Pork, Paprika & Pepper Casserole

Name: Pork, Paprika & Pepper Casserole
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: Serves 6
Cuisine: Hungarian
Ingredients: 115 g/4 oz unsalted butter; 55 g/2 oz/¼ cup firmly packed brown sugar; 1 tsp cayenne pepper; 1 tbsp salt; 4 tbsp hot Hungarian paprika; 1.8 kg/4 lb lean pork leg, trimmed of fat and cut into small cubes; 100 g/3½ oz feta cheese, crumbled; 875 ml/30 fl oz/3½ cups chicken stock; 1 garlic bulb, cloves finely minced; 2 yellow peppers, halved, deseeded and diced; 2 red peppers, halved, deseeded and diced; 1 large Spanish onion, diced; 115 g/4 oz bacon, cut into 5mm/¼in strips; soft polenta or mashed potatoes, to serve

Preparation info

Serves
6

Difficulty
Easy
Ready in
4 hr

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This is a slow-cooked pork casserole with a good hint of paprika and a lovely sweetness from the peppers. While it is similar to a traditional goulash that my ancestors were likely to have been served, I have finished it off with crispy bacon and salty feta to give it extra zing, then served it with creamy polenta.

Ingredients

1.8 kg/4 lb lean pork leg, trimmed of fat and cut into small cubes
4 tbsp hot H

Europe
Hungary
Eastern Europe
Gluten-free

Method

In a large bowl, toss together the pork pieces, paprika, salt, cayenne pepper and brown sugar until the meat is well coated, then leave to stand for 5 minutes.

Meanwhile, heat the butter in a large sauté pan over a medium heat. Add the bacon and fry until crisp. Remove from the pan using a slotted spoon and drain on kitchen paper.

Heat the fat remaining in the sauté pan over a m