This traditional Spanish combination of pork and paprika gives a dish rich in flavour and colour.
Courtesy of Bord Bia, this recipe makes a hearty weekend dinner and is a perfect warming dish for cold winter evenings.
Serves: 6
Time: 2 hours
Ingredients
600g pork shoulder, well trimmed and diced into 2cm pieces
100g bacon, diced
2 tablesp rapeseed or olive oil
1 onion, peeled and diced
1 red chilli, chopped
2 garlic cloves, peeled and chopped
2 tablesp smoked paprika
1 teasp ground cumin
200ml water
75ml white wine
400g tin chopped tomatoes
400g tin butter beans, rinsed and drained
2-3 tablesp chopped fresh parsley
1 teasp runny honey
Method
Set the oven to Gas Mark 3, 160°C (325°F ).
Heat the oil in a large frying pan over a high heat. Brown the pork pieces in batches. Remove the meat to an ovenproof casserole dish. Add the bacon to the frying pan and fry for three to four minutes, or until crisp and golden brown. Add it to the casserole dish with the pork.
Add the onion and chilli to the same frying pan and cook for two to three minutes, or until softened. Add the garlic, smoked paprika, and cumin. Stir and cook for another minute. Be careful not to let the garlic burn. Then add the wine and bring the mixture to a simmer. Add the chopped tomatoes and the water and bring back to simmer. Season with a little salt and black pepper. Transfer to the casserole dish, cover with a lid or tinfoil. Place in the oven and cook for about 1.5 hours or until the meat is tender. Keep an eye on it and add a little more water if the sauce becomes too dry. For the last 10 minutes stir through the butter beans.
Just before serving stir in the honey, season to taste, and sprinkle over the parsley.
Serve with mashed potatoes and tender stem broccoli or sautéed pak choi.
