richness perfectly.
Crusty bread is also great for mopping up the sauce. For a bigger spread, try it alongside Hairy Bikers pork stroganoff or a simple green salad with a sharp dressing.
Does This Keep Well?
Once cooled, store the stew in an airtight container in the fridge for up to 3 days. The flavours often develop and taste even better the next day. Reheat gently on the hob until piping hot throughout.
This stew freezes well for up to 3 months. Thaw overnight in the fridge and reheat thoroughly on the hob before serving.
Nutrition Facts
- Calories: 450 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 160mg
- Sodium: 350mg
- Total Carbohydrate: 8g
- Dietary Fibre: 2g
- Sugars: 4g
- Protein: 48g
Frequently Asked Questions
What type of paprika works best for this stew? A good quality sweet Hungarian paprika gives the best colour and flavour. You can add a pinch of smoked paprika if you prefer a deeper, smokier taste.
How does Hairy Bikers paprika pork compare to Jamie Oliver’s version? This recipe keeps things simple with paprika, pork, and fresh vegetables thickened with cornflour. Jamie Oliver’s versions tend to add soured cream and extra spices for a richer, creamier finish.
Can I make this paprika pork in a slow cooker? Yes, fry the onion and stir in the paprika on the hob first, then transfer everything to a slow cooker with the water, tomatoes, and pepper. Cook on low for 6 to 8 hours and thicken with cornflour at the end.
Can I use a different cut of pork? Pork shoulder works as an alternative, though it may need a little longer to become tender. Avoid lean cuts like loin as they dry out during the long simmer. Try Hairy Bikers pork casserole for another slow-cooked pork dish.
What is the difference between paprika pork and pork goulash? Paprika pork is a simpler stew thickened with cornflour, while goulash often includes more vegetables and sometimes wine or soured cream. Try the Hairy Bikers pork goulash for a richer version.
Try More Recipes:
- Hairy Bikers Chicken Supreme Recipe
- Hairy Bikers Slow Cooker Pork Goulash Recipe
- Hairy Bikers Pork Casserole Recipe
Hairy Bikers Paprika Pork Recipe
Description
This Hairy Bikers paprika pork is a hearty Hungarian-style stew from the Mums Know Best series. Tender diced pork steak is simmered with paprika, green pepper, and fresh tomatoes, then thickened with cornflour for a rich, warming finish. Ready in around 90 minutes and serves 8 to 10.
Ingredients
Instructions
- Fry the onion: Heat the lard in a large lidded frying pan. Add the onion and fry for five minutes until softened.
- Add the paprika: Remove from the heat and stir in the paprika to taste. Add the pork and a splash of water, then simmer on low for 5 minutes.
- Build the stew: Pour in enough boiled water to cover the meat. Bring to the boil and add the tomato purée, green pepper, and tomatoes. Season with salt and pepper.
- Simmer: Cover and simmer gently for about 1 hour until the pork is completely tender.
- Thicken and serve: Mix the cornflour with two tablespoons of cold water. Stir into the stew and bring back to the boil to thicken. Check seasoning and serve.
