Mary’s paprika pork in a pot

Contains pork – recipe is for non-Muslims only
Delicious and simple paprika pork dish, easy to make, great for home freezing

  • Ready in 55-60 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 357
  • fat 18.7g
  • saturates 7.6g
  • carbs 11.3g
  • sugars 0g
  • fibre 1.3g
  • protein 36.5g
  • salt 0.52g


  • 3 onion, thinly sliced
  • 600g pork fillet
  • 2 tbsp paprika
  • 300ml/½ pint chicken or vegetable stock
  • 100ml crème fraîche (about half a tub)


  1. Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.

  2. Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.

  3. Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable – broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

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