Spanish Paprika Pork Recipe
- 5oog pork belly, sliced
- 1 chorizo, sliced
- 1 onion, chopped
- 1 can plum tomatoes, chopped
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 tsp smoked paprika
- 3 tbsp tomato puree
- 1 tbsp dried rosemary
- 2 cups water
Method of preparation
Using a large, heavy bottom pan, heat the olive oil.
Add the sliced pork belly and cook until golden brown all over.
Set the pork into the edge of the pan. Add the garlic and onion in the middle of the pan and stir fry until aromatic, ensure that the garlic are not burnt to prevent the bitter taste to it.
Stir in the pork and also add the chorizo and cook for a few minutes, stirring, until its orangey oil is released and the chorizo.
Add the carrots to the pan and cook for 5 minutes, then tip in the bell pepper stirring constantly so no sticky bits on the bottom of the pan.
Pour in the plum tomato and its juices. Stir in the paprika, tomato puree. the rosemary and water.
Bring to the boil, turn down the heat and leave to simmer for 15- 20 minutes or until the meat and vegetables are tender.
Serve with boiled or saffron rice.