Name: Pork paprika
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 600 gram pork shoulder, cut into 3cm pieces; 1 large brown onion, halved, thinly sliced; 1 teaspoon mild paprika; 1 cup salt-reduced chicken stock; 1/2 cup tomato paste; 2/3 cup sour cream; 200 gram tagliatelle; 250 gram broccoli, cut into small floret; 15 gram butter; 2 tablespoon finely chopped chives

Pork paprika

Serves 4

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

Ingredients

2 tablespoon vegetable oil

600 gram pork shoulder, cut into 3cm pieces

1 large brown onion, halved, thinly sliced

1 teaspoon mild paprika

1 cup salt-reduced chicken stock

1/2 cup tomato paste

2/3 cup sour cream

200 gram tagliatelle

250 gram broccoli, cut into small floret

15 gram butter

2 tablespoon finely chopped chives

Method

1.Heat half the oil in a large frying pan over moderate heat. Cook pork, in batches, for 2-3 minutes or until seared. Transfer to a heatproof bowl.

2.Add remaining oil to pan. Add onion; cook until soft. Return pork to pan. Add paprika, stock, tomato paste and cream. Reduce heat. Simmer, covered, for 20 minutes or until pork is tender.

3.Cook pasta in a large saucepan of boiling salted water for 8 minutes or until tender, adding broccoli in last 2 minutes. Drain. Return to pan. Add butter and half the chives. Season with salt; gently toss to combine.

4.Spoon pasta onto serving plates. Top with pork mixture. Sprinkle with remaining chives.

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Ingredients

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