Paprika porc pot

  • Prep time 25 mins
  • Cook time 2 hrs
  • Serves 5+


  • 450g lean porc shoulder or leg, cut into cubes
  • 3 spicy porc and chilli sausages, twisted and cut in half
  • 3 rashers of lean smoked bacon, chopped
  • 2 tbsp vegetable oil
  • 2 onions, cut into wedges
  • 2 garlic cloves, peeled and sliced
  • 1 red pepper, de-seeded and cut into small pieces
  • 2 x 400g cans of chopped tomatoes
  • 2 tbsp smoked paprika
  • 1 tsp soft brown sugar
  • 150ml porc stock
  • 200g can of kidney beans, rinsed and drained
  • ½ can of butter beans, rinsed and drained

For the dumplings:

  • 100g self-raising flour
  • 40g suet
  • ½ can of butter beans, rinsed and drained
  • 2 spring onions, thinly sliced
  • seasoning


  1. Preheat your oven to 180˚C / 160˚C fan / Gas 4.
  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 the mix together then shape 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.
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