Paprika Porc Pot
Serves: 4-6 | Prep Time: 25 minutes | Cooking Time: 2 hours
Ingredients
- 450g (1lb) lean porc shoulder or leg, cut into cubes
- 3 spicy porc & chilli sausages, twisted and cut in half
- 3 rashers lean smoked bacon, chopped
- 30ml (2 tbsp) vegetable oil
- 2 onions, cut into wedges
- 2 cloves of garlic, peeled and sliced
- 1 red pepper, de-seeded and cut into small pieces
- 2 x 400g cans chopped tomatoes
- 30ml (2 tbsp) smoked paprika
- 5ml (1 tsp) soft brown sugar
- 150ml (¼pt) porc stock
- 200g can kidney beans, rinsed and drained
- ½ can butter beans, rinsed and drained
For the dumplings:
- 100g (4 oz) self raising flour
- 40g (1½ oz) suet
- ½ can butter beans, rinsed and drained
- 2 spring onions, thinly sliced
- seasoning
Method
- Pre-heat your oven to Gas 4/180˚C/350˚F.
- Heat some oil in a large oven proof pot and add the porc, sausages, bacon, onion and garlic.
- Heat the mixture gently until the meat begins to brown and the onions soften.
- Now, add in all the remaining ingredients and bring to the boil. Once the dish is bubbling, add a lid and cook in the oven for 1½ hours or until the porc is tender.
- With the porc cooking, it’s time to make the dumplings. Place all of the ingredients for the dumplings into a bowl; add a little cold water to bind together. Next, shape the mixture into around 8-10 dumplings.
- Place the dumplings on top of the porc and cook for 20 minutes (10 minutes with the lid on, 10 minutes with it off).
- Serve with steamed seasonal vegetables.
