pork recipes


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A super simple, one-pot wonder!  Using chunky diced pork, aromatic seasoning and fresh coriander, this recipe is a spicy spin on a Hungarian classic.  Cooked low and slow for tender, melting-in-the-mouth pork, this hearty dish is best served with soured cream and brown rice.



500g diced pork
1 tsp garam masala
salt and pepper
1 tbsp rapeseed oil
1 large red onion
1 large red pepper
2 tbsp curry paste
1 tsp paprika
splash of red wine
400g passata
2 bay leaves
500ml beef stock
bunch of coriander


First, season the pork with garam masala, salt and pepper before heating the oil in a large pan.  In batches, brown off the meat and set aside.  Roughly chop the onion and pepper before lightly frying in the remaining oil for 2 – 3 minutes.

To the onion and pepper, add the curry paste and cayenne, stirring continuously to avoiding sticking.  Cook for 2 mins before adding a generous splash of red wine.  Allow the alcohol to cook off simmering for a couple of minutes until it has reduced to a thick sauce.

Return the meat and any juices to the pan, along with the passata, stock and bay leaves.  Simmer on a medium heat for 50 – 60 minutes or until the sauce has reduced.  Stir through roughly chopped coriander and season to taste.

Serve with soured cream and brown rice.

Recipe by Helen Upshall

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