Smoked Paprika Pork Casserole with Polenta
My favourite time if year is now if the skies are clear and the ground is crisp. We have become victim to a box set and our neighbour, Jane, joins us to watch it while eating supper. This is what we will have tonight – as comforting as the cosy fire we will eat it in front of.
A glug of olive oil or butter and olive oil
1 large onion, sliced
3 cloves garlic, roughly chopped
1 kg diced shoulder of pork
1 tbsp tomato puree
3 tsp smoked paprika
250 mls dry or medium sherry (if you use dry you may need to add a little sugar towards the end of cooking)
water or pork stock
1 tsp dried chopped garlic (you can buy this in supermarkets – definitley Lidl! – it maketh the dish I think)
1 tbsp dried herbs such as marjoram, oregano or mixed herbs
5 roasted peppers, skinned and de-seeded
Sour Cream or Creme Fraiche to serve
1. Set the oven to 150 degrees C.
2. Heat a heavy based pan and add the onion, frying until glossy.
3. Add the garlic and fry for 1-2 minutes before adding the pork.
4. When the pork has coloured, add the tomato puree and then the paprika.
5. Stir now and then for two minutes and then add the dried garlic, herbs and sherry.
6. After a couple of minutes of simmering, add a little water so that the pork is covered. (do not add too much water – if you do, when the dish has finished cooking, drain the liquid into a separate pan and reduce it until it has a deeper flavour)
7. Put a lid on the pan and place it in the oven for 1.5-2 hours until the pork is very tender.
8. Season to taste.
9. Serve with polenta and a dollop of sour cream or creme fraiche.