Paprika Pork

fast.cook's picture

Jan. 10, 2012


Pork shoulder 750 Gram , boned, trimmed and cubed
Seasoned flour 1 Cup (16 tbs) (To Coat)
Butter/Oil 50 Gram
Garlic 2 Clove (10 gm) , crushed
Paprika pepper 15 Milliliter (3 Spoons, 5 Milliliter Each)
White stock/Water and 1/2 chicken stock cube 300 Milliliter
Dry sherry 150 Milliliter
Mushrooms 100 Gram , cleaned and thickly sliced
Bay leaf 1
Salt To Taste
Single cream 150 Milliliter (Fresh)



1) Take the pork pieces and coat them in seasoned flour, shake off any excess flour.


2) In the cooker, heat butter or oil and fry the pork pieces until evenly browned.

3) Take out the pork drain the excess fat.

4) Add the garlic and paprika pepper into the cooking juices.

5) Place the cooker away from the heat add the stock or water and stock cube and sherry and stir well to remove any residues from the base of the cooker.

6) Again place the pork in the cooker with the mushrooms, bay leaf and a little salt.

7) Place the lid to close the cooker, bring to high pressure and cook for 15 minutes.

8) Reduce the pressure quickly and remove the bay leaf.

9) Taste the sauce and adjust the seasoning, if necessary.

10) Stir the cream into the sauce just before serving.

11) Do not reheat after the cream has been added.


12) Serve the paprika pork with plain rice or buttered noodles.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 685Calories from Fat 375

 % Daily Value*

Total Fat 42 g64.6%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 595 mg24.79%

Total Carbohydrates 33 g11%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 40 g80%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet