Spanish Pork


This is such an easy one to do - the flavours are sweet and warming and can be made for dinner whenever you find you have the time during the day. I personally prepare this whilst I'm packing the bags and snacks for the school and club run in the afternoon, armed with a herbal tea to prepare me for the onslaught. I put it in the oven just as I am leaving and even get the vegetables ready in the steamer for when I get back - Use the pre-cooked rice packets here if you will be needing food desperately when you get back in! Try it even on the fussy eaters as it's a great hit of protein here!

Recipe & Instructions


  • 500g lean, diced Pork
  • 1 large Onion
  • 2 Red Peppers - Sliced in to big chunks
  • 2 sticks of Celery
  • 2 cloves of Garlic - crushed
  • 50g salami/chorizo, whatever you have, sliced in to strips
  • 1 tin of Tomatoes
  • 300ml Chicken Stock
  • 1 tbsp plain flour
  • 2 tsp Sweet Smoked Paprika
  • 2 tsp Dried Oregano
  • 1 tsp sea salt
  • 1 tsp Coconut/olive/rapeseed Oil

Heat the oil and brown the pork and salami/chorizo in a ovenproof casserole dish over a high heat on the hob. When brown all over, add onions, garlic, celery and pepper. Stir on a lower heat until softened but not coloured - 4-5 minutes. Add the flour and stir for a minute or 2. Add the chicken stock, half at a time and stir over a medium high heat until the sauce is thickened. Add the tin tomatoes, oregano, paprika and salt and stir. When bubbling, put the lid on and pop in the oven at 160 degrees for about 1 1/2 hours, but don't be too precious, the longer it gets the better it is! Serve with brown rice/quinoa/whatever grain you like and a heap of steamed vegetables. *Note - if you put this in the oven first thing in the morning, put the peppers in later in the day and lower the oven temperature to 120 degrees - or or better still, pop it in the slow cooker!

Nutritional Value

Calories Per Serving (without rice) 272
Carbohydrate - 17.8g
Protein - 34.g
Fat - 8.5g