Wednesday, 2 January 2013

Paprika Pork - Gluten Free

My Paprika Pork has become very famous in my home. I get asked by my friends to make my Paprika Pork whenever there's a dinner at home.
I am reluctant to give away this recipe... but as so many people love it, I am sharing! This recipe is enough for 4 people.

For the marinate: chop 4 pork shoulder steaks into cubes and put in a bowl. Now add sea salt to taste, one piri piri (or red chilli) 4 cloves of garlic crushed, 2 bay leaves, 2 tea spoons of paprika and a couple of glasses of red wine. I opened a bottle of wine a couple of nights ago and as we didn't drink it all, I saved it for this marinate. The wine gets slightly more vinegary which is perfect for cooking.
Cover the bowl with foil and leave it to rest in the fridge for minimum 30 minutes. The longer you leave it the tastier!
Once the marinate is ready, heat a couple of table spoons of olive oil on a casserole and add the pork first. Brown the meat for a few minutes and then add the liquid from the marinate.
Cook on a low heat for 30 minutes to one hour.
I usually serve my Paprika Pork with mash potato, but it also goes lovely with spaghetti, rice or steamed vegetables.

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