Hairy Bikers Paprika Pork Recipe

This meltingly tender Hairy Bikers Paprika Pork Recipe is made with diced pork shoulder, sweet red peppers, and a double dose of paprika, all ready in under two hours. The rich, smoky sauce transforms into a luxurious velvet coating the moment you stir in the cool soured cream right at the end. I love making this for a weekend family dinner because it delivers maximum comfort with minimal washing up.

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Why This Classic Works

I used to rush this dish using lean pork fillet, but I learned quickly that patience pays off. Using pork shoulder allows the fat to render slowly, basting the meat from the inside out until it literally falls apart on your fork. The Hairy Bikers are known for hearty, no-nonsense food, and this recipe captures that spirit perfectly by balancing the deep, earthy spice of smoked paprika with the sweetness of the peppers.

The real secret here is the caraway seeds—a traditional addition that might seem unusual if you haven’t used them before. I once skipped them thinking they wouldn’t matter, but the dish felt flat without that subtle aniseed warmth cutting through the richness. It is a small detail that makes the difference between a standard stew and a proper, restaurant-quality goulash.

Hairy Bikers Paprika Pork Recipe Ingredients

• 1kg pork shoulder, diced into 3cm cubes
• 2 tbsp olive oil or vegetable oil
• 2 large onions, roughly chopped
• 2 red peppers, deseeded and sliced
• 3 garlic cloves, crushed
• 2 tbsp sweet paprika
• 1 tbsp smoked paprika
• 1 tsp caraway seeds (optional but recommended)
• 400g tin chopped tomatoes
• 400ml chicken or vegetable stock
• 150ml soured cream
• Small bunch fresh parsley, chopped
• Salt and black pepper to taste

How To Make Hairy Bikers Paprika Pork Recipe

1. Brown the Pork: Heat half the oil in a large casserole dish or heavy-based pan over medium-high heat. Season the pork cubes generously with salt and pepper. Fry the meat in batches until deep golden brown on all sides, then remove with a slotted spoon and set aside.
2. Sauté the Vegetables: Add the remaining oil to the same pan. Tip in the chopped onions and sliced peppers. Cook gently for 8-10 minutes until the onions are soft and translucent, scraping up any sticky pork bits from the bottom of the pan.
3. Bloom the Spices: Stir in the crushed garlic, sweet paprika, smoked paprika, and caraway seeds. Cook for 1 minute, stirring constantly so the spices release their fragrance without burning.
4. Simmer the Sauce: Pour in the chopped tomatoes and chicken stock. Return the browned pork (and any resting juices) to the pan. Bring everything to a boil, then reduce the heat to a low simmer.
5. Cook Until Tender: Cover the pan with a lid and cook gently for 1 hour 15 minutes, or until the pork is tender and pulls apart easily. If the sauce looks too thin, remove the lid for the last 15 minutes to reduce it.
6. Finish with Cream: Remove the pan from the heat. Let it cool for 2 minutes, then stir in the soured cream until the sauce turns a rich, creamy terracotta colour. Garnish with fresh parsley before serving.

Recipe Tips

Don’t skip the browning: You might be tempted to throw everything in at once, but browning the meat creates the fond (brown bits) on the pan base. This is where the deep, savoury flavour comes from.

Temper the sour cream: If you add cold sour cream to a boiling sauce, it will split and look grainy. Always take the pan off the heat and let it stop bubbling before stirring the cream in.

Choose the right paprika: Ensure your spices are fresh. Old paprika loses its vibrancy and turns brown. Using a mix of sweet (for colour) and smoked (for depth) gives the best authentic flavour.

What To Serve With Paprika Pork

This rich stew cries out for a simple carbohydrate to soak up the sauce. Buttered egg noodles or Tagliatelle are traditional choices that hold the creamy gravy beautifully. Alternatively, serve it over fluffy long-grain rice or with a side of crusty sourdough bread to mop up the bowl.

How To Store

This dish tastes even better the next day as the flavours have time to meld. Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze it for up to 3 months, but it is best to freeze it before adding the sour cream to prevent the sauce from separating when reheated.

FAQs

Can I use pork fillet instead of shoulder?
Yes, but pork fillet cooks much faster. If using fillet, brown it quickly, set it aside, make the sauce, and only return the meat to the pan for the last 5-10 minutes to prevent it from drying out.

Is this dish spicy?
Not really. Sweet and smoked paprika provide flavour and warmth rather than heat. If you want a spicy kick, add a pinch of cayenne pepper or chilli flakes along with the other spices.

Can I make this in a slow cooker?
Absolutely. Brown the meat and veg as instructed, then transfer everything (except the sour cream) to a slow cooker. Cook on Low for 6-7 hours, then stir in the sour cream just before serving.

Nutrition

• Calories: 560 kcal
• Total Fat: 34g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 450mg
• Total Carbohydrate: 14g
• Protein: 48g

Try More Recipes:

• Hairy Bikers Chicken Supreme Recipe
• Hairy Bikers Tangle Pie Recipe
• Hairy Bikers Spicy Pork Recipe