Paprika pork with potatoes and spinach

Carolyn Robertson

One-pot meals are delicious and simple to assemble and they have the added bonus of generating minimal washing-up.

Ingredients

2 Tbsp	Olive oil
6	Rindless bacon, roughly chopped
600 g	Pork shoulder, cut into 4cm pieces (Main)
2 cloves	Garlic, chopped
1 Tbsp	Sweet smoked paprika
½ cup	Red wine, or use water
1 ½ cups	Beef stock, reduced
1 packet	Baby spinach
6	Waxy potatoes, quartered lengthways

Directions

1. In a large saucepan, brown pork pieces in batches for 1 minute on each side.
2. Remove to one side and add bacon to the pan, tossing to brown for 2-3 minutes.
3. Add garlic and paprika and cook for 1 minute.
4. Add wine or water and simmer for 2-3 minutes, stirring to loosen sediment from the bottom of the pan, then add the stock.
5. Return pork to the pan with the potatoes, cover and simmer very gently for 35-40 minutes or until potatoes and pork are tender.
6. Adjust seasoning with salt and pepper to taste. Just before serving, stir in spinach to wilt.

Note

Smoked Spanish paprika is made from a special variety of pimiento that is smoked slowly over oak. It has an intense smoky flavour and is quite different to the more familiar Hungarian variety. I use the La Chinata brand, which is available from Sabato.

Chef's tip

For recipes that require simmering for some time, it's best to add seasoning towards the end of cooking. As the food cooks, liquids reduce and flavours are concentrated so, for example, saltiness is especially heightened. Remember you can always add more seasoning to taste but it's difficult to remove an excess.