- Preheat your oven to 180˚C / 160˚C fan / Gas 4.
- 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 the mix together then shape 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.
Paprika porc pot
- Prep time 25 mins
- Cook time 2 hrs
- Serves 5+
Ingredients
- 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