Paprika pork pot

Paprika Porc Pot

Serves: 4-6 | Prep Time: 25 minutes | Cooking Time: 2 hours


  • 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


  1. Pre-heat your oven to Gas 4/180˚C/350˚F.
  2. Heat some oil in a large oven proof pot and add the porc, sausages, bacon, onion and garlic.
  3. Heat the mixture gently until the meat begins to brown and the onions soften.
  4. 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.
  5. 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.
  6. Place the dumplings on top of the porc and cook for 20 minutes (10 minutes with the lid on, 10 minutes with it off).
  7. Serve with steamed seasonal vegetables.