Paprika pork with pineapple
Skill level: Easy peasy
This is a deliciously spicy dish which combines boned pork shoulder with tangy pineapple and yoghurt. The flavours complement one another perfectly – pineapple always goes so well with pork. Pop this dish in the oven for a few hours while you get on with other things and come back to a rich and warming meal which the family will love. Serve with rice or noodles or new potatoes and a green vegetable.
- 700g boned pork shoulder
- 2 tbsp plain flour
- Salt and freshly ground black pepper
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 3 tbsp paprika pepper
- 300ml hot beef stock
- 100g mushrooms, sliced
- 280g can pineapple chunks in fruit juice
- 150g carton natural yoghurt
- 2 tsp cornflour
Try adding canned beans to this recipe – Borlotti or cannellini beans are good – simply drain and add to the casserole about 30 minutes before the end of the cooking time.
- Preheat oven to 170⁰C/325⁰F/Fan 150⁰C/Gas Mark 3.
- Cut the pork into bite sized pieces, trim away any excess fat and put into a bowl.
- Mix the flour with the salt, freshly ground black pepper and cumin and add to the pork.
- Mix everything together well ensuring that the pork is evenly coated with the flour.
- Heat the oil in a large casserole dish and brown the pork all over.
- Add the garlic, paprika, stock, mushrooms and pineapple chunks and juice. Bring to the boil, stirring well.
- Cover and transfer to the oven for 2 ½ hours until the pork is tender and the sauce rich and thickened.
- Mix together the yoghurt and cornflour and stir into the casserole. Serve with rice or noodles.