Pork Stew with Paprika

Pork & Paprika Stew

Pork Stew with Paprika.

  • Servings: 6
  • Difficulty: Easy
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On a super cold rainy day there is nothing nicer than a hearty stew to warm you up from the inside. This stew is thick and hearty, packed full of vegetables and chunks of tender pork swimming in loads of delicious juices. I love to have a bowl of this hot and steaming for dinner or breakfast to start the day. 

I use my trusty pressure cooker to make this one pot recipe saving on time and washing up. This recipe is great to freeze for up to 2 months as the vegetables cook down into a wonderful sauce. Even if you don’t like eggplant I recomend giving it a go as you will find it just melts into the sauce boosting the flavour. For those carbohydrate lovers in the family you can serve this stew with couscous or pasta. Personally I just love it by itself, piping hot with a sprinkle of cheese and some cracked black pepper. 

Credit: foodfactsforhealthyeating.com


  • 2 tbsp olive oil
  • 2 white onion large dice
  • 2 tsp crushed garlic or 3 garlic cloves choped finely
  • 1kg of pork shoulder trimmed of fat and cut into 1 inch cubes
  • 3 carrots cut into 1 inch chunks
  • 1 large eggplant washed and cut into 1 inch chunks
  • 2 large red capsicum cut into 1-2 inch chunks
  • 1 bottle tomato Passata
  • 2 tsp salt
  • 1 tsp cumin powder
  • 2 tbsp smoked sweet hungarian paprika
  • grated cheese and cracked black pepper to servePork & Paprika Stew Pressure Cooker RS CC


  1. Put the pressure cooker onto the saute setting. Heat the olive oil and add the onion. Cook until translucent and brown. Add the garlic and cook until fragrant.
  2. Add the pork and stir till all sides are cooked. Add the vegetables, Passata, salt and spices. Fill the Passata bottle with water half way, shake and pour into the pot. Stir carefully and put the lid on. 
  3. Turn the pressure cooker onto the Stew setting for 25 minutes ensuring that the lid is on correctly and the steam vent is closed. Pressure cook until done and once the cycle is completed, either carefully turn the steam vent open being very careful not to burn yourself (I usually use a wooden spoon to do this because I’m too impatient to wait) , or leave the pressure cooker to de-pressure slowly.  
  4. I don’t like to thicken this dish as I enjoy the juices once all the chunks have been eaten. Serve the stew piping hot sprinkled with cheese and some freshly cracked pepper. 


Copyright 2018 Food Facts for Healthy Eating