600g diced pork
2 tbsp olive oil
2 garlic cloves3 tsp paprika
2 tbsp tomato purée
1/2 chicken stock cube
400g jar tomato and sweet pepper sauce (I used Lloyd Grossman's own, it was 350g so I added a little water to the empty jar, popped the lid back on and gave it a good shake to 'up' the liquid quantity).
350g new potatoes
1 red pepper
1. Heat 2 tbsp olive oil in a frying pan, add 600g diced pork, season and brown all over.
2. Add 2 garlic cloves, peeled and chopped, and cook for 2 mins. Stir in 3 tsp paprika.
3. Add 2 tbsp tomato purée, 125ml chicken stock made from 1/2 cube, 400g jar tomato and sweet pepper sauce, 350g new potatoes, parboiled and halved, and 1 red pepper, sliced.
4. Bring to the boil, simmer for 5-10 mins until the pork is tender and stir in 60ml soured cream.
5. Serve with a spoonful of soured cream and a sprinkle of paprika.
For once I altered absolutely nothing! The pork I used was tenderloin/fillet and we had fresh British broad beans as a vegetable. Like Brussels sprouts though, they're something you either love or hate.
One thing to be aware of though is that the new potatoes have to be parboiled beforehand, for about 10 minutes at least I would say - bearing in mind they only cook for a further 5-10 minutes once in the sauce. I nearly tripped up but luckily read the recipe through properly before putting on my big chef's apron, gathering all the ingredients together and prepping everything. I'm a bit OCD and love to see little dishes of ingredients lined up, all measured and weighed ready to use :)
Of all the recipes I've put on here lately, this really has to be an outright winner - we both loved it.