Paprika Pork & Peppers
I got this from a Waitrose card - it was very yummy! I served it with cajun spiced roasted acorn squash.
Serves 3-4
Total syns: 4
2 tsp corn flour
500g pack diced pork shoulder
1 tsp oil
assorted mixed veg (I used swede, leek, carrot, celery), chopped, approx 500g total weight
2 cloves garlic, sliced
2 tsp smoked paprika
300ml chicken stock
1/2 x 230g jar Fragata Pimiento Piquillo Peppers, drained and sliced (or substitute with other jarred peppers as long as they're not in oil)
low fat fromage frais
fresh parsley
1) Place the flour in a plastic bag and season, then toss the pork in the flour to coat. Heat the oil in a pan fry the pork over high heat until browned. Remove from pan and set aside. Add the vegetables and garlic and stir fry for 5 minutes until softened, adding boiling water as needed to stop the pan from burning or drying out.
2) Add the paprika and cook for another minute. Return the meat to the pan, add the stock, season and bring to the boil. Cover tightly and simmer for 45 mins.
3) Add the pepper and simmer for a further 10-15 mins, adding a little boiling water if the sauce dries out. Serve swirled with fromage frais and parsley scattered on top.
