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How to make Pork and capsicum hotpot

Yield = 8
Prep time: 0:20
Cook time: 1:45
Total time: 2:05

Ingredients

  • 40g (1/4 cup) plain flour
  • 1.4kg piece pork scotch fillet, cut into eight 2cm-thick slices
  • 2 tablespoons olive oil
  • 3 chorizo sausages, cut into 1.5cm-thick slices
  • 2 red capsicums, halved, deseeded, cut into 2cm pieces
  • 1 green capsicum, halved, deseeded, cut into 2cm pieces
  • 2 red onions, halved, cut into thick wedges
  • 3 garlic cloves, crushed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads
  • 1 x 800g can diced tomatoes
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • Cooked polenta, to serve
  • 2 tablespoons fresh oregano leaves

Method

  • Step 1 Place the flour on a plate and season with salt and pepper. Add the pork and toss to coat. Shake off any excess.
  • Step 2 Heat half the oil in a stockpot or flameproof casserole dish over medium heat. Add the chorizo and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate. Add half the pork to the pan and cook for 2-3 minutes each side or until browned. Transfer to the plate. Repeat with the remaining oil and pork, reheating the pan between batches.
  • Step 3 Add combined capsicum and onion to the pan. Cook, stirring, for 5 minutes. Add the garlic, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Stir in tomato and stock.
  • Step 4 Add chorizo and pork. Turn to coat. Reduce heat to low. Cover and simmer for 30 minutes. Uncover. Simmer for 1 hour or until pork is tender and sauce thickens.
  • Step 5 Divide the polenta among serving plates and top with the pork mixture. Sprinkle with oregano to serve.