Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Creamy Pork and Paprika

This recipe for Creamy Pork and Paprika has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

This Spanish Pork recipe is great for en easy dinner or supper, the smoked paprika adds a hint of lovely Andalucian flavour. Serve with white rice for a satisfying, rich meal.

Ingredients for Creamy Pork and Paprika

450g boneless pork cut into strips
1 onion, finely chopped
3 cloves garlic, crushed
150g mushrooms, sliced
1 medium green pepper, sliced
Olive oil
1tsp smoked sweet paprika
200ml single cream
Small glass of brandy
Bunch fresh parsley, chopped
Salt and pepper

How to make Creamy Pork and Paprika

  • Season the pork strips with salt, pepper and paprika and set aside on a plate.
  • Heat a little olive oil in a large cazuela or deep frying pan and add the onion, cooking until soft.
  • Add the mushrooms, pepper and garlic and cook for a few more minutes until the mushrooms are soft. Place the vegetables onto a plate and keep warm.
  • Add the pork to the pan and cook on high for a few minutes until browned all over then return the vegetables to the pan. Lower the heat and cook for 15 minutes or so until the pork is cooked through.
  • Turn up the heat and add the brandy, cooking on high until almost all has been reduced, then add the cream.
  • Lower the heat again and simmer gently for 5 minutes or so until the sauce has thickened.
  • Serve with the parsley garnish and an extra sprinkle of paprika.

Creamy Pork and Paprika

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

EMAIL US