Paprika Pork With Spinach

Russ Myers


Paprika is used frequently as a seasoning and garnish for a variety of dishes. It's color ranges from orange-red to deep red with flavor ranging from mild to pungent.

Paprika comes in different grades: Special Quality, the mildest and brightest red.
Delicate: Ranging from light to dark red with a mild flavor,
Exquisite Delicate: Similar to Delicate, but more pungent,
Pungent Exquisite Delicate: More pungent than Delicate,
Rose: Pale red with a strong scent and mild pungency,
Noble Sweet: Bright red and slightly pungent
Half Sweet: A blend of mild and pungent

pinch tips: Flour, Eggs & Breading Techniques



4 servings


15 Min


25 Min




1 lb Boneless pork loin or leg
3 Tbs All purpose flour
3 Tbs Vegetable oil
1 C Frozen pearl onions (thawed)
1 Tbs Paprika
14 1/2 oz Vegetable of chicken broth
8 oz Medium curly egg noodles (uncooked)
10 oz Frozen leaf spinach (thawed and well drained)
1/2 C Sour cream
Fresh spinach leaves and red bell pepper strips for garnish

Directions Step-By-Step

Trim fat from pork. Cut pork into 1 inch cubes. Place flour and pork in a resealable plastic food storage bag; shake until well coated.Heat the wok over high heat about 1 minute, or until hot. Drizzle oil into the wok and heat 30 seconds. Add pork and stir fry about 5 minutes or until well browned on all sides.Remove pork to large bowl.Add onions and paprika to the wok. Stir fry 1 minute. Stir in broth, noodles, and pork. Cover the wok and bring to a boil. Reduce heat to low and cook, stirring occasionally, about 8 minutes or until noodles and pork are tender.Stir spinach into pork and noodles. Cover the wok and cook until heated through. Add additional broth or water if needed. Add sour cream; mix well. Transfer to serving dish. Garnish, if desired

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom