We came home from a weekend visiting friends in Devon with a bag of leftover hog roast. A friend who packs you off home with a bag o’ pig is a friend indeed. Well chuffed, I was.
We ate it with a chopped salad and homemade chips last night, Ross took some for his lunch today, and tonight we had it with pasta in a creamy sauce with smoked paprika, and garlic bread on the side.
I suppose it was a little like a stroganoff, and if pasta isn’t your thing, you could serve it over rice. Or it could serve 2 as a stew with green vegetables. Keep the garlic bread though. Every meal is better with buttery garlic bread.
Needless to say, we were happy hogs after tonight’s dinner.
To make Red Pepper Pork Pasta for 4, you will need:
- Leftover roast pork, chopped up. Any roast will do, don’t feel you have to have recently had a hog roast to make this. As much as you like or you have.
- 1 red pepper, thinly sliced
- 1 red onion, thinly sliced
- 200mls of chicken stock, made up with half a cube.
- ½ tub (about 150mls) half fat creme fraiche
- 1 tsp smoked paprika
- 1 tsp garlic granules
First, make up the chicken stock and put to one side. In a frying pan, fry off the sliced onion and pepper in olive oil until soft, but not coloured. This should take around 10 minutes.
Next, throw in the pork, and stir around. It will get nicely coated in the oily, oniony, peppery juices. Then, sprinkle on the paprika and garlic granules.
Pour in around half the stock, and allow to bubble and reduce a little. About 5 minutes before you are ready to serve this, add the creme fraiche in, and then the rest of the stock. Stir well to combine. You should end up with a creamy sauce that has loads of flavour.
When the pasta is cooked, drain it and quickly return it to its pan – then pour the sauce in with it and toss to mix. This will ensure you don’t end up with any dry, sauceless pasta.
Use whatever pasta you like, but I’d recommend rigatoni or similar for this dish.