Creamy Paprika Pork With Chorizo Sausage
225g (8oz) Lean pork leg or shoulder steaks
50g (2oz) Chorizo sausage
5mlsp (1tsp) Oil
1 Clove garlic, crushed
1 Onion, sliced
400g (1) Can chopped tomatoes
10g (2tsp) Paprika
60ml (2tbsp) Greek yogurt
1 Sprinkle fresh parsley
Preparation Time: 10min
Cooking Time: 1hr 30m
Preheat oven to 160°C/Gas Mark 3.
Heat 5ml (1tsp) oil in a large pan and cook 225g (8oz) lean pork leg or shoulder steaks, cut into small cubes, and 50g (2oz) chorizo sausage, sliced, for 3-4 minutes until browned.
Add 1 clove garlic, crushed, and 1 onion, sliced, cook for a further 3-4 minutes.
Add 400g (approx) can chopped tomatoes and 10g (2tsp) paprika, place in oven and cook for 1-1½ hours until pork is tender. Carefully stir through 60ml (4tbsp) Greek yogurt and serve sprinkled with parsley and a dusting of paprika.