Julie Le Clerc: Paprika Pork with Potatoes and Spinach

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

2 Tbs olive oil

6 slices rindless bacon, roughly chopped

600g pork shoulder steaks, cut in 4cm pieces

2 cloves garlic, peeled and chopped

1 Tbs sweet smoked Spanish paprika

1⁄2 cup red wine (or water)

1 1⁄2 cups reduced beef stock

6 medium waxy potatoes, quartered lengthways

140g packet baby spinach leaves

sea salt and freshly ground black pepper


1. In a large saucepan, brown pork pieces in batches for
1 minute on each side. Remove to one side and add
bacon to the pan, tossing to brown for 2-3 minutes.
Add garlic and paprika and cook for 1 minute.

2. Add wine or water and simmer for 2-3 minutes,
stirring to loosen sediment from the bottom of the pan,
then add the stock. Return pork to the pan with the
potatoes, cover and simmer very gently for 35-40
minutes or until potatoes and pork are tender.

3. Adjust seasoning with salt and pepper to taste. Just
before serving, stir in spinach to wilt. Serves 4.

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.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.