1kg diced pork shoulder, diced into 3cm pieces
2 tbsp olive oil
400g shallots roughly chopped
2 red peppers, sliced
3 cloves garlic, crushed
2 tbsp mild paprika (unsmoked)
2 tsp caraway seeds
400g can chopped tomatoes
Salt and freshly ground black pepper
150ml sour cream
1. Set a large pan over a high heat on the hob. Add the olive oil and brown the pork in batches, transferring to a plate as you go.
2. Once the meat has all browned, return it all back into the pan, along with any juices from the plate. Add the shallots and peppers and fry together for couple more minutes. Add the garlic, paprika, caraway, tomatoes and water and season well with salt and freshly ground black pepper. Bring up to a simmer then transfer to the slow cooker and leave to cook on high for about 8-9 hours or until the meat is really tender. Alternatively, cover with a tight-fitting lid and slide into an oven set to 100°C (fan temperature) for the same amount of time.
3. When cooked divide between bowls and add a dollop of the sour cream on top.
4. Serve with crusty bread, plain steamed rice or even pasta.
Recipe courtesy of www.ukshallot.com