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Pork, paprika and pepper casserole
Serves 6 Starters and mains
Ingredients
- 1.8kg lean pork leg, trimmed of fat and cut into small cubes
- 4tbsp hot Hungarian paprika
- 1tsp cayenne pepper
- 55g brown sugar
- 115g unsalted butter
- 115g bacon, cut into 5mm strips
- 1 large Spanish onion, diced
- 2 red peppers, halved, deseeded and diced
- 2 yellow peppers, halved, deseeded and diced
- 1 garlic bulb, cloves finely minced
- 875ml chicken stock
- 100g feta cheese, crumbled
To serve
- soft polenta or mashed potatoes
Method
In a large bowl, toss together the pork pieces, paprika, 1tbsp salt, cayenne pepper and brown sugar until the meat is well coated, then leave to stand for 5 minutes.
Meanwhile, heat the butter in a large frying pan over a medium heat. Add the bacon and fry until crisp. Remove from the pan using a slotted spoon and drain on kitchen paper.
Heat the fat remaining in the pan over a medium-high heat. Working in small batches, add the pork cubes and fry until sealed and browned all over. Remove from the pan using a slotted spoon and leave to one side. Repeat until all the meat is browned. Discard any of the unused spice mix left in the bowl.
Add the onion to the pan and fry over a medium heat until soft and translucent. Add the peppers and garlic and cook for 4 minutes, or until softened.
Return the pork to the pan and pour in the chicken stock. Bring to the boil, then reduce the heat to low and simmer, covered, for 3 hours, or until the pork is very tender. Scatter the feta and the crisp bacon over the pork, and serve with soft polenta or mashed potatoes.
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