Spanish paprika pork recipe
Use lean pork loin steaks in this Spanish-inspired paprika pork recipe. Sauté your pork with chorizo, veg, tomato paste and spices and serve with steamed sweetheart cabbage for a tasty family meal, prepared in under an hour.
See method- Serves 4
- 15 mins to prepare and 35 mins to cook
- 513 calories / serving
- Freezable
Ingredients
- 5 pork loin steaks, cut into 2cm chunks
- chorizo, thickly sliced
- 1 onion, chopped
- 4 fresh plum tomatoes, deseeded and cut into small dice
- 250g Chanteney carrots, diced
- sweetheart cabbage, to serve
In your kitchen cupboard
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 tsp smoked paprika
- 3 tbsp tomato puree
- 1 tbsp dried rosemary
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Shop ingredientsEach serving contains
- Energy
- 2135kJ 513.0kcal
- Fat
- 36g
- Saturates
- 13g
- Salt
- 1.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 13.2gProtein 36.1gFibre 4.9g
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- Heat the oil in a large pan and cook pork chunks in batches, until browned. Remove from the pan with a slotted spoon. Add the chorizo and cook for a few minutes, stirring, until its oil is released and the chorizo begins to turn crispy.
- Add the onion, garlic and carrots to the pan and cook for 5 minutes, stirring and scraping up any sticky bits at the bottom of the pan. Stir in the paprika, tomato puree and plum tomatoes and cook for 2 minutes, before returning the pork to the pan with the rosemary and 300ml water.
- Bring just to the boil, turn down to bubbling and cook for 15 - 20 minutes, stirring occasionally. Season to taste and serve with steamed sweetheart cabbage.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
