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The Art of Flavour Sunday e-magazine


Pork Shoulder with Red Onion, Paprika, Caraway Seed and Wilted Spinach

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  • 600g x Diced pork shoulder - best quality

  • 1 x Large Spanish onion - cut into half moons

  • 4 x Large garlic cloves, finely diced

  • 2 x Tablespoons tomato paste

  • 1/2 x Tin diced tomatoes - see note

  • 1 x Cup home made style chicken stock - see note

  • 2 x Teaspoons sweet paprika

  • 1 x Teaspoon caraway seeds

  • 1 x Teaspoon Cumin - ground

  • 1 x Teaspoon Coriander - ground

  • 1/4 x Teaspoon medium mild chilli powder

  • 2 x Tablespoons Marsala wine - Australian Marsala is fine. Good value. See note

  • 1/4 x Bunch trimmed and washed spinach leaves - loosely torn

  • 1/2 x Cup flat leaf parsley - chopped and pressed

  • Option. Salt to diet.


In a hot thick bottomed pan add olive oil then quickly brown the pork pieces on all sides - do not allow to stew then set aside.

In the same pan add a little more olive oil and the onion and garlic and cook down to caramelise - this is important.

Next add the tomato paste to the bottom of the pan for around 3 minutes to remove the bitter taste then stir into the onions and garlic and add the chicken stock, stir well then add the spices.

Return the browned pork to the pan, stir well then with lid on braise the pork - about 35 minutes. Do not over cook.

Now, lay the washed and trimmed spinach over the top and with lid on, allow to wilt so it nicely mixes into the dish.

Spinkle with the chopped parsley and serve with jasmine rice.

Important: A best quality home made style chicken stock is critical to this dish and is good fun to make. Avoid the cardboard supermarket stocks.

Comments: The Marsala fortified wine is important to this recipe and Australian made Marsala - named Mascala due to European naming problems is made by the Calabrian Family, Griffith NSW and is really very good and not expensive. Nice to have in the pantry, ready for many dishes and especially if you are making a terrine.