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
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.
Top tip for making Paprika pork with pineapple
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.