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Pork and capsicum hotpot
Pork and capsicum hotpot
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Delicious pork and capsicum hotpot - perfect for a cozy winter meal, easily made in various cooking methods.
Ingredients:
  • 40g (1/4 cup) plain flour
  • 1.4kg piece pork scotch fillet, cut into eight 2cm-thick slices
  • 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
  • 2.50 gm smoked paprika
  • 1/2 tsp saffron threads
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 375ml (1 1/2 cups) chicken style liquid stock
  • Cooked polenta, to serve
  • 40.00 ml fresh oregano leaves
Instructions:
  • Spread a layer of flour on a plate and season generously with salt and pepper. Add in the pork, giving it a good toss to coat evenly. Make sure to shake off any excess flour before cooking.
  • In a stockpot or flameproof casserole dish, heat half of the oil over medium heat. Cook the chorizo, stirring occasionally, for 2-3 minutes until golden. Transfer to a plate. Cook half of the pork for 2-3 minutes on each side until browned. Transfer to the plate. Repeat with the remaining oil and pork, reheating the pan between batches.
  • Combine the capsicum and onion and introduce them to the pan. Cook and stir for 5 minutes. Add the garlic, paprika, and saffron, then continue stirring for 1 minute until fragrant. Finally, mix in the tomato and stock.
  • Toss in chorizo and pork to coat. Lower the heat, cover, and simmer for 30 minutes. Uncover and simmer for another hour, or until the pork is tender and the sauce thickens.
  • Plate the polenta evenly on serving plates and generously heap with the flavorful pork mixture. Finish with a sprinkle of fragrant oregano before serving.

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