Braised pork neck in creamy paprika sauce – a paprika stew with braised pork neck.
This is a true slow-cooked stew – a creamy, deep and flavourful take on the classic Danish paprika stew (paprikagryde). Tender meat that has been left to simmer slowly in a rich sauce with paprika, tomato, bacon and vegetables – and it tastes quite simply wonderful.
I love using pork neck (also sold as pork collar) for this type of dish. It is a very forgiving cut that becomes incredibly tender when it is left to simmer for a few hours. The meat soaks up flavour from the sauce, and the result is a dish where it practically falls apart and melts in the mouth.
For the last half hour, while the stew finishes simmering, I fry mushrooms over a high heat until golden and stir them into the sauce. In the same pan I fry cocktail sausages until crisp and golden before adding them too.
The sauce is full of flavour from paprika, tomato, stock and the fried vegetables, which add both depth and sweetness. The bacon brings extra body, and finally it is all rounded off with a little cream and seasoned with red wine vinegar, which keeps it pleasantly creamy without becoming heavy.
It is the kind of dish that looks after itself most of the time, and that only gets better the longer it is allowed to simmer. Perfect for the days when dinner is allowed to be a little extra comforting – and when it is nice to have enough for leftovers the next day
Tip
Depending on how well the meat has been trimmed, a fair amount of fat may collect on top of the sauce during cooking. If you would like a lighter dish, you can easily skim off the worst of it with a spoon before thickening the sauce. Once you add the cornflour, the fat will bind into the rest of the sauce.
Braised pork neck in creamy paprika sauce
Ingredients
- 200 g bacon, diced
- 1 kg pork neck (collar), cut into large chunks
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 red peppers, diced
- 2 1/2 tbsp paprika
- 4 tbsp tomato purée
- 1 tin chopped tomatoes or polpa (finely crushed tomatoes) 400 g
- 500 ml chicken stock
- 100 ml cream whipping cream (38% fat) works well
- 300 g mushrooms, sliced or quartered
- 300 g cocktail sausages small smoked frankfurter-style sausages
- 1 handful parsley, finely chopped
- Cornflour + cold water
- Red wine vinegar
- Salt and freshly ground pepper
- Oil
Serving suggestions
- Mashed potatoes
- Fried potatoes
- Rice
- Pickled cucumbers
Method
- Fry the bacon in a large heavy-based pot until crisp – add a little oil if needed.Set the bacon aside on a plate.
- In the same pot, brown the meat well on all sides in the bacon fat. Season with salt and freshly ground pepper. Set the meat aside on a plate.
- Sweat the onions in the fat from the meat and bacon until soft and translucent, then add the garlic and peppers and cook for a couple of minutes.
- Sprinkle over the paprika, stir in the tomato purée, then add the chopped tomatoes and stock.
- Return the bacon to the pot along with the meat, stir well, cover with a lid and leave the stew to simmer gently for approx. 3-4 hours.
- About half an hour before the stew is done, add the cream and adjust the consistency with cornflour mixed with cold water.
- Meanwhile, fry the mushrooms in a splash of oil in a frying pan until golden. Fry them over a high heat until they release their liquid, then tip them into the sauce.
- In the same pan, fry the sausages until golden and crisp, then stir them into the sauce too.
- Season the sauce to taste with red wine vinegar, salt and freshly ground pepper, and finally stir in the parsley.
- Serve with mashed potatoes, rice or crisp fried potatoes, for example.
Nutrition
Premium
Kan dette laves i instant pot/trykkoger?
Hej Stephanie
Det kan det sagtens ja. Har ikke så meget erfating med det, så er ikke sikker på tid osv 🙂
Warm wishes, Dianna
Kan man bruge noget andet end rødvinseddike?
Hejsa
Det kan du sagtens, du skal blot smage til med noget syre – det kan også være hvidvinseddike eller citron:)
Warm wishes, Dianna
Ser lækkert ud. Hvilken slags paprika bruger du her? Mild, hot, smoked?
Hej Henry
Tusind tak 🙂
Jeg bruger en almindelig mild (sød) paprika:)
Warm wishes, Dianna