I rarely have pork. Not that i dislike it, I just always seem to get chicken and beef instead; a shame really, as it lessens the frequency of producing dishes as scrumptious as this I shall have to remember to add it to my shopping list from now on!
I was also glad to use the slow cooker again, as I don’t use it as often as I would like. The tenderness of the meat when slow cooking is just amazing. Great for using cheaper cuts of meat too; I would never buy a more expensive cut of meat just to put in the slow cooker; what a waste!
I invented this dish to use up some sweet potatoes and chorizo that I had left over. I had a bit extra sweet potato left, which I turned into potato cakes (which I’ll post about next time). This dish has quite a kick to it, which was great when I came home from a blisteringly cold day at work. Even though there is already sweet potato in this dish, I would serve it with some buttery mash (I would serve everything with buttery mash if I could!), or some chunky, crusty bread to soak up all the delicious gravy!
4 Pork Steaks, sliced into bite sized chunks (or 600g diced pork)
3 Sweet potatoes, peeled and cubed
100g Chorizo, cubed
3 cloves garlic
3 tbsp Paprika (or less/more depending on personal taste)
1 red chilli, deseeded and chopped
800ml Ham Stock (2 cubes I would say)
Olive Oil, for frying
Fry the chorizo and pork chunks in oil until browned, then add to the slow cooker.
Fry the onions, garlic, and chilli in the same frying pan. Stir in the paprika, and cook for about 5-10 mins, until the onions have become translucent. Add to the slow cooker.
Add the sweet potato chunks to the slow cooker (I sautéed them beforehand, but this isn’t necessary, I wouldn’t again)
Pour your stock into the slow cooker and give everything a good stir.
Cook on Low for 6-8 hours.
It tastes better the next day, and would freeze well, apart from the sweet potato (turned a bit mushy, but was still delicious!)
It’s a very tasty dish, certainly worth a try!