This is real comfort food on a cold day. The pork is cooked slowly so it’s very tender and falls apart. It will also keep for up to 5 days in the fridge, and improves a couple of days after cooking.
Tip: this casserole can be made using a slow cooker, if you have one.
For the casserole
- 1 tbsp olive oil
- 500g pork steaks, cut into chunks
- 2 medium white onions, sliced into chunks
- 2 red peppers, cut into large chunks
- 3 cloves garlic, chopped
- 2 tbsp tomato puree
- 1 tsp sweet paprika
- Pinch cayenne pepper
- 1 tsp caraway seeds
- 500ml hot beef stock
- 1 large glass red wine
- 1 bay leaf
- Salt and pepper
For the dumplings
- 125g self raising flour
- 2 tsp caraway seeds
- Salt and pepper
- 50g suet
- 8-10 tsp cold water
- Place the olive oil into the largest saucepan you have. Ensure it has a well-fitting lid.
- Heat the olive oil over a medium hot temperature. Add the pork chunks and cook for a few minutes until lightly browned.
- Add the onions, peppers and garlic, followed by the tomato puree, paprika, cayenne pepper and caraway seeds. Stir together well.
- Now, add the beef stock, wine, bay leaf, salt and pepper. Stir again and cover. Leave the casserole to bubble away gently over a moderate heat for at least 1 ½ hours.
- Whilst the casserole is cooking, make the dumplings. Place the flour, caraway seeds, salt and pepper and suet together in a mixing bowl. Stir together to combine.
- Add the cold water, little by little to bring the mixture together to form a soft and slightly sticky dough. Be careful not to add too much extra water, as the dumplings will become soggy, so start by adding 8 teaspoons of water gradually, as you may not need the rest.
- Once you have made the dumpling dough, pinch off pieces and roll into golf-ball sized dumplings. Set aside
- You can leave the casserole to cook gently for a couple of hours if you like, but it needs 1 ½ hours for the meat to become really tender. Twenty minutes before you are ready to eat, add the dumplings to the casserole. Place them on the surface. Cook for a further 20 minutes and serve the casserole and dumplings with green vegetables.
Tip: if the sauce is looking quite runny, remove the lid and turn the heat up. Cook for 10 minutes stirring frequently to allow some of the excess liquid to cook off.