Spice Road Spices
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The Art of Flavour


Portuguese Pork Mince with Chorizo, Bell Peppers and Red Pepper Flakes - Salt Reduced

Traditional Portuguese flavours of Pork and Spanish Smoked Paprika flakes


  • 600g Pork mince – free paddock pork is best

  • Olive oil

  • 1 x Medium red pepper (capsicum) cut into strips 5cm x 2cm

  • 1 x Chorizo sausage approx. 9cm - sliced

  • 1 x Medium to large brown onion, diced

  • 1/2 x Medium eggplant cut into approx 5cm x 1 cm strips

  • 2 x Teaspoons ground cumin

  • 2 x Teaspoons ground coriander

  • 1 x Teaspoon ground fennel

  • 1 x Tablespoon tomato paste

  • 3 x Teaspoons Las Hermanas smokey red pepper flakes

  • 1 x Tin Italian diced tomatoes

  • 1/2 x Cup flatleaf parsley, chopped


In a heavy based pan add a little olive oil and when hot add the sliced chorizo and the sliced red peppers. Fry down until the chorizo is dark but not black and the red pepper strips are soft, then remove from the pan and set aside.

Add the onion and sliced eggplant strips to the same pan using the infused olive oil from the chorizo and peppers. Fry down the onions and eggplant until soft then add the tomato paste, cumin, coriander, fennel and the smokey red pepper flakes.

Add a little more olive oil if needed then add the tomatoes stirring to blend then remove from the pan and set aside.

Next, add the pork mince to the same pan - make sure the mince is completely broken up - and brown the pork mince evenly.

Then add the parsley and return the chorizo, red peppers, onions, eggplant, spices, and tomato to the pork mince and stir to combine, adding a little water if needed and simmer until cooked, about 20 minutes for the flavours to be fully blended.

Serve with Arborio rice or Quinoa and - suggestion: 2 x tablespoons of unsweetened Greek style Yoghurt.

Important: For everyone on a salt reduced diet the Chorizo should be used sparingly - allow maximum 2 x thin slices

Comments: To buy the Spanish Las Hermanas Red Pepper Flakes and the Spices noted above go to: Spices